When I made this for my dear friend Yvonne and her family she asked me what it was called and I told her it was called nikujyaga. She thought I said “Mick Jagger”. Well whatever is easier to remember, right? I am sure now you will not forget the name of this dish and if you forget, you can ask your Japanese friend, “what is the dish called sounds like Mick Jagger?” They will probably know you are talking about nikujyaga .
For Tuesday’s dinner, I made croquettes with the leftover nikujyaga. I drained all the liquid from the leftovers and ever so lightly mashed the potatos and carrots. I made a round ball and then dusted them with flour, dipped them in whipped eggs, covered them in Panko (Japanese bread crumbs), and deep fried them until brown. If your leftovers are too moist and soft even after you have drained all the liquid you can steam or microwave the potatoes and add them back to the mixture and hopefully thicken it up.
My advice for you is to make nikujyaga the night before you want to eat it. The next day is best for this dish. If you did not make this dish the night before you can make it earlier in the day and let it completely cool after it is cooked. Then reheat when you are ready to eat. The flavors are absorbed when it cools and it tastes much better.
- Vegetable oil
- 1 lb of thinly sliced beef (a.k.a. beef for Sukiyaki from an Asian grocery store)
- 4 large onions
- 6 large golden potatos
- 4 carrots
- 1/2 cup of frozen green peas
- 1/4 cups and 2 tbs sugar
- 2 tbs of mirin
- 1/2 cup of soy sauce
- 3 tbs sake
- 6-7 cups of water (prefarbly Japanese Dashi stock but if you cannot get it or make it easily, plain water is fine)
How to make:
- Slice onions, cut carrots 1 inch in thickness, quarter potatos or if they are too big, cut in 1/8. Cut thinly sliced meat.
- Heat 1 - 2 tbs of vegetable oil in a deep pot and add the meat. When the meat is cooked half way add 2 tbs sugar and 1 tbs soy sauce and continue cooking. When the meat is cooked, take it out from the pot and set it aside.
- Heat 2 -3 tbs of vegetable oils in a same pot (you don't need to wash the pot in between #2 and #3) and stir in onions first and cook for 3 minutes or so.
- Add the rest of the vegetables and cook for 3 minutes or so.
- Add back the meat in the pot, add 6 - 7 cups of water (or dashi), 1/4 cup of sugar, 2 tbs mirin, 3 tbs sake, 1/2 cup of soy sauce.
- Cook them uncovered at medium heat until potatos are cooked all the way through.
- When you are ready to serve, add the frozen green peas and cook for 3 additional minutes. Serve.
P.S. The curry I made from nikujyaga became leftovers too so I added udon broth (or dashi and soysauce) to the left over curry and then udon noodles to make curry udon for lunch. The nikujyaga leftover options are limited only by your imagination!