Lunch · Japanese
Beef Nikujaga, Made Without Mirin
Japanese simmered dish of thin beef slices, potatoes and onion in a lightly sweet soy sauce. This homemade version is made without mirin.
- per serving
- 501 kcal
- Protein
- 38 g
- Total time
- 55 min
- Makes
- 1 serving
- High protein
Instructions
Weigh 140 g of trimmed raw beef sirloin and cut it into 2 mm slices across the grain. Peel the potatoes and weigh 200 g; cut them into 3 cm pieces. Cut the onion into thin wedges and the carrot into 5 mm half-rounds.
Heat the 5 g of oil in a small saucepan. Sear the beef for 1 minute over medium-high heat, separating the slices, then add the onion, potatoes and carrot. Stir for 2 minutes.
Pour in 230 ml of water with the 16 g of soy sauce and the 7 g of sugar. Bring to a simmer, then partly cover. Cook for 20 minutes over low heat, without stirring hard, to keep the potatoes whole.
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