I can’t believe I have not blogged this recipe – I tried it last year and it went onto the fast track to my favorites. Nikujaga is easily one of the quickest and simplest things to make, and it’s super yummy as well. I often add a vegetable dish on the side too because I feel that I don’t add enough vegetables in nikujaga. Now I do recognize that this recipe is not authentic Japanese nikujaga but I’m not claiming it to be either. If you’re pressed for time, or if you have a clueless husband in the kitchen, throw this recipe at them and I’m sure a delicious meal will be on the table in no time.
- 2 large potatoes, peeled and cubed
- 1 carrot, peeled and cubed or shredded (I like mine shredded)
- 1/2 onion, finely sliced
- 250g mince meat
- 1 tbsp ginger, thinly sliced or grated
- 1 tbsp soy sauce
- 1 tsp sesame oil
- pepper (to taste)
- olive oil/vegetable oil
Heat up a pan with olive oil over medium-high heat. Saute the onion and ginger until fragrant. Add in the meat and sauté until the meat is browned. Add the potatoes and sauté for a couple more minutes.
Add the seasonings, plus a cup of water to cover the potatoes. Bring up to a boil, then cover and simmer until the potatoes are cooked through. Adjust the seasoning at the end with a bit more soy sauce if needed.