Data laws are changing from 25 May 2018. We have updated our Privacy Policy to reflect these changes and be clear on how we use your data. We would love for you to carry on checking out our website if you're happy with this, or you can find out more about our Privacy Policy and Terms & Conditions.
Nikujaga Meat and Potato Stew

Nikujaga Meat and Potato Stew

  • Recipe parson20160119 26781 hqf99x Serves 4
Rated by 44 people
Star recipeStar recipeStar recipeStar recipeStar00
Click to rate this recipe:

Enjoy a Japanese hearty winter warmer with this nikujaga meat and potato stew. Nikujaga is made from thinly sliced beef stewed with potato and onions in a slightly sweet soy based sauce, normally served with a side of steamed white rice. Easy to make and delightfully filling, this nikujaga is perfect for enjoying as a main home-cooked meal.

Ingredients

• 150g sukiyaki beef
• 450g potato
• 1 onion
• 150g carrots
• 480ml water
• 2 tbsp cooking sake
• 1 tsp dashi stock
• 1 tbsp sugar
• 1 tbsp mirin
• 2 tbsp soy sauce
• vegetable oil
• 4 servings Japanese rice

How To Prepare

  1. Start by cutting up the meat and onion into thin slices. Peel the carrots and potatoes and then chop into bite-size pieces.

  2. Warm some vegetable oil in a frying pan, then add the onions cook over a medium heat for a few moments before adding the meat and letting it cook. After that, add in the potatoes and carrots.

  3. Next, add the water, the cooking sake and the dashi stock. Bring to the boil, skim off any scum that forms, then cover and cook over a low heat for 10 minutes, simmering.

  4. Add the sugar and the mirin and cook for a further 5 minutes.

  5. Next, add the soy sauce and simmer for a further 5 minutes without the lid.

  6. Continue to simmer until the liquid is reduced, then your nikujaga is ready to enjoy. 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. Shirataki konnyaku noodles or abura age fried tofu are also make delicious additions.

Ingredients20160119 26781 1qjvetq

BUY INGREDIENTS

ADD ALL