Nikujaga is a Japanese home-style stew of thinly sliced beef, potatoes, onions, and carrots simmered in a gently sweetened dashi and soy broth. The name combines niku, meaning meat, and jagaimo, meaning potato.
Recipe Information
- Preparation time: 25 minutes
- Cooking time: 35 minutes
- Total time: 1 hour
- Yield: 4 servings
- Cuisine: Japanese
- Course: Main course
- Difficulty: Easy
- Drying time: Not required
- Resting time: 15 minutes recommended
Ingredients
- Thinly sliced beef chuck or ribeye – 350 g
- Waxy potatoes, peeled and cut into large pieces – 600 g
- Yellow onions, cut into wedges – 300 g
- Carrots, cut into chunks – 180 g
- Shirataki noodles, rinsed and cut – 180 g
- Dashi stock – 600 ml
- Japanese soy sauce – 60 ml
- Mirin – 60 ml
- Sake – 40 ml
- Granulated sugar – 25 g
- Neutral oil – 15 ml
- Snow peas, trimmed – 80 g
Preparation Overview
Briefly sauté the beef and onions, add the firm vegetables, then simmer everything under a drop lid so the seasoning circulates evenly without breaking the potatoes.
Method
- Blanch the snow peas for 45 seconds, cool in ice water, and drain.
- Heat the oil in a wide saucepan over medium heat. Add the beef and cook until it just changes colour.
- Add the onions and cook for 3 minutes.
- Add the potatoes, carrots, and shirataki noodles. Toss gently for 2 minutes.
- Pour in the dashi, soy sauce, mirin, sake, and sugar.
- Bring to a simmer and remove any foam from the surface.
- Cover with a parchment drop lid and simmer gently for 20 to 25 minutes, until the potatoes are tender.
- Remove from the heat and rest for 15 minutes so the vegetables absorb the broth.
- Reheat gently, garnish with snow peas, and serve with steamed rice.
Beginner Technique Notes
- Keep the simmer gentle so the potatoes retain their shape.
- A parchment circle with a small centre hole works as a drop lid.
- Resting the stew improves seasoning more effectively than boiling it longer.
Tips and Variations
Pork can replace beef in regions where pork nikujaga is preferred. Green beans may replace snow peas. Use mushroom stock and firm tofu for a meatless interpretation, although the flavour will differ from the classic dish.
Best Served With
Serve with steamed Japanese rice, miso soup, and pickles. For another Japanese comfort meal, try Japanese Curry Rice.
Storage
Refrigerate for up to 3 days. Reheat gently to avoid breaking the potatoes. Freezing is not recommended because potatoes and shirataki noodles can develop an unpleasant texture.
Nutritional Value
Approximate per serving: 470 kcal, 25 g protein, 18 g fat, 48 g carbohydrate, and 5 g fibre.
Allergen Notes
Contains soy. Standard soy sauce may contain wheat. Check bottled dashi for fish and other declared allergens.
Frequently Asked Questions
Can I omit the shirataki noodles? Yes. The stew remains complete without them.
Why does nikujaga taste better later? Cooling and resting allow the potatoes and vegetables to absorb more seasoned broth.
Equipment
- Wide saucepan
- Parchment paper
- Chef’s knife
- Cutting board
- Fine-mesh skimmer