Japanese Beef Stew (Nikujaga)

Wow that is A LOT OF RAIN in the past few days in Hong Kong. I finished teaching my 2 classes this morning and went to my own yoga practice. As soon as I got to the studio the black rainstorm was hoisted. Luckily the class was still on but my 1pm class got cancelled. As much as it was absolutely hectic out there because my class got cancelled I got to go and pick up my 3 year old from her French class. Despite the fact that we got soaking wet even we had both umbrellas and raincoats, I am kinda grateful to spend some quiet time at home with my daughter… and that I can spend some time in the kitchen.

On a rainy day like today I love making stews. They are easy to make. I can just make a big pot for the family. I can add a lot of vegetables and protein, and the soup makes it very filling. One of my favorites is making Nikujaga (Japanese Beef Stew). Lots of yummy vegetables, good protein, and guess what? a very low carb meal. The noodles used in this recipe – shirataki noodles are translucent, yam noodles that contains almost no calorie, making this dish a fantastic healthy meal for those who are a bit carb conscious.

Japanese Beef Stew (Nikujaga)

Ingredients (Serves 2)

1 large onion
½ carrot
2 medium potatoes
½ lb thinly sliced meat (usually beef or pork)
1 pkg shirataki noodles
A couple of snow peas/green beans/green peas for decoration, accenting green color.
2 cup (500ml) dashi stock

Seasoning

4 Tbsp. mirin
4 Tbsp. soy sauce
2 Tbsp. sake
1 Tbsp. agave nectar

Instructions

  1. Heat up a deep pot (I use my Staub cast iron pot). Sauteed onions until fragrant, add sliced beef until cooked.
  2. Add add carrots, radish and potatoes and shirataki noodles (these are noodles that basically have zero calories)
  3. Add stock. I use chicken stock (original recipe calls for dashi). Add mirin, a little bit of low sodium soy and agave nectar and bring it to boil.
  4. Turn down the heat and skim off any scum. Cover the lid and simmer on medium heat for 10 minutes or until vegetables is cooked.
  5. Add spring onions for garnish.

This dish tastes better when it’s allowed to sit for 30 minutes before serving so the flavours can soak into the ingredients but it’s not necessary. Reheat before serving.

Original recipe for reference:
http://norecipes.com/recipe/nikujaga-recipe/

Now I am warm, satisfied and full… maybe time to take a nap with my daughter. =)

One thought on “Japanese Beef Stew (Nikujaga)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s