‘Niku’ means ‘meat’ and ‘Jaga’ comes from ‘Jagaimo’ that means ‘potato’. Meat and Potato are cooked often with Onion in sweet soy sauce flavoured broth. This is one of the most popular home style dishes in Japan. My children love this dish. So I have to cook it very often.
1 to 2 Onions
1 small piece Ginger *sliced into thin strips
300 to 400g Thinly Sliced Beef (OR Pork, Chicken)
Itokonnyaku/Shirataki (Konjac Noodles) *optional
Dashi Stock OR Water
1 tablespoon Sugar
1 tablespoon Mirin
2 tablespoons Soy Sauce
- Cut the thinly sliced Beef (OR Pork, Chicken) into bite size, Potatoes into 4 to 5cm pieces, and Onion(s) 1-2cm strips.
- *Note: I often use a thick rump steak. Simply slice it thinly and ready to use for the dish.
- Place Potato, Onion and Ginger into a pot and just cover with Dashi Stock OR Water. You would need 400 to 500ml. Add Sugar, Mirin and Soy Sauce, cook over high heat.
- When it starts boiling, add Beef (OR Pork, Chicken) and Itokonnyaku/Shirataki (Konjac Noodles), then cook covered until Potato is soft, stirring occasionally. *Note: Lower the heat if required, but I usually keep the high heat.
- When Potato is cooked, remove the lid, and cook until the sauce is thickened, shaking and tossing occasionally.
- Pour into a large serving bowl and serve.