Nikujaga is a Japanese dish that stems from the late 19th century. The name means 'meat and potatoes', which form the base of this delicious stew that will warm you right up. So try out the recipe for yourself with HARIO's Donabe Go pot!
- Dashi (250mL)
- Mirin (50mL)
- Soy sauce (50mL)
- Cooking sake (20mL)
- Sugar (5gr, or about one tsp)
- Large white onion (1)
- Large carrot (½)
- Large potatoes (2)
- Shirataki noodles (300gr)
- Vegetable oil (1 tbs)
- Very thinly cut beef or pork (200gr)
Prepare the dashi with an instant powder mix (or make your own vegan dashi with our recipe here!).
Add the mirin, soy sauce, cooking sake and sugar to the dashi, and heat it over a low heat.
Cut the onion into half rings, and cut the potatoes and carrot into big chunks.
Drain the shirataki noodles and rinse them with water.
Heat the oil in the Donabe Go pot and bake the meat until it is brown on both sides. Take the meat out of the pan, and set it aside for now.
Briefly fry the onion rings, then add the potatoes, carrot and shirataki noodles. Fry the whole mixture for about 2 minutes or so.
Now add the dashi.
Add the lid to the pot and let the nikujaga cook in about 15-20 minutes.
Add the meat back in right before the end of the cooking time.
Serve directly from the Donabe, and enjoy!