Japanese Nikujaga Beef Potatoes

Japanese Nikujaga is the ultimate soul food, a dish that brings the comfort of a home-cooked kitchen to your table. This classic "meat and potatoes" stew features tender slices of beef, hearty waxy potatoes, and sweet onions, all braised in a glossy, umami-rich soy and dashi broth. It is a staple of Japanese home cooking, known for its deep, satisfying flavors and warming qualities.

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Often served as a centerpiece for dinner, Nikujaga relies on the slow melding of flavors during the simmering process. As the potatoes absorb the dashi and mirin, they become incredibly flavorful, while the thinly sliced beef remains tender and succulent.

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

Step 1

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

Step 2

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

Step 3

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

Step 4

Add the potatoes and carrots, mixing to combine.

Step 5

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

Step 6

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

Step 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.

Step 8

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

Step 9

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

Step 10

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

Step 11

Serve hot with steamed white rice.

Zusatztipps für die Zubereitung

To achieve the best results, use waxy potatoes that hold their shape during simmering. Skimming the impurities from the surface during the initial boil ensures the final sauce is clear and vibrant. For an extra boost of flavor, let the dish sit for a few minutes after cooking to allow the vegetables to absorb more broth.

Varianten und Anpassungen

You can easily adapt this recipe based on your preferences. Thinly sliced pork is a popular substitute for beef in some regions of Japan. For a vegetarian version, swap the beef for firm tofu and use vegetable broth instead of dashi. You can also adjust the sweetness by slightly increasing or decreasing the amount of sugar and mirin.

Serviervorschläge

Nikujaga is best served hot in individual bowls alongside a portion of fluffy steamed white rice. For a complete Japanese dining experience, pair the meal with a cup of hot green tea or a glass of chilled sake to complement the savory-sweet notes of the dish.

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Whether you are looking for a simple weeknight dinner or a comforting weekend meal, Nikujaga is a versatile and beloved dish. Its hearty nature and deep, umami-packed sauce make it a favorite for all ages. Enjoy the process of simmering this Japanese classic and the delicious results it brings to your table.

Recipe FAQs

→ What cut of beef is best for Nikujaga?

Thinly sliced chuck or ribeye works best, providing tenderness and flavor during simmering.

→ Can I make Nikujaga without dashi stock?

Yes, water with instant dashi powder can be used as a substitute to maintain the umami depth.

→ How do I keep the potatoes from falling apart?

Use waxy potatoes and simmer gently with the lid slightly ajar to prevent overcooking and breaking down.

→ Are shirataki noodles necessary?

They're optional but add a chewy texture; rinse and add them near the end of cooking for best results.

→ What can I use instead of beef for a vegetarian version?

Firm tofu combined with vegetable broth can replace beef for a plant-based alternative.

→ How is the glossy sauce achieved?

Removing the lid for the last few minutes allows the sauce to reduce and thicken to a shiny finish.