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Beef & Potato "Nikujaga" Stew

Nikujaga

Traditional comfort dish from Japan
Beef & Potato "Nikujaga" Stew

Equipment

Soup & stew donabe, "Miso-shiru Nabe"

Servings

4

Ingredients

  • 1 tablespoon sesame oil
  • 1 knob ginger, thinly-sliced into shreds
  • 1 medium-size onion, thinly-sliced
  • 14 oz (400 g) thinly-sliced beef, cut into bite-size pieces
  • 4 oz (120 g) carrot, cut into oblique
  • 14 oz (400 g) yukon gold potatoes, cut into large cubes
  • 8 oz (240 g) “konnyaku” yam jelly noodles, cut into bite-size length
  • 1/4 cup (60 ml) sake
  • 1 1/4 to 1 1/2 cups dashi stock
  • 2 tablespoons Okinawa black sugar or raw brown sugar
  • 2 tablespoons mirin
  • 3 tablespoons soy sauce
  • 2 tablespoons light color soy sauce ("usukuchi shoyu")
  • shichimi togarashi

Procedure

    1. Heat the sesame oil in "Miso-shiru Nabe" over medium-heat. Saute the ginger and onion until the onion is very soft (7-8 minutes).
    2. Add the beef and stir until it’s mostly cooked.
    3. Add the carrot, potatoes, and konnyaku noodles. Stir again.
    4. Turn the heat to medium-high. Add the sake and enough dashi stock to almost cover the ingredients.
    5. Add the sugar and mirin. Once the broth is almost boiling, turn the heat down to simmer. Meanwhile, skim as necessary.
    6. Line the surface with a drop lid ("otoshi buta") or a parchment paper. Cover with lid and simmer for 10 minutes.
    7. Add both kinds of soy sauce and continue to simmer for 15 minutes or until the potatoes are tender when tested with a toothpick.
    8. Turn off the heat and let it rest for 15 minutes.
    9. Serve into individual bowls and sprinkle some shichimi togarashi if you like.

Serving suggestion: Garnish with tender asparagus.

About the measurements used in our recipes

For rice measurement, traditional Japanese rice measurement is used.
1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml