Nikujaga (Japanese Beef 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.
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Servings: 3
Equipment
- otoshi-buta (drop-lid) (You can easily make one by following the instructions above. If that seems like too much trouble, you can simply use a regular lid instead.)
Ingredients
- 5.3 oz thinly sliced beef
- ½ lb potatoes (preferably a waxy variety, such as Yukon Gold)
- 7 oz onion
- 2.5 oz carrot
- 8 green beans
Seasonings:
- 1 cup dashi stock (Please refer to the linked page for instructions on how to make it. For plant-based options, see the pages on Kombu Dashi and Shiitake Dashi.)
- 2 Tbsp sake
- 2 Tbsp mirin
- ½ Tbsp sugar
Finishing touch seasoning:
- 3 Tbsp soy sauce
Instructions
- Prepare the vegetables as follows:Potatoes: Cut them into bite-sized pieces.Onion: Slice it into ⅓-inch (8 mm) thick pieces.Carrot: Cut it into bite-sized pieces.Green beans: Remove the ends and strings, then cut them into 1.2-inch (3 cm) 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 seasonings (dashi, sake, mirin, and sugar) to the pot and bring it to a boil. Once boiling, 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.
Nutrition
Calories: 313kcal
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