If you're looking for a refreshing ground beef recipe flavor with ginger and soy sauce using one russet potato and large carrot. This is definitely worth a try.
by mayiplease2564
7 Comments
mayiplease2564
If you need another ground beef recipe, this is pretty easy to make, and the broth is so delicious that I can drink it.
This recipe is based on a popular Japanese stewed dish called nikujaga (niku means “meat;” jaga means “potato”), which Kathy’s mom often made when she was growing up. It’s home cooking at its best, the kind of food you want to eat when you’re tired or in a funk or under the weather.
Unlike in America, stewed dishes in Japan tend to be very light and contain only a small amount of liquid, which is more of a flavorful broth than a “sauce.” Like most stews, though, it reheats wells and tastes even better when the flavors have had time to meld, so don’t hesitate to make it in advance or to double the recipe to ensure leftovers. This is also a good dish for nights when people will be eating dinner at different times; just leave it on the back of the stove and spoon it out when needed. Serve with steamed rice, if you like.
Ingredients
2 tablespoons vegetable oil
3/4 pound ground beef
1 yellow onion, halved lengthwise and thickly sliced
1 large carrot, halved lengthwise and cut on the diagonal into 1-inch chunks
1 1/2 tablespoons minced peeled fresh ginger
1/4 cup dry white wine
1 1/2 pounds potatoes (russets hold up well here), cut into 1-inch chunks
2 tablespoons packed light brown sugar
1 cup low-sodium chicken broth
1/2 cup water
1/4 cup soy sauce
Salt
2 scallions, thinly sliced on the diagonal (optional)
Instructions
1. In a medium saucepan, heat the oil over medium-high heat until it shimmers. Add the beef and cook, stirring often and breaking up the meat, just until it’s no longer pink, about 2 minutes. Add the onions, carrots, and ginger and cook, stirring often, for about 2 minutes.
2. Add the wine and briskly simmer, scraping up any caramelized bits from the bottom of the pan, until almost evaporated. Add the potatoes, brown sugar, broth, water, and soy sauce and stir to combine. (The liquid won’t quite cover the solids.) Bring to a boil, then reduce the heat and simmer, partially covered and stirring occasionally, until the potatoes and carrots are tender, about 30 minutes. Check the seasonings, adding salt if needed. Serve hot or warm, sprinkled with scallions, if you like.
LockNo2943
Looks good. I really want to load it up with some cabbage, celery, daikon, onions, garlic, and peppers in their too; maybe a bit of sesame oil as well.
Also a pretty similar thing to do is kare raisu, and you can just get those little Japanese curry boxes for pretty cheap, or you can make the sauce from scratch if you know how.
Human_Ad_2426
Who’s Kathy?
Looks rather tasty in a comforting simple way.
NeverknowOH
That looks really yummy. Thanks for the recipe
NothingSpecial2you
That looks delicious
sugarcatgrl
I’ve had either this or something very similar in the ‘90’s. My boyfriend’s mom was Japanese and was a fantastic cook. This dish is more than delicious!
7 Comments
If you need another ground beef recipe, this is pretty easy to make, and the broth is so delicious that I can drink it.
This recipe is based on a popular Japanese stewed dish called nikujaga (niku means “meat;” jaga means “potato”), which Kathy’s mom often made when she was growing up. It’s home cooking at its best, the kind of food you want to eat when you’re tired or in a funk or under the weather.
Unlike in America, stewed dishes in Japan tend to be very light and contain only a small amount of liquid, which is more of a flavorful broth than a “sauce.” Like most stews, though, it reheats wells and tastes even better when the flavors have had time to meld, so don’t hesitate to make it in advance or to double the recipe to ensure leftovers. This is also a good dish for nights when people will be eating dinner at different times; just leave it on the back of the stove and spoon it out when needed. Serve with steamed rice, if you like.
Ingredients
2 tablespoons vegetable oil
3/4 pound ground beef
1 yellow onion, halved lengthwise and thickly sliced
1 large carrot, halved lengthwise and cut on the diagonal into 1-inch chunks
1 1/2 tablespoons minced peeled fresh ginger
1/4 cup dry white wine
1 1/2 pounds potatoes (russets hold up well here), cut into 1-inch chunks
2 tablespoons packed light brown sugar
1 cup low-sodium chicken broth
1/2 cup water
1/4 cup soy sauce
Salt
2 scallions, thinly sliced on the diagonal (optional)
Instructions
1. In a medium saucepan, heat the oil over medium-high heat until it shimmers. Add the beef and cook, stirring often and breaking up the meat, just until it’s no longer pink, about 2 minutes. Add the onions, carrots, and ginger and cook, stirring often, for about 2 minutes.
2. Add the wine and briskly simmer, scraping up any caramelized bits from the bottom of the pan, until almost evaporated. Add the potatoes, brown sugar, broth, water, and soy sauce and stir to combine. (The liquid won’t quite cover the solids.) Bring to a boil, then reduce the heat and simmer, partially covered and stirring occasionally, until the potatoes and carrots are tender, about 30 minutes. Check the seasonings, adding salt if needed. Serve hot or warm, sprinkled with scallions, if you like.
Looks good. I really want to load it up with some cabbage, celery, daikon, onions, garlic, and peppers in their too; maybe a bit of sesame oil as well.
Also a pretty similar thing to do is kare raisu, and you can just get those little Japanese curry boxes for pretty cheap, or you can make the sauce from scratch if you know how.
Who’s Kathy?
Looks rather tasty in a comforting simple way.
That looks really yummy.
Thanks for the recipe
That looks delicious
I’ve had either this or something very similar in the ‘90’s. My boyfriend’s mom was Japanese and was a fantastic cook. This dish is more than delicious!
This looks like tomorrow’s dinner.