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Nikujaga with Amazake

This is a recipe for the classic Japanese dish, Nikujaga, made with amazake (a sweet fermented rice drink). Cut the ingredients into larger pieces and sauté them before simmering to enhance the flavor. The snow peas are for color, so add them after cooking to keep their vibrant color.

Cooking time: 20 minutes

Servings: (Serves 3)

  • Ingredients

    • Potatoes: 3 pieces
    • Onion: 1 piece
    • Carrot: 1/2 piece
    • Snow peas: As needed
    • Thinly sliced beef: 150g (5.3 oz)
    • Shirataki (konjac noodles): 100g (3.5 oz)
    • Dashi (Japanese soup stock): 100ml (3.4 fl oz)
    • Amazake (sweet fermented rice drink): 250ml (8.5 fl oz)
    • Cooking sake: 3 tablespoons
    • Soy sauce: 4 tablespoons
    • Sugar: 3 tablespoons

  • Preparation

    • Peel the potatoes and carrot, and cut them into large pieces. Cut the onion into large wedges. Remove the strings from the snow peas and quickly blanch them. Cut the shirataki into easy-to-eat lengths and blanch them as well.
    • Heat oil in a pot and sauté the beef. Once the color changes, add the potatoes, onion, and carrot, and continue to sauté.
    • Add the dashi and amazake to the pot from step 2, bring to a boil, then add the cooking sake, soy sauce, and sugar. Cover with a drop lid and simmer.
    • Simmer for about 10 minutes until the potatoes are cooked through, then remove the drop lid and reduce the cooking liquid to complete the dish.

Notes

If you cannot find amazake, you can substitute with a mixture of sake and sugar, though the flavor will differ.

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