Nikujaga (Japanese Beef and Potato Stew)
Local name: 肉じゃが
In short: Beef, potatoes, onion and carrot simmered in a sweet soy broth until the potatoes soak up the sauce, a classic Japanese home-style comfort dish. It takes about 50 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Nikujaga, literally 'meat and potatoes,' is the stew many Japanese people associate with their mother's cooking. Thin slices of beef, potato, onion and carrot simmer in a sweet-salty broth of dashi, soy sauce and mirin until the potatoes are soft and the liquid has nearly disappeared. A drop lid pressed onto the surface helps the pot cook evenly with little liquid. Like many simmered dishes, it tastes best after resting, when the flavors settle in.
Instructions
- Soak the cut potatoes in cold water for 5 minutes, then drain. This washes off surface starch so the pieces stay clean-edged.
- Heat the oil in a wide heavy pot over medium-high heat. Stir-fry the beef for about 2 minutes, until it changes color. Add the onions and carrot and cook for 2 minutes more.
- Add the potatoes and shirataki and stir for 1 minute. Pour in the dashi and sake, bring to a boil and skim off the foam.
- Stir in the sugar, mirin and 2 tablespoons of the soy sauce. Cover with a drop lid (a circle of parchment paper with a small hole works well) and simmer over medium-low heat for 15 minutes.
- Add the remaining tablespoon of soy sauce and simmer for 5 to 8 more minutes, until the potatoes are tender and most of the liquid has been absorbed. Gently shake the pot rather than stirring, so the potatoes do not break up.
- Turn off the heat and let the stew rest for 10 minutes. Garnish with snow peas and serve with rice.
Tips
- Use a waxy or all-purpose potato, which holds its shape. Floury potatoes such as russets break down, though they still taste good.
- Pork works in place of beef and is common in eastern Japan. If you cannot find shirataki, leave them out or add a handful of sliced mushrooms.
Questions and answers
Can I make nikujaga ahead?
Yes, it improves overnight as the potatoes absorb the sauce. Keep it in the fridge for up to 3 days and reheat gently with a splash of water.
What is a drop lid?
A lid that sits directly on the food, called otoshibuta in Japanese. It keeps the ingredients submerged in the small amount of liquid and lets them cook evenly. Parchment paper cut to fit works just as well.
Can I freeze nikujaga?
Potatoes turn grainy in the freezer, so it is better kept in the fridge. If you want to freeze it, take the potatoes out first and cook fresh ones when you reheat.
How long does it take to make Nikujaga (Japanese Beef and Potato Stew)?
About 50 min in total: 20 min of preparation and 30 min of cooking.
How many calories are in Nikujaga (Japanese Beef and Potato Stew)?
About 380 kcal per serving, with 20 g of protein, 42 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 20 g |
| Carbohydrates | 42 g |
| Fat | 14 g |
| Fiber | 5 g |
| Sugar | 13 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
