📝 About This Recipe
Nikujaga is the ultimate Japanese comfort food, a savory-sweet masterpiece that translates literally to 'meat and potatoes.' Originating in the late 19th century as a Japanese take on British naval stews, it has evolved into a beloved 'ofukuro no aji' (mother’s taste) classic found in homes across the archipelago. This version features paper-thin ribbons of beef and creamy potatoes simmered in a dashi-based master stock, resulting in a dish that is deeply nourishing and aromatically complex.
🥗 Ingredients
The Proteins and Vegetables
- 1/2 pound Thinly sliced beef (ribeye or chuck) (cut into 2-inch bite-sized pieces)
- 1 pound Yukon Gold or Mayaqueen potatoes (peeled and cut into large 2-inch chunks)
- 1 large Yellow onion (cut into 1/2-inch thick wedges)
- 1 medium Carrot (cut into 'rangiri' (rolling wedges))
- 7 ounces Shirataki noodles (drained, rinsed, and cut into shorter lengths)
- 8-10 pieces Snow peas (blanched for garnish)
The Braising Liquid (Master Stock)
- 1.5 cups Dashi stock (homemade or high-quality instant)
- 4 tablespoons Japanese Soy Sauce (use Kikkoman or Yamasa for authenticity)
- 3 tablespoons Mirin (sweet rice wine)
- 3 tablespoons Sake (dry Japanese rice wine)
- 2 tablespoons Granulated sugar (adjust to taste for sweetness)
- 1 tablespoon Neutral oil (such as grapeseed or vegetable oil)
👨🍳 Instructions
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1
Prepare the shirataki noodles by boiling them in water for 2 minutes to remove their earthy odor. Drain and set aside.
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2
Peel the potatoes and cut them into large chunks. To prevent them from breaking during the simmer, 'bevel' the sharp edges of each potato piece with a vegetable peeler (a technique called 'mentori').
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3
Heat the neutral oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
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4
Add the beef slices to the pot. Sauté just until the pink color begins to disappear, then remove the beef and set aside to prevent overcooking.
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5
In the same pot, add the onions and carrots. Stir-fry for 2-3 minutes until the onions are slightly translucent and coated in the beef fat.
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6
Add the potato chunks to the pot and stir to coat them with oil. This helps the potatoes hold their shape during the braising process.
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7
Pour in the dashi stock, sake, and sugar. Bring the liquid to a boil, then use a spoon to skim off any gray foam or impurities that rise to the surface.
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8
Add the shirataki noodles and the mirin. Place an 'otoshibuta' (a drop-lid) or a piece of crumpled parchment paper directly on top of the ingredients to ensure even heat distribution.
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9
Reduce the heat to medium-low and simmer for about 10 minutes.
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10
Add the soy sauce and the partially cooked beef back into the pot. Replace the drop-lid and continue to simmer for another 10-15 minutes.
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11
Check the potatoes with a skewer; they should be tender but not falling apart. The liquid should be reduced by about half.
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12
Remove the pot from the heat. Let the stew sit, covered, for at least 15 minutes. This 'resting' phase is crucial as the vegetables absorb the flavors of the sauce as they cool slightly.
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13
Just before serving, reheat gently and toss in the blanched snow peas for a pop of bright green color.
💡 Chef's Tips
Use 'Mentori' (rounding the edges of potatoes) to prevent the starch from clouding the broth and the potatoes from crumbling. If you cannot find shirataki noodles, you can omit them, but they add a wonderful texture and absorb the sauce beautifully. Always add the soy sauce in the second half of cooking; adding it too early can toughen the beef and prevent the potatoes from softening correctly. For the best flavor, make this dish a few hours ahead or even the day before; Japanese stews are always better the next day. Try to use high-quality dashi (kombu and bonito flakes) rather than just water for a rich, umami-packed foundation.
🍽️ Serving Suggestions
Serve in deep ceramic bowls with a side of fluffy steamed short-grain white rice. Pair with a simple Miso Soup and a side of Japanese pickles (Tsukemono) for a complete 'Ichiju Sansai' meal. A chilled glass of dry Sake or a light Japanese lager cuts through the sweetness of the braise perfectly. Top with a sprinkle of Shichimi Togarashi (seven-spice powder) if you prefer a hint of heat. Serve alongside a light Spinach Ohitashi (blanched spinach with dashi) to balance the hearty stew.