Nikujaga (Japanese Meat and Potato Stew)
Nikujaga is one of the most beloved simmered dishes in Japan. The rich flavors of meat and vegetables blend perfectly with traditional Japanese seasonings, creating a harmonious combination.
Equipment
- otoshi-buta (drop-lid) (You can easily make it by referring to the instructions above. If you find it tedious, you can also use a regular lid.)
Ingredients
- 5.3 oz. (150g) thinly sliced beef
- ½ lb. (230g) potatoes (such as Yukon Gold or other varieties less likely to fall apart, recommended)
- 7 oz. (200g) onion
- 2.5 oz. (70g) carrot
- 8 green beans
Seasonings:
- 1 cup (240ml) bonito dashi (awase dashi) (For information on how to make bonito dashi and awase dashi, please refer to the linked article.)
- 2 Tbsp sake
- 2 Tbsp mirin
- ½ Tbsp sugar
Seasoning for finishing:
- 3 Tbsp soy sauce
Instructions
- Prepare the vegetables as follows:Potatoes: Cut them into bite-sized pieces.Onion: Slice it into 0.3 inch (8mm) thick pieces.Carrot: Cut it into bite-sized pieces.Green beans: Remove the ends and strings, then cut them into 1.2 inch (3cm) lengths.
- Heat oil in a pot. Once the pot is hot, sauté the beef over medium heat until it browns. Next, add the potatoes, onions, and carrots, and cook until they are slightly softened.
- Add the seasonings (dashi, sake, mirin, and sugar) to the pot and bring it to a boil. Once it comes to a boil, skim off any scum and cover the pot with an otoshi-buta. Let it simmer over low heat for 15 minutes.
- Remove the otoshi-buta, and add the green beans and soy sauce to the pot. Continue simmering for an additional 5 minutes without covering.
Notes
- You can store it in the refrigerator for up to 3 days.
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