Nikujaga

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Servings: 4 servings

Country of Origin

Japan

Description

The quintessential Japanese home-cooked comfort dish. Sliced beef, hearty chunks of potato, carrots, and sweet onions are gently simmered in a seasoned dashi stock until rich, tender, and savory-sweet.

Presentation & How It's Eaten

Served warm in shallow ceramic bowls as a central main or shared dish, paired with a bowl of steamed rice and a side of pickles. Green snow peas are laid across the top for color contrast.

Ingredients

• 1/2 lb (225 g) thinly sliced beef (or pork)

• 3 medium Yukon Gold or Russet potatoes (peeled and cut into large 1.5-inch chunks)

• 1 large carrot (peeled and cut using the rangiri rolling cut into bite-sized pieces)

• 1 medium yellow onion (cut into 8 wedge segments)

• 10 snow peas or snap peas (blanched, for garnish)

• 1 tbsp vegetable oil

• 1.5 cups (360 ml) dashi stock

• 2 tbsp cooking sake

• 2 tbsp sugar

• 3 tbsp soy sauce

• 1 tbsp mirin

Step-by-Step Directions

1. Sauté Ingredients: Heat vegetable oil in a medium pot over medium-high heat. Add sliced beef and cook for 2 minutes until no longer pink. Add onions, carrots, and potato chunks; sauté for 3 minutes.

2. Add Liquid & Seasonings: Pour in dashi stock, cooking sake, and sugar. Bring to a simmer, skimming off any foam that rises to the top.

3. Simmer: Add soy sauce and mirin. Cover with a drop lid (otoshibuta) or parchment paper circle resting directly on the ingredients. Turn heat down to low-medium and cook for 15–20 minutes until potatoes are fork-tender.

4. Rest: Remove from heat and let sit covered for 10 minutes (this allows the vegetables to absorb the rich broth without falling apart).

5. Garnish & Serve: Garnish with blanched snow peas cut on a diagonal and serve in shallow bowls.

Optional

• Shirataki Noodles: Add 1 package of rinsed, parboiled shirataki (konjac) noodles along with the potatoes for traditional texture and fiber.

Cooking Tips

• Potato Prep: Soak cut potato chunks in cold water for 5 minutes before cooking to remove surface starch; this prevents the stew broth from turning cloudy.

Nutrition Facts

(Estimated per serving, based on 4 servings)

• Calories: ~290 kcal

• Total Fat: 9g

• Saturated Fat: 3g

• Cholesterol: 35mg

• Sodium: 740mg

• Total Carbohydrates: 36g

• Dietary Fiber: 4g

• Sugars: 11g

• Protein: 16g