My Twist of on a Japanese Classic: Nikujaga (肉じゃが) with Lots of Vegetables

For me, the big challenge this weekend was cooking my version of "Nikujaga" (肉じゃが). To quote Wikipedia: "Nikujaga is a Japanese dish of meat, potatoes, and onion stewed in sweetened soy sauce, sometimes with konnyaku and vegetables. Generally, potatoes make up the bulk of the dish, with meat mostly serving as a source of flavor. It is usually boiled until most of the liquid has been reduced. Thinly sliced beef is the most common meat used…Nikujaga is a common home-cooked winter dish."

I quite like Nikujaga and Sukiyaki, so I wanted to do something in that vein. It was a challenge, and there is definitely room for improvement, but overall, I quite enjoyed my version of Nikujaga. 

Now, my version is a little bit different from the original recipe because I used a lot more vegetables, to make it healthier. Yes, that may have worked against me, but I actually quite liked it that way! This is a great family dinner and it is very hearty --- HOWEVER, it takes freaking forever to make! (As does most Japanese cooking). 

If you attempt this recipes, make sure you have about 1~2 hours to spare. Between the prep, the boiling, the mixing, and the simmering….it adds up after a while. Still, feel free to give it a go! 

Ingredients:

 - 1 container of thinly sliced beef

- 1 carrots, peeled and cut into bite sized pieces 

- 2 potatoes, peeled and cut into bite sized pieces 

- 1/4 of a daikon radish, peeled and cut into bite sized pieces 

- 1 lotus root, peeled and cut into bite sized pieces 

- 1 container of enoki mushrooms

- 1 container shirataki (yam noodles)

- 400 mL soup stock (400 mL water + 1 tbsp powder fish stock)

- 100 mL sake

- 30 mL mirin

- 3 tbsp sugar

- 50 ml soy sauce

*originally, I intended on adding the tofu and shimeji mushrooms, but I ran out of room!

** I also ended up adding frozen edamame on a whim towards the end

Directions:

1. Prepare your potatoes by peeling and cut into bite sized pieces. 

Soak your potatoes in water to make them less starchy

2. Prepare your carrot by by peeling and cut into bite sized pieces. 

3. Prepare the lotus root by peeling and cut into slices.  

4. Prepare your daikon radish by peeling and cut into bite sized pieces. 

5. Prepare your burdock root by peeling and slicing into diagonal slices. 

6. Once you have prepared all of your vegetables, set aside. 

7. Empty the package of shirataki into a colander. Rinse quickly. Boil water in a pot. Once water is boiled, add shirataki for a few minutes. This helps remove the weird smell of the shirataki. Once boiled for about 2 minutes, drain and place to the side. 

8. Now, prepare your soup stock. Measure out 400 mL of water and add about 1 tbsp of powdered fish stock. Mix to make sure all of the stock dissolves. 

9. Quickly par boil the assortment of vegetables, except the carrots. I boiled my veggies for a couple of minutes. This helped to soften and also remove any bitterness. 

10. Drain veggies into a colander.

11. In a deep pan, heat olive oil.

12. Add you vegetables to the pot and brown. (I ended up having more vegetables than my pot could handle --- so be sure to use a BIG pot!)

13. Once your veggies have begun to soften and brown, add the thinly sliced beef.

14. After a few minutes, add the shirataki. 

15. Once everything is mixed(ish), add the stock and sake. 

16. To add a bit of green, I added some frozen edamame. This is totally optional. Let your pot simmer for a bit, to ensure all of the flavors mingle.

You can serve this immediately or reheat for later. It's hearty, delicious, and chock full of yummy veggies!