Nikujaga Meat and Potato Stew
Print

Nikujaga is a classic mix of meat and potato with a Japanese flavour, a perfect dish for a cold evening to warm you up!
This dish is made from thinly sliced beef stewed with potato and onions in a slightly sweet soy based sauce and is a great example of Japanese home-cooked food that mum might make.
Check our recipe to see how you can make this tasty dish easily at home.

1 person 10 minutes 30 minutes spend

Ingredients

• Beef
• Potato
• Onion
• Carrots
• Dashi Stock
• Soy Sauce
• Mirin
• Cooking Sake
• Sugar

How to prepare

Start by cutting up the meat and onion into thin slices. Peel the carrots and potatoes and then chop into bite-size pieces.
Fry the onions in a pan for a few moments before adding the meat and letting it cook. After that, add in the potatoes and carrots.
Next, add a few cups of dashi stock until the ingredients are covered. After this, add approximately 2 tablespoons each of mirin, cooking sake, soy sauce and sugar.

Now cover the pan with a lid and allow it all to siimer for about 20 minutes or until the potatoes are soft and most of the liquid has evaporated.
Serve with freshly boiled white rice.

Tips and information

• It doesn’t have to beef, you can also use pork for this recipe and it will still taste great.
• Try adding some sliced spring onions before serving for more flavour.