Nikujaga (Beef and Potato Simmered in Soy and Dashi)
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Ingredients
- 400 g beef sirloin, thinly sliced
- 4 potato, peeled and diced
- 2 onion, sliced
- 1 carrots, sliced
- 80 g frozen peas
- 1 tsp dashi stock powder
- 4 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp caster sugar
- 1 tbsp vegetable oil
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 708 kcal
- Protein
- 32.7 g
- Carbohydrate
- 104.9 g
- of which sugars
- 15.3 g
- Fat
- 15.5 g
- of which saturates
- 5 g
- Fibre
- 7.7 g
- Salt
- 2.99 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Heat the vegetable oil in a large pan over a medium-high heat and fry the beef for 2-3 minutes until browned. Lift out onto a plate.
- 3
Add the onion to the pan and cook for 5 minutes until softened, then add the potato and carrot and stir to coat in the oil.
- 4
Whisk the dashi stock powder into 400ml water and pour into the pan with the soy sauce, mirin and caster sugar.
- 5
Bring to a simmer, cover with a lid slightly ajar and cook for 20-25 minutes until the potatoes are tender, stirring gently now and then so they do not break up too much.
- 6
Return the beef to the pan with the peas and simmer uncovered for 3-4 minutes until the beef has no pink remaining and the sauce has reduced slightly.
- 7
Serve the nikujaga spooned over bowls of the rice.
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