Japanese Nikujaga Beef Potatoes

Japanese Nikujaga is a comforting home-style dish featuring tender beef, waxy potatoes, and onions braised in a sweet-savory soy-based sauce until glossy and rich. This classic stew is a staple of Japanese cuisine, known for its ability to provide warmth and satisfaction, making it perfect for a cozy meal.

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The magic of Nikujaga lies in the simmering process. As the beef, potatoes, and carrots cook together in a dashi-based stock, they absorb the complex flavors of soy sauce, mirin, sake, and sugar, resulting in a dish that is both simple and deeply satisfying.

Ingredients

• 300 g thinly sliced beef (such as chuck or ribeye)
• 600 g waxy potatoes, peeled and cut into large chunks
• 2 medium onions, sliced
• 1 large carrot, peeled and sliced into thick rounds
• 100 g shirataki noodles (optional, rinsed and drained)
• 100 g snow peas or green beans, trimmed (optional)
• 400 ml dashi stock (or water with 1 tsp instant dashi powder)
• 4 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 2 tbsp sugar
• 1 tbsp neutral oil (e.g., canola or vegetable oil)

Instructions

1

Heat the oil in a large saucepan or deep skillet over medium heat.

2

Add the sliced onions and sauté for 2-3 minutes until just softened.

3

Add the beef and cook until lightly browned, stirring often.

4

Add the potatoes and carrots, mixing to combine.

5

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

6

Bring to a gentle boil. Skim off any foam or impurities that rise to the surface.

7

Reduce heat to low, cover with a lid slightly ajar, and simmer for 20-25 minutes until the potatoes are tender and the flavors have melded.

8

If using shirataki noodles, add them about 10 minutes before the end of cooking.

9

For a glossy finish, remove the lid for the final 5 minutes and let the sauce reduce slightly.

10

Add snow peas or green beans in the last 2-3 minutes so they stay bright and crisp.

11

Serve hot with steamed white rice.

Zusatztipps für die Zubereitung

To ensure the best texture, use waxy potatoes that hold their shape while simmering. Essential tools for this recipe include a large saucepan or deep skillet, a sharp knife, and a cutting board. Remember to use a ladle or spoon to skim off foam during step six to keep the sauce clear and refined.

Varianten und Anpassungen

Thinly sliced pork can be substituted for beef, while vegetarians can use firm tofu and vegetable broth. For a gluten-free version, use tamari or certified gluten-free soy sauce. You can also adjust the sweetness by varying the amount of sugar and mirin to taste. Note that shirataki noodles are made from konjac yam, so check for sensitivities accordingly.

Serviervorschläge

Serve this dish hot alongside steamed white rice for a traditional experience. It pairs wonderfully with a chilled sake or a cup of green tea. Each serving contains approximately 350 calories, 11g of fat, 41g of carbohydrates, and 20g of protein.

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Nikujaga is a timeless classic that brings the comfort of Japanese home cooking into your kitchen. With its tender meat, soft vegetables, and rich, glossy sauce, it is a dish that truly satisfies with every spoonful.

Recipe FAQs

→ What cut of beef works best for Nikujaga?

Thinly sliced chuck or ribeye is ideal, as it cooks quickly and remains tender.

→ Can I substitute ingredients to make it vegetarian?

Yes, firm tofu and vegetable broth can replace beef and dashi stock for a plant-based version.

→ How do I achieve the glossy sauce finish?

Remove the lid during the last 5 minutes of cooking to reduce the sauce for a shiny, thicker texture.

→ Are shirataki noodles necessary?

No, shirataki noodles are optional but add a unique texture and absorb the savory sauce well.

→ What side dishes complement this meal?

Steamed white rice, green tea, or chilled sake pair wonderfully with this hearty dish.