Description: Japanese slow cook food. Can be cooked in large portions and kept for the following days.
Serves: 4
Cooking time: 30+ minutes
Ingredients
- Beef (sirloin, alternatively rib-eye or any other part) – cut in bite size, 150g
- Onion – chopped, 2 or 300g
- Baby potatoes – 10 pieces or 250g
- Green Beans – 80g
- Carrots – 80g
- Konnyaku – 1 piece/pack or 250g
- Soy sauce – 1 ¼ tablespoon
- Sake cooking wine – ½ tablespoon
- Mirin cooking wine – ½ tablespoon
- Water – 400 mL
Method
1. In a non-stick pan, fry the beef and onions for a few minutes over medium heat.
2. Add the konnyaku, soy sauce, sake, mirin and water to the pan, and cook over low to medium heat for 30 minutes. *Add more water if needed to cover all ingredients or if water evaporates until potatoes are at your preferred softness.
3. Add the green beans and heat for another 5 minutes. *You may leave it until the flavours are absorbed into the ingredients.
Nutritional Values Per Serving
| Kcal | Protein | Fat | Carbs | Fibre | Sugars | Salt | Saturated Fat | Vitamin B6 |
|---|---|---|---|---|---|---|---|---|
| 181.5 | 11.2g | 5.0g | 23.7g | 4.4g | 5.4g | 0.9g | 2.0 g | 0.4mg |
| 9.1% | 22.3% | 7.1% | 9.1% | 14.5% | 6.0% | 14.5% | 9.9 % | 31.1% |
Nutritional Tips
This is one of the dishes cooked without oils. When all ingredients are simmered together, even a little oil from the ingredients can spread to other ingredients and seasoning can be absorbed. In this recipe, you can use beef and the dish is full of flavour without adding any oils. You may add other types of meat (chicken, pork, minced meat) or vegetables so that you can enjoy different flavours depending on what ingredients you add.
Stewed Meat & Potatoes, which is known as Nikujaga (肉じゃが) is one of the Japanese traditional dishes. In general, potatoes are the main ingredient of the dish and meat is mostly used to add flavour to the dish. Thinly sliced beef is the probably most common and popular meat to use for this dish, but minced beef and other meat (chicken or pork) can also be used. Ingredients vary and depend on the family or the area. Some use green beans, carrots, konnyaku, tofu or spring onions as well. It is simply simmered but full of flavour, so it perfectly matches a bowl of rice and miso soup. This may help homesickness for some Japanese people living abroad. I will introduce some other recipes at another time.
Mignonne Nutri-Cuisine 