Nikujaga (肉じゃが)

Experiment: Nikujaga (肉じゃが)
Ok technically this dish is not an experiment for me anymore, since I make it quite often.  But evertime I make it I could change something.  So this time, the new things are:  nugget potatoes and beef slices.
150g sliced beef
1 big carrot, cut into bite size
12 nugget potatoes
1 white onion, cut into slices
1/4 cup frozen edamame
1 pack konnyaku
1 to 1.5 cups of water
3 tbs brown sugar
3 tbs soy sauce
2 tbs mirin
2 tbs sake
1) Boil water in a small pot.  When water boils, put the konnyaku in, and let it boil for a minute.  Turn off the heat and take the konnyaku out.  Cut it into small pieces.  (Or if you have time, you can curl the konnyaku like I did)
2) Heat up a medium/large frying pan.  Put some oil in, then put the onions, beef and konnyaku in.  When the beef changes colour, put the carrots and nugget potatoes in.  Stir.
3)  Put the water in. (water should just be enough to cover the food)
4)  Mix the sauce together and pour it into the frying pan.
5)  When it boils, turn the heat to medium.  Cover the lid and let it simmer for 20-30 minutes, or until the vegetables are soft. 
6)  Put the edamame in.  When the edamame is ready, serve.
1) It’s my first time trying nugget potatoes.  I actually like it better than the regular potatoes! 🙂
2) You can substitue sweet potato with potato, chicken with beef, green peas with edamame… basically, any vegetables that you like!
3)  You can add some Dashi Stock powder in as well.  I’m thinking next time maybe I’ll use Dashi stock instead of water!  Not sure how it’ll taste though.  Will post it up! 🙂
It’s one of the very first few Japanese dishes that I learned to make.  After trying it the first time, Ijust fell in love with it!  It’s good because it’s easy to make and it has lots of veggies in it!  Me love eating veggies! 🙂


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