Nikujaga

Nikujaga

Simmered beef and potatoes soak up a sweet-savory soy broth in this Japanese home-style stew.

Total 45 min Makes 4 servings Calories 410/serving

Dietary

Dairy free, Nut free

Allergens

Soy, Red meat

Nikujaga pairs tender beef slices with potatoes, onions, and carrots in a dashi-based broth seasoned with soy sauce, mirin, and sugar. It's a staple of Japanese home cooking, often served alongside steamed rice for a comforting weeknight dinner. The gentle simmer lets the vegetables soften while absorbing the broth's savory sweetness.

Ingredients

  • 1 pound thinly sliced beef (ribeye or chuck), cut into bite-sized pieces
  • 4 medium potatoes, peeled and cut into large chunks
  • 1 medium onion, sliced
  • 1 carrot, peeled and cut into chunks
  • 1 cup snow peas, trimmed
  • 2 cups dashi stock
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sugar
  • 1 tablespoon sake
  • 1 tablespoon vegetable oil
  • 1 small block shirataki noodles, drained (optional)

Method

  1. Heat the vegetable oil in a 6-quart saucepan over medium-high heat.

  2. Add the beef slices and cook, stirring, until just browned on the outside, about 2 minutes.

  3. Add the onion and carrot and stir-fry for 2 minutes until the onion softens slightly.

  4. Add the potatoes and stir to combine with the beef and vegetables.

  5. Pour in the dashi stock, then add the soy sauce, mirin, sugar, and sake. Stir to combine.

  6. Bring to a boil over high heat, then skim off any foam from the surface.

  7. Reduce heat to low, cover with a drop lid or regular lid slightly ajar, and simmer until the potatoes are tender.

  8. Add the shirataki noodles, if using, and snow peas, and simmer uncovered for 5 more minutes.

  9. Taste the broth and adjust seasoning with additional soy sauce or sugar if needed.

  10. Let the stew rest off the heat for 5 minutes to allow flavors to settle, then serve hot in bowls with steamed rice.

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    Nikujaga

    Nikujaga pairs tender beef slices with potatoes, onions, and carrots in a dashi-based broth seasoned with soy sauce, mirin, and sugar. It's a staple of Japanese home cooking, often served alongside steamed rice for a comforting weeknight dinner. The gentle simmer lets the vegetables soften while absorbing the broth's savory sweetness.

    45 min 4 servings 410 cal

    Ingredients

    • 1 pound thinly sliced beef (ribeye or chuck), cut into bite-sized pieces
    • 4 medium potatoes, peeled and cut into large chunks
    • 1 medium onion, sliced
    • 1 carrot, peeled and cut into chunks
    • 1 cup snow peas, trimmed
    • 2 cups dashi stock
    • 3 tablespoons soy sauce
    • 2 tablespoons mirin
    • 2 tablespoons sugar
    • 1 tablespoon sake
    • 1 tablespoon vegetable oil
    • 1 small block shirataki noodles, drained (optional)

    Method

    1. 1

      Heat the vegetable oil in a 6-quart saucepan over medium-high heat.

    2. 2

      Add the beef slices and cook, stirring, until just browned on the outside, about 2 minutes.

    3. 3

      Add the onion and carrot and stir-fry for 2 minutes until the onion softens slightly.

    4. 4

      Add the potatoes and stir to combine with the beef and vegetables.

    5. 5

      Pour in the dashi stock, then add the soy sauce, mirin, sugar, and sake. Stir to combine.

    6. 6

      Bring to a boil over high heat, then skim off any foam from the surface.

    7. 7

      Reduce heat to low, cover with a drop lid or regular lid slightly ajar, and simmer until the potatoes are tender.

    8. 8

      Add the shirataki noodles, if using, and snow peas, and simmer uncovered for 5 more minutes.

    9. 9

      Taste the broth and adjust seasoning with additional soy sauce or sugar if needed.

    10. 10

      Let the stew rest off the heat for 5 minutes to allow flavors to settle, then serve hot in bowls with steamed rice.