π About This Recipe
Often called the 'mother's cooking' of Japan, Nikujaga is a heartwarming masterpiece of tender beef, creamy potatoes, and sweet onions simmered in a savory dashi-based broth. This iconic one-pot meal perfectly balances the saltiness of soy sauce with the delicate sweetness of mirin, creating a comforting glaze that coats every ingredient. It is the quintessential Japanese comfort food, offering a glimpse into the domestic culinary traditions that define home cooking in Japan.
π₯ Ingredients
Main Ingredients
- 3/4 lb Beef chuck or ribeye (very thinly sliced, sukiyaki-style)
- 1.5 lbs Yukon Gold or Russet potatoes (peeled and cut into 2-inch chunks)
- 1 large Yellow onion (cut into thick wedges)
- 1 medium Carrots (cut into bite-sized rolling pieces (rangiri))
- 7 oz Shirataki noodles (drained, rinsed, and cut into shorter lengths)
- 8-10 pieces Snow peas (blanched for garnish)
- 1 tablespoon Neutral oil (vegetable or canola oil)
Simmering Liquid
- 2 cups Dashi stock (kombu and bonito based)
- 3 tablespoons Sake (Japanese rice wine)
- 2 tablespoons Sugar (granulated)
- 2 tablespoons Mirin (sweet rice wine)
- 4 tablespoons Soy sauce (Japanese dark soy sauce)
π¨βπ³ Instructions
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1
Prepare the potatoes by peeling and cutting them into large, uniform chunks. Soak them in cold water for 5 minutes to remove excess starch, then drain well.
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2
Prepare the shirataki noodles by boiling them in plain water for 2 minutes to remove their earthy scent. Drain and cut them into manageable 4-inch lengths.
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3
Heat the neutral oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
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4
Add the sliced beef to the pot. Cook just until the meat starts to brown, breaking up any large clumps with your spatula.
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5
Add the onion wedges and carrot pieces. SautΓ© for 3-4 minutes until the onions begin to turn translucent and the edges of the potatoes are slightly softened.
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6
Add the drained potatoes and shirataki noodles to the pot, stirring gently to coat them with the rendered beef fat.
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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 cleaner flavor.
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9
Add the sugar and mirin. Cover the pot with an 'θ½γ¨γθ' (Otoshibuta/drop lid) or a piece of parchment paper cut to fit inside the pot. This ensures the liquid circulates evenly.
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10
Simmer on medium-low heat for 10 minutes.
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11
Pour in the soy sauce. Replace the drop lid and continue to simmer for another 15-20 minutes, or until the potatoes are fork-tender and the liquid has reduced by half.
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12
Remove the lid and turn the heat up slightly for the last 2 minutes to glaze the ingredients, basting the potatoes with the remaining syrup-like sauce.
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13
Turn off the heat. Let the stew sit for at least 10 minutes; this 'resting' period allows the flavors to penetrate deep into the center of the potatoes.
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14
Garnish with blanched snow peas for a pop of color and serve warm.
π‘ Chef's Tips
Beveled edges: Gently shave the sharp edges of your potato chunks with a peeler (mentori) to prevent them from breaking apart during simmering. Quality Beef: Use highly marbled, paper-thin beef for the most authentic melt-in-your-mouth texture. Resting is Key: Like many stews, Nikujaga tastes even better the next day after the potatoes have fully absorbed the sweet-savory broth. Don't Overstir: Once the potatoes are soft, avoid stirring vigorously or you will end up with a cloudy, mushy sauce. Shirataki Placement: Keep the shirataki noodles away from the beef initially, as the calcium in the noodles can sometimes toughen the meat.
π½οΈ Serving Suggestions
Serve with a bowl of steaming hot Japanese short-grain white rice. Pair with a side of chilled silken tofu (Hiyayakko) topped with ginger and scallions. Accompany with a simple Miso soup to complete a traditional 'Ichiju Sansai' meal. A glass of chilled dry Sake or a light Japanese lager cuts through the sweetness of the stew perfectly. Include a small dish of pickled cucumber (Sunomono) to provide a refreshing acidic contrast.