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Nikujaga
Nikujaga
Nikujaga is a delicious Japanese dish that combines two key ingredients: meat (niku) and potatoes (jagaimo). It’s a comforting and flavorful dish typically made with thinly sliced beef, potatoes, onions, and other vegetables such as carrots and green beans. The ingredients are simmered in a sweet and savory soy-based sauce until they become tender and the flavors meld together. Nikujaga is often enjoyed with a bowl of steamed rice.
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Ingredients
- 1 pound beef thinly sliced (such as ribeye or sirloin)
- 1 pound potatoes peeled and cut into bite-sized pieces
- 1/2 pound onions thinly sliced
- 1/4 pound carrots thinly sliced
- 1/4 pound green beans trimmed and cut into bite-sized pieces
- 3 cups dashi stock (Japanese soup stock)
- 1/4 cup soy sauce
- 2 tablespoons mirin (Japanese sweet rice wine)
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- Salt to taste
- green onions chopped for garnish (optional)
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the sliced onions and sauté until they become translucent.
- Add the sliced beef to the pot and cook until it changes color and is no longer pink.
- Add the potatoes, carrots, and green beans to the pot, and stir everything together.
- In a separate bowl, mix together the dashi stock, soy sauce, mirin, and sugar until well combined. Pour this mixture into the pot.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes or until the potatoes are tender.
- Taste the broth and adjust the seasoning with salt if needed.
- Once everything is cooked and seasoned to your liking, remove from heat.
- Serve Nikujaga hot in bowls, garnished with chopped green onions if desired. Enjoy with a side of steamed rice.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 288kcal (14%)Protein: 19g (38%)Fat: 23g (35%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 81mg (27%)Sodium: 76mg (3%)Potassium: 306mg (9%)Calcium: 20mg (2%)Iron: 2mg (11%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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