Nikujaga recipe

Name: Recette Nikujaga
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g de pomme de terre; 1 oignon; 200 g de wagyu ou une pièce de bœuf bien persillée, en fines tranches, ou de bœuf à mijoter; 100 g de carotte; 50 g de haricots verts; 2 cuil. à soupe d’huile végétale; 3 cuil. à soupe de saké; 2 cuil. à soupe de sucre; 4 cuil. à soupe de mirin; 4 cuil. à soupe de sauce soja

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Portion

4 portions

Preparation time

40 minutes

Nikujaga - a combination of the Japanese words for meat and potatoes - is a classic of Japanese home cooking and was brought back from England by Admiral Togo in the 19th century.

Clémence Sahuc

Ingredients

500 g potatoes
1 onion
200 g wagyu or a well-marbled piece of beef, thinly sliced, or stewing beef
100 g carrot
50 g of green beans
2 tbsp. vegetable oil
3 tbsp. sake
2 tbsp. sugar
4 tbsp. mirin
4 tbsp. soy sauce

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Instructions

Peel the potatoes and carrots, then cut them into pieces of about 2-3 cm.
Finely slice the onion.
Cook the green beans in boiling salted water for 1 to 2 minutes, then immediately plunge them into cold water to set the color. Cut them into 2 to 3 cm pieces.
Heat the sesame oil in a saucepan, then brown the beef over medium heat for 1 to 2 minutes.
When the meat changes color, add the sake, then stir in the potatoes, carrots, and onion. Sprinkle with sugar and mix well while continuing to sauté.
When the onion becomes translucent, add the stock (dashi) and bring to a boil. Skim off any excess foam if necessary.
Add the mirin and soy sauce.
Cover with an otoshibuta (a wooden lid placed directly on the ingredients) or aluminum foil. Simmer over medium heat for about 20 minutes to allow the flavors to fully penetrate.
Turn off the heat and let it cool for a while so that the ingredients are well absorbed by the sauce.
Reheat just before serving, add the pre-cooked green beans, then mix gently.
Serve warm in bowls or plates.

Recipe notes

THE WAGYU

In Japanese, wagyu means "Japanese cow". This is the name given to beef in Japan.

Note that wagyu includes all types of Japanese beef, including Kobe beef.

LE MIRIN

It's a sweet rice wine. It's a key ingredient in Japanese cuisine! Its taste is similar to sake, but with a lower alcohol content.

It is used in most Japanese recipes: to season meats, in noodle dishes, in salads and much more!

There are 3 types to choose from:

Hon mirin contains 14% alcohol and is fermented for 40 to 60 days.

Shio mirin contains 1.5% salt or more.

Shin mirin with only 1% alcohol.

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