Japanese Nikujaga (Beef and Potato Stew)

This classic Japanese Nikujaga recipe is a hearty beef stew made with cubed beef chuck steak, onion, garlic, ginger root, carrot slices, potatoes simmered in dashi stock or water seasoned with soy sauce, mirin, and sugar for an easy yet flavorful meal that can be served over steamed rice or noodles if desired!

Cooking Equipment:

• Large Pot • Knife • Cutting Board • Wooden Spoon

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Japanese

Keywords:

Japanese, Nikujaga, Beef, Potato, Stew

Meal:

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

250g beef chuck steak, cut into 2 cm cubes

2 tablespoons vegetable oil

1 onion, diced

2 cloves garlic, minced

1 teaspoon grated ginger root

1 carrot, sliced into thin rounds

200g potatoes, peeled and cut into 2 cm cubes

500ml dashi stock or water

3 tablespoons soy sauce

2 tablespoons mirin

2 tablespoons sugar

Cooking Instructions:

Heat the oil in a large pot over medium-high heat. Add the beef cubes and cook until browned on all sides. Remove from the pot and set aside.

Add the onion to the pot and cook until softened, about 5 minutes. Add the garlic and ginger root and cook for another minute.

Add the carrot slices and potatoes to the pot and stir to combine with the onion mixture. Pour in the dashi stock or water and bring to a boil. Reduce heat to low and simmer for 15 minutes or until vegetables are tender.

Return the beef cubes to the pot along with the soy sauce, mirin, and sugar. Simmer for an additional 10 minutes or until beef is cooked through.

Serve hot with steamed rice or noodles if desired.

Nutrition:

Calories – 495 kcal; Protein – 28 g; Fat – 18 g; Carbohydrates – 44 g; Sodium – 790 mg

Rating:

Did You Know?

Japanese cuisine is known for its use of seasonal ingredients, such as cherry blossoms in the spring and chestnuts in the fall.