‘Nikujaga’ is one of the most popular Japanese home-cooked dishes. There are many variations. Potato can be replaced with Satoimo (small Taro) and meat can be chunky rather than thinly sliced. Today I added Oyster Sauce. If you like the traditional flavour, use extra Soy Sauce.
1 bag (400g) Frozen Satoimo (Small Taro) *you can use fresh Satoimo if you prefer, peel and cut into bite-size pieces
1 thumb-size Ginger *cut into fine strips
500g Beef Steak *cut into chunky bite-size pieces
2 cups Water
2 tablespoons Sake (Rice Wine)
1 tablespoon Sugar
1 tablespoon Soy Sauce
2 tablespoons Oyster Sauce
- I recommend to precook Frozen Satoimo in the microwave to achieve meltingly creamy texture. Place Frozen Satoimo in a heat-proof dish, add water to half cover the ‘Satoimo’. Cook in the microwave, uncovered, for 2 minutes. Turn them over and cook another 2 minutes OR until completely thawed.
- Place all the Sauce ingredients in a pot or large saucepan, and mix well. Add Satoimo and Ginger, and bring to the boil over medium high heat.
- Add Beef pieces and bring back to the boil. Remove any scum on the surface. Cut baking paper into a size slightly smaller than the pot’s diameter, and place it directly onto Satoimo and Beef, and you don’t need to cover with a lid. Cook over medium high until sauce thickens and Satoimo are soft.
- Remove the baking paper, then cook occasionally shaking the pot to toss and roll Satoimo and Beef until the sauce is almost gone.