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Nikujaga

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Japanese
Servings: 4 people

Ingredients

  • 1 lb ground beef (most people use thinly sliced beef, but ground beef works just fine!)
  • 1 tbsp sake (white wine)
  • salt & pepper
  • 4 large potatoes
  • 2 cups water
  • 2 carrots (or some baby carrots)
  • 1 onion
  • 1 pack konjac noodles
  • 1 tbsp oil (vegetable oil, avocado oil...etc.)
  • 3 tbsp soy sauce

Broth ingredients

  • 3 tbsp brown sugar
  • 3 tbsp sake (white wine)
  • 3 tsp fish stock (dashi) powder - hondashi
  • 1 tbsp mirin
  • salt & pepper

Instructions

  • Peel the potatoes, cut them into quarters, and soak them in cold water for 15 minutes.
  • Peel and cut the onion into wedges and chop the carrots into rolling wedges.
  • Cook konjac noodles in the boiling water for 1 minute and put them in cold water.
  • In the meantime, combine the broth ingredients together. Set aside.
  • Heat up oil in a pot and cook ground beef (or sliced beef) on medium heat with sake and salt & pepper until the meat is brown.
  • Add onions and carrots and cook for about 5 minutes.
  • Add the broth ingredients, potatoes, 2 cups of water, and konjac and bring to boil.
  • Once boiling, skim the scum and foam. Make sure all the ingredients are flat and covered by broth. Add water if it's not covered.
  • Place aluminum foil directly on top of the food and simmer with low heat for 15 minutes.
  • Take off the aluminum foil, add soy sauce and simmer for 10 minutes.