Tuna-jaga is a variation of Nikujaga, but instead of beef and all the usual other vegetables, here it’s just a can of tuna and potatoes in this dish. It is incredibly easy to make but still an excellent side dish for your dinner.
The recipe and photos below show how to make Tuna-jaga. You can also watch our Nikujaga video for more details.
Tuna-jaga Recipe
Simmered potatoes and canned tuna in sweet-soy broth
Servings: 4 servings
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Equipment
- 1 Yukihira pot or any medium size pot with a lid
Ingredients
Instructions
- Peel and cut each potato into 4 pieces.
- Put the potatoes and water in a pot, cover, and cook over medium heat for 15 minutes, or until the potatoes are tender.
- Add the tuna, sugar, soy sauce, sake, and grated ginger root. Stir and cook uncovered over medium-low heat for another 15 minutes.
- Cover and let it cool for 30 minutes.
Video
