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Nikujaga: Japanese stewed meat and potatoes cooked in a thermal slow cooker

  • 4servings
  • 130minutes

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins
VitaminsB3, B12, C, D, P
MineralsZinc, Copper, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 750ml miso soup

  2. 100ml Japanese soy sauce

  3. 1 1/2 tablespoons mirin

  4. 400g small new potatoes, cut in half

  5. 1 onion, cut into 8 wedges and separated

  6. 3 carrots, peeled and cut into 15mm thick pieces

  7. 500g sirloin beef, cut into thin strips

Instructions Jump to Ingredients ↑

  1. Add everything except the beef to the inner pot. Bring to the boil.

  2. Add the beef and bring back to the boil and skim off any scum that forms on the surface.

  3. Turn off the heat and put the inner pot, with its lid on, into the insulated outer container.

  4. Shut the lid and leave to thermal slow cook without power for 2 to 3 hours.

  5. Serve with rice cooked in the top pot if you have one. If you don’t have a top pot, cook the rice separately.

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