Nikujaga
A comforting, sweet and savory Japanese home-style stew combining tender beef, potatoes, and carrots.
- 40 min
- 567 kcal / serving
- easy
- Protein
- 33.3 g
- Fat
- 18 g
- Carbs
- 66.5 g
Contains: gluten, soy, fish (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 200 g beef (very thinly sliced)
- 3 pc potatoes (medium, cut into bite-sized chunks)
- 1 pc carrot (cut into chunks)
- 1 pc onion (cut into wedges)
- 300 ml Dashi stock
- 3 tbsp soy sauce
- 2 tbsp Mirin
- 1 tbsp sugar
- 1 tbsp vegetable oil
Method
- Heat the vegetable oil in a pot and briefly sauté the onion wedges along with the thin beef slices.
- Add the potato and carrot chunks to the pot, tossing them with the meat for about 2 minutes.
- Pour in the Dashi stock, soy sauce, Mirin, and sugar, and bring the entire mixture to a boil.
- Carefully skim off any foam or impurities that float to the surface.
- Reduce the heat to medium-low, partially cover, and simmer for 20 minutes until the vegetables are fork-tender.
- Turn off the heat and let the stew rest for 10 minutes before serving to allow the ingredients to fully absorb the flavors.
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