🇯🇵 Japan
Nikujaga, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
30 min2 to wash
3 lazy steps
- 1
In a pot, sear 250 g thinly sliced beef and 1 sliced onion in 1 tbsp oil over medium heat until lightly browned.
- 2
Add 2 cubed potatoes, 110 g rinsed shirataki noodles, 250 ml dashi, 3 tbsp soy sauce, 2 tbsp sake, 2 tbsp mirin, and 1 tbsp sugar, then simmer covered for 15 minutes.
- 3
Uncover, simmer 5 minutes more to reduce the liquid, then let sit for 10 minutes off the heat so the flavors absorb.
🇯🇵 How it's eaten in Japan
In Japan, it is often served alongside a bowl of steamed white rice and red pickled ginger (benishoga).
Ingredients (serves 2)
- thinly sliced beef250 g
Swap: 250 g ground beef（No slicing needed）
- Yukon Gold potatoes2 medium
- onion1 medium
- shirataki noodles110 g
Swap: 60 g glass noodles（Easier to find）
- dashi250 ml
Swap: 250 ml chicken broth（US staple ingredient）
- soy sauce3 tbsp
- sake2 tbsp
Swap: 2 tbsp dry sherry（Replicates rich flavor）
- mirin2 tbsp
Swap: 2 tbsp dry white wine + 1 tsp sugar（Replicates sweet acidity）
- sugar1 tbsp
- vegetable oil1 tbsp
Authentic ingredients in Japan
- thinly sliced beef250 g
- Yukon Gold potatoes2 medium
- onion1 medium
- shirataki noodles110 g
- dashi250 ml
- soy sauce3 tbsp
- sake2 tbsp
- mirin2 tbsp
- sugar1 tbsp
- vegetable oil1 tbsp
Optional authentic touch
Pre-boiling the shirataki noodles removes their excess moisture and gamey odor before simmering.
Wherever you live: Japan, Europe or anywhere else
Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.
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