Japan

Nikujaga

Name: Nikujaga
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 tsp cooking oil (vegetable oil); 250 g thinly sliced beef; 2 in wedges onion; 3 medium in large chunks potato; 1 in chunks carrot; 1 2/3 cups water; a small piece kombu; a loose handful bonito flakes; 1 1/2 tbsp sugar; 2 1/2 tbsp soy sauce; 1/4 cup (or a few snow peas) green peas

Beef and potatoes simmered sweet and savoury. The Japanese taste of mum's kitchen.

45 minTime

22 gProtein each

mildSpice

Mother's cooking2 chapters · 1 min read

Make it your way

Grandma's wayBeef, potato and onion simmered in sweet soy dashi.

The original

289kcalsame

22 gproteinsame

5 gfibresame

45minutessame

Nikujaga, home style.

Per serving, worked out from the ingredient table.

Ingredients

Cooking oil (vegetable oil)2 tsp

Beef250 g, thinly sliced

Onion2, in wedges

Potato3 medium, in large chunks

Carrot1, in chunks

Water1⅔ cups

Kombua small piece

Bonito flakesa loose handful

Sugar1½ tbsp

Soy sauce2½ tbsp

Green peas¼ cup (or a few snow peas)

Method

5 steps

1Make dashi with the water, kombu and bonito and strain.
2Fry the beef in oil until it changes colour, then add the onion, potato and carrot and toss.
3Add the dashi and sugar, bring to a simmer and skim. Cover with a small lid or paper directly on the surface.
4After 5 minutes add the soy and simmer 15 minutes more until the potatoes are tender. Add peas for the last minute.
5Rest off the heat for 10 minutes before serving.

Serve it like this

Ladle into small deep bowls with a little broth, peas on top, rice and miso soup alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Japan

Nikujaga

Beef and potatoes simmered sweet and savoury. The Japanese taste of mum's kitchen.

45 minTime

22 gProtein each

mildSpice

Mother's cooking2 chapters · 1 min read

Make it your way

Grandma's wayBeef, potato and onion simmered in sweet soy dashi.

The original

289kcalsame

22 gproteinsame

5 gfibresame

45minutessame

Nikujaga, home style.

Per serving, worked out from the ingredient table.

Ingredients

Cooking oil (vegetable oil)2 tsp

Beef250 g, thinly sliced

Onion2, in wedges

Potato3 medium, in large chunks

Carrot1, in chunks

Water1⅔ cups

Kombua small piece

Bonito flakesa loose handful

Sugar1½ tbsp

Soy sauce2½ tbsp

Green peas¼ cup (or a few snow peas)

Method

5 steps

1Make dashi with the water, kombu and bonito and strain.
2Fry the beef in oil until it changes colour, then add the onion, potato and carrot and toss.
3Add the dashi and sugar, bring to a simmer and skim. Cover with a small lid or paper directly on the surface.
4After 5 minutes add the soy and simmer 15 minutes more until the potatoes are tender. Add peas for the last minute.
5Rest off the heat for 10 minutes before serving.

Serve it like this

Ladle into small deep bowls with a little broth, peas on top, rice and miso soup alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Nikujaga

Make it your way

Ingredients

Method

Nikujaga

Make it your way

Ingredients

Method

Make it a meal