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Nikujaga - Japanese Traditional Casserole

Nikujaga or Japanese Meat and Potato Stew is an iconic home-cooked dish in Japan. Every family has a slightly different variation and they pass on the recipe to their children and grand-children.
This version gives you a quick and easy way to cook this casserole with little effort. Try it and taste it!
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Prep Time 5 mins
Cook Time 8 mins
Total Time 13 mins
Course Side Dish
Cuisine Japanese
Servings 2 servings
Calories 391 kcal

Ingredients

  • 2 Potato
  • 60 g Carrot
  • 100 g Beef mince
  • ½ Onion

Group A

  • 2 tbsp Cooking sake (Alt. White Wine)
  • 2 tbsp Sugar
  • 2 tbsp Soy Sauce
  • 2 tbsp Water

Equipment

Microwave safe dish
Silicone Spatula

Instructions
 

  • Ingredients overview
  • Mix (A) in a bowl and add mince, then leave for about 5 minutes
    100 g Beef mince, 2 tbsp Cooking sake, 2 tbsp Sugar, 2 tbsp Soy Sauce, 2 tbsp Water
  • Chop potatoes and carrots into bite-size pieces. Slice the onion into 6 pieces
    2 Potato, 60 g Carrot
  • Put all vegetables into a microwave safe bowl and wrap them by marinated mince. Pour all remaining sauce into the bowl
  • Place cling wrap loosely over. Cook in a microwave at 600W for 6 min.
    800W > 4 min 30 secs
    1000W > 3 min 40 secs
  • Remover bowl from microwave and mix well. Cook without any wrap in a microwave at 600W for another 2 min.
    800W > 1 min 30 secs
    1000W > 1 min 10 secs
    If the vegetables are not cooked, put them back in the microwave for another 1 or 2 minutes
  • Serving

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Serving Adjustment
2 servings

Ingredients

  • 2 Potato
  • 60 g Carrot
  • 100 g Beef mince
  • ½ Onion

Group A

  • 2 tbsp Cooking sake (Alt. White Wine)
  • 2 tbsp Sugar
  • 2 tbsp Soy Sauce
  • 2 tbsp Water

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