Nikujaga (Japanese Beef and Potato Stew)

🧂 Ingredients

• 300 g Thinly sliced beef (e.g., sukiyaki cut)(Can substitute with thinly sliced pork belly or shoulder.)
• 400 g Potatoes (starchy varieties like Russet or Yukon Gold)(About 2-3 medium potatoes. Peel and cut into bite-sized chunks (approx. 1.5 inches).)
• 1 medium Yellow onion(Cut into wedges or thick slices.)
• 1 medium Carrots(Peel and cut into bite-sized chunks or thick rounds, similar in size to the potatoes.)
• 400 ml Dashi stock(Can use instant dashi granules dissolved in water according to package instructions.)
• 4 tbsp Soy sauce(Use Japanese soy sauce for best flavor.)
• 2 tbsp Sugar(Granulated sugar.)
• 2 tbsp Sake (optional)(Adds depth of flavor and helps tenderize the meat.)
• 2 tbsp Mirin (optional)(Adds sweetness and gloss. If not using, you may slightly increase sugar.)

👨‍🍳 Instructions

1. 1

   Prepare the vegetables: Peel the potatoes and carrots. Cut the potatoes into irregular, bite-sized chunks (about 1.5 inches). Cut the carrots into similar-sized pieces, or thick rounds. Peel the onion and cut it into thick wedges or slices.

   ⏱️ 10 minutes
2. 2

   Sear the beef: Heat a large pot or Dutch oven over medium-high heat. Add the thinly sliced beef and cook, stirring occasionally, until it's just browned. Don't overcrowd the pot; cook in batches if necessary. Remove the beef from the pot and set aside, leaving any rendered fat.

   ⏱️ 5 minutes
3. 3

   Sauté aromatics and vegetables: Add the sliced onion to the pot and sauté for 2-3 minutes until slightly softened and translucent. Add the prepared potatoes and carrots, stirring to coat them lightly in the residual fat.

   ⏱️ 3 minutes
4. 4

   Add liquids and seasonings: Pour in the dashi stock. Add the soy sauce, sugar, sake (if using), and mirin (if using). Stir gently to combine everything.

   ⏱️ 2 minutes
5. 5

   Simmer the stew: Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer. Skim off any foam or impurities that rise to the surface during the initial simmering.

   ⏱️ 20-25 minutes
6. 6

   Check for tenderness and add beef back: After 20-25 minutes, check the potatoes and carrots for tenderness by piercing them with a fork or skewer; they should be easily pierced but not falling apart. Return the browned beef to the pot and gently stir to incorporate. Continue to simmer, uncovered, for another 5-10 minutes, allowing the sauce to thicken slightly and the flavors to meld. Taste and adjust seasoning if needed (more soy sauce for saltiness, more sugar for sweetness).

   ⏱️ 5-10 minutes
7. 7

   Rest and serve: Remove the pot from the heat. Let the Nikujaga rest for at least 10-15 minutes before serving. This allows the flavors to deepen and meld beautifully. Serve hot, ladled over steamed Japanese short-grain rice.

   ⏱️ 10-15 minutes (resting)

💡 Pro Tips

• ✓For perfectly tender potatoes that hold their shape, avoid over-stirring once the vegetables are added.
• ✓If you prefer a richer flavor, you can add a tablespoon of butter towards the end of cooking.
• ✓Nikujaga often tastes even better the next day as the flavors continue to meld.
• ✓This dish is a beloved staple in Japanese households, often considered a symbol of comforting, home-cooked meals.

🔄 Variations

• Add shirataki noodles (konnyaku noodles) for added texture.
• Substitute beef with thinly sliced pork belly or shoulder for a different flavor profile.
• Include other root vegetables like daikon radish or burdock root (gobo).

🥗 Nutrition

Per serving