📝 About This Recipe
Nikujaga is the quintessential Japanese 'soul food,' a heart-warming simmered dish that traces its roots back to the late 19th-century Japanese Navy. This elegant braise features paper-thin slices of tender beef, creamy potatoes, and sweet onions bathed in a savory-sweet umami broth of dashi, soy sauce, and mirin. It is a masterclass in balance, offering a delicate yet deeply satisfying flavor profile that represents the very essence of 'Ofukuro no Aji'—the taste of mother's home cooking.
🥗 Ingredients
Main Ingredients
- 1/2 pound Beef ribeye or chuck (very thinly sliced; Japanese 'shabu-shabu' style is ideal)
- 1 pound Yukon Gold potatoes (peeled and cut into 2-inch chunks)
- 1 large Yellow onion (cut into 1/2-inch thick wedges)
- 1 medium Carrot (peeled and cut into bite-sized 'rangiri' (rolling) chunks)
- 7 ounces Shirataki noodles (drained, rinsed, and cut into manageable lengths)
- 8-10 pieces Snow peas (strings removed, blanched for garnish)
- 1 tablespoon Vegetable oil (for sautéing)
Simmering Liquid
- 1.5 cups Dashi stock (kombu and bonito based preferred)
- 3 tablespoons Sake (dry Japanese rice wine)
- 2 tablespoons Sugar (granulated)
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 4 tablespoons Soy sauce (high-quality Japanese dark soy sauce)
👨🍳 Instructions
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1
Prepare the shirataki noodles by boiling them in water for 2 minutes to remove their earthy smell. Drain well and set aside.
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2
Cut the potatoes into large chunks and soak them in cold water for 5 minutes to remove excess starch; this prevents the sauce from becoming cloudy.
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3
Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
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4
Add the thinly sliced beef and cook just until it begins to brown. Do not overcook as the beef will continue to simmer later.
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5
Add the onion wedges and carrots to the pot. Sauté for 2-3 minutes until the onions begin to turn translucent and are coated in the beef fat.
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6
Drain the potatoes and add them to the pot along with the prepared shirataki noodles. Stir well to combine all ingredients.
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7
Pour in the dashi stock and sake. Bring the mixture to a boil.
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8
Once boiling, use a fine-mesh skimmer or spoon to remove any grey foam or impurities that rise to the surface for a clean flavor.
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9
Add the sugar and mirin first. Stir gently. Simmer for about 4-5 minutes to allow the sweetness to penetrate the vegetables.
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10
Add the soy sauce. Place a 'drop lid' (Otoshibuta) or a piece of crumpled parchment paper directly on top of the ingredients. This ensures even heat distribution with minimal liquid.
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11
Reduce heat to low-medium and simmer for 15-20 minutes, or until the potatoes are fork-tender and the liquid has reduced by about half.
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12
Remove the lid and increase heat slightly for 2 minutes to glaze the ingredients, being careful not to break the potatoes.
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13
Turn off the heat and let the dish sit for at least 10 minutes. This 'resting' phase is crucial as the flavors are absorbed back into the ingredients as they cool slightly.
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14
Garnish with the blanched snow peas for a pop of bright green color before serving.
💡 Chef's Tips
Always add sugar before soy sauce; sugar molecules are larger and take longer to penetrate the ingredients, while salt/soy sauce can 'lock' the surface if added too early. If you cannot find shirataki noodles, you can omit them, but they provide a wonderful texture and absorb the broth beautifully. For the best flavor, make this dish a few hours in advance or even the day before; Nikujaga is famously better the next day. Be careful not to over-stir once the potatoes are soft, otherwise they will crumble and make the sauce muddy. Use Yukon Gold or yellow potatoes for a creamy texture that holds its shape better than starchy Russets.
🍽️ Serving Suggestions
Serve in deep ceramic bowls with plenty of the reduced braising liquid. Pair with a bowl of steaming hot Japanese short-grain white rice. Serve alongside a simple miso soup and a side of pickled cucumbers (Sunomono) to balance the richness. A chilled glass of dry Sake or a light Japanese lager complements the sweet-savory profile perfectly. For a spicy kick, sprinkle a little Shichimi Togarashi (seven-spice powder) over the top just before eating.