Nikujaga (Meat and Potatoes)

Nikujaga (Meat and Potatoes) might be just the main course you are searching for. One portion of this dish contains approximately 19g of protein, 14g of fat, and a total of 375 calories. This recipe serves 4. For $8.0 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up vegetable oil, carrot, granulated sugar, and a few other things to make it today. 53 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 55 minutes. It is brought to you by Norecipes. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is good. Similar recipes include Nikujaga, Nikujaga, and Nikujaga, Morimoto-Style.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 45 minutes

 

Ingredients:

225 grams beef sliced thin (shortribs work great)

1 carrot cut into large pieces

2 cups dashi (low sodium beef stock also works)

2 tablespoons sugar - granulated

85 grams green beans trimmed

1 onion thick slices

1/2 cup sake

1/2 teaspoon salt

4 fresh shiitake mushrooms stems removed and quartered

140 grams shirataki noodles drained and rinsed

3 tablespoons soy sauce

2 teaspoons vegetable oil

4 yukon gold potatoes cut into large chunks

Equipment:

pot

slotted spoon

tongs

bowl

Cooking instruction summary:

Heat a heavy bottomed pot over medium-high heat until hot. Add the oil, then stir-fry the beef until cooked through. Transfer to a bowl, with tongs or a slotted spoon, leaving as much of the oil in the pot as possible. Add the onions and fry until translucent. Add the potatoes, carrots, and shiitake mushrooms and continue stir-frying for about 3 minutes. Add the sake and bring to a boil until you stop smelling alcohol (1-2 minutes). Add the dashi, sugar, salt, soy sauce, and shirataki, and then return the beef to the pot. Simmer, partially covered for 30-40 minutes, or until the meat is tender and the carrots and potatoes are very soft. Add the green beans and cook uncovered until they are cooked through. Serve immediately, or refrigerate overnight to allow the flavors to develop.

 

Step by step:


1. Heat a heavy bottomed pot over medium-high heat until hot.

2. Add the oil, then stir-fry the beef until cooked through.

3. Transfer to a bowl, with tongs or a slotted spoon, leaving as much of the oil in the pot as possible.

4. Add the onions and fry until translucent.

5. Add the potatoes, carrots, and shiitake mushrooms and continue stir-frying for about 3 minutes.

6. Add the sake and bring to a boil until you stop smelling alcohol (1-2 minutes).

7. Add the dashi, sugar, salt, soy sauce, and shirataki, and then return the beef to the pot. Simmer, partially covered for 30-40 minutes, or until the meat is tender and the carrots and potatoes are very soft.

8. Add the green beans and cook uncovered until they are cooked through.

9. Serve immediately, or refrigerate overnight to allow the flavors to develop.


Nutrition Information:

Quickview
407k Calories
18g Protein
14g Total Fat
43g Carbs
15% Health Score
Limit These
Calories
407k
20%

Fat
14g
22%

  Saturated Fat
6g
39%

Carbohydrates
43g
14%

  Sugar
9g
11%

Cholesterol
39mg
13%

Sodium
1494mg
65%

Alcohol
4g
27%

Get Enough Of These
Protein
18g
37%

Vitamin A
2702IU
54%

Vitamin C
37mg
45%

Vitamin B6
0.82mg
41%

Vitamin B3
7mg
36%

Potassium
1150mg
33%

Phosphorus
271mg
27%

Vitamin B12
1µg
22%

Manganese
0.44mg
22%

Zinc
3mg
22%

Fiber
5g
21%

Iron
3mg
19%

Copper
0.34mg
17%

Magnesium
67mg
17%

Selenium
11µg
16%

Vitamin B2
0.26mg
15%

Vitamin B1
0.2mg
13%

Folate
50µg
13%

Vitamin B5
1mg
11%

Vitamin K
10µg
10%

Calcium
85mg
9%

Vitamin E
0.7mg
5%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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