Nikujaga: A Hearty Japanese Beef Stew
Nikujaga, which literally translates to “meat and potato,” is best described as a comforting Japanese beef stew. This hearty dish is perfect for warming you up on a cold evening. Popular across Japan, Nikujaga is a staple of Japanese home cooking and a favorite comfort food.
A Classic Comfort Food
Nikujaga stands out as a classic example of Japanese comfort food. It combines thinly sliced beef (niku) with potatoes (jagaimo), onions, and carrots, all stewed together in a slightly sweet soy-based sauce. This combination creates a rich and savory stew that’s both satisfying and nourishing. The sweet and savory sauce infuses the ingredients with deep, comforting flavors, making Nikujaga a beloved meal in many households.
Versatile Ingredients
One of the great things about Nikujaga is its versatility. You can use any type of potatoes you prefer, and the beef can be adjusted to suit your taste. Whether you like your stew with a lot of meat or a higher potato-to-beef ratio, Nikujaga adapts to your preferences. The addition of onions and carrots adds extra layers of flavor and texture, making the stew even more delicious.
Perfect for a Cozy Meal
Nikujaga Japanese Meat and Potato Stew is especially enjoyable during the winter months when you need something hearty and warming. It pairs perfectly with a side of white rice, creating a complete and comforting meal. The stew’s rich flavors and satisfying ingredients make it an ideal choice for a cozy dinner with family or friends.
Enjoy a Taste of Nikujaga Japanese Meat and Potato Stew
Discover the warmth and comfort of Nikujaga, a traditional Japanese beef stew that’s sure to become a favorite. Its simple ingredients and rich flavors make it a standout dish in Japanese cuisine. Enjoy making and savoring this classic comfort food, and experience the joy of traditional Japanese home cooking!
Nikujaga
Ingredients
Instructions
- Peel potatoes and then cut into 6-8 pieces.
- Place pieces in water for 10 minutes.
- Peel carrots and cut into 1” pieces.
- Cut onion into ½” slices.
- Removes shirataki noodles from package and strain.
- Add a pinch of salt to the noodles and mix thoroughly.
- Cut beef into 1”-2” pieces.
- Boil noodles for 3-4 minutes and take noodles out.
- In boiling water add a pinch of salt and boil snow peas for 1 minute.
- Place snow peas in cold water to retain color and set aside.
- Cut noodles into 1”-2” pieces.
- In a pot add 1 tablespoon of oil and cook beef on medium high heat.
- When beef changes color add 2 tablespoon of sake, 1 tablespoon of sugar, 2 tablespoon of mirin, and 3 tablespoon of soy sauce.
- Add potatoes, carrots, onion, noodles, and 1 cup of dashi.
- Place otoshibuta lid on pot.
- Gently boil for 15-20 minutes on medium low heat.
- Serve and top with snow beans.
