📝 About This Recipe
Nikujaga is the quintessential Japanese comfort food, a soulful 'Nimono' (simmered dish) that evokes the warmth of a home-cooked family meal. Thinly sliced beef, tender potatoes, and sweet onions are bathed in a delicate dashi-based broth, balancing savory soy notes with a gentle sweetness. This dish is celebrated for its 'Ofukuro no Aji'—the nostalgic taste of a mother's cooking—making it a beloved staple across Japan.
🥗 Ingredients
Main Ingredients
- 250 grams Beef (very thinly sliced ribeye or chuck (sukiyaki style))
- 3-4 medium Potatoes (Yukon Gold or Mayaqueen, peeled and cut into 2-inch chunks)
- 1 large Onion (sliced into 1/2-inch thick wedges)
- 1 medium Carrot (peeled and cut into bite-sized rolling wedges (Rangiri style))
- 200 grams Shirataki Noodles (drained, rinsed, and cut into manageable lengths)
- 8-10 pieces Snow Peas (blanched for garnish)
- 1 tablespoon Vegetable Oil (for sautéing)
Simmering Liquid
- 400 ml Dashi Stock (kombu and bonito based preferred)
- 3 tablespoons Sake (Japanese rice wine)
- 2 tablespoons Sugar (granulated or cane sugar)
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 4 tablespoons Soy Sauce (high quality Japanese dark soy sauce)
👨🍳 Instructions
-
1
Prepare the shirataki noodles by boiling them in water for 2 minutes to remove their earthy smell, then drain and cut into 4-inch lengths.
-
2
Peel the potatoes and cut into chunks. Soak them in cold water for 5 minutes to remove excess starch, then drain well to ensure they hold their shape.
-
3
Cut the beef into 2-inch wide bite-sized pieces. If the beef is frozen, ensure it is fully thawed for even browning.
-
4
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
-
5
Add the beef slices and cook until they are just browned. It is okay if they are slightly pink in the middle at this stage.
-
6
Add the onions, carrots, and potatoes to the pot. Stir-fry for 3-4 minutes until the onions are translucent and the potatoes are coated in the beef fat.
-
7
Add the shirataki noodles to the pot and stir to combine with the vegetables and meat.
-
8
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.
-
9
Add the mirin and half of the soy sauce (2 tablespoons). This initial seasoning allows the sweetness to penetrate the ingredients first.
-
10
Place an 'Otoshibuta' (dropped lid) or a piece of parchment paper directly on top of the ingredients. This ensures the heat and liquid circulate evenly without breaking the delicate potatoes.
-
11
Reduce heat to medium-low and simmer for about 15 minutes, or until the potatoes are tender when pierced with a skewer.
-
12
Remove the dropped lid and add the remaining 2 tablespoons of soy sauce. Simmer uncovered for another 5-8 minutes to reduce the liquid slightly and glaze the vegetables.
-
13
Turn off the heat and let the stew sit for at least 10-15 minutes. This 'resting' phase is crucial as the vegetables absorb the flavors as they cool.
-
14
Gently reheat if necessary, then serve in bowls, garnishing with the bright green blanched snow peas for a pop of color.
💡 Chef's Tips
Beveled edges: Use a peeler to slightly round the sharp edges of the potato chunks (mentori technique) to prevent them from breaking apart during simmering. Sequential Seasoning: Always add sugar before soy sauce; sugar molecules are larger and take longer to penetrate the cell walls of the vegetables. Resting is Key: Japanese stews always taste better after sitting for a while, as the 'flavor soak' happens during the cooling process. Noodle Placement: Keep the shirataki noodles slightly away from the beef if possible during the start of simmering, as the calcium in the noodles can sometimes toughen the meat. Potato Choice: Use waxy potatoes like Yukon Gold if you prefer them to stay whole, or starchy Russets if you like a thicker, starch-bound sauce.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming hot Japanese short-grain white rice. Pair with a simple Miso Soup with tofu and wakame to complete the traditional 'Teishoku' set. Complement the rich stew with a side of 'Tsukemono' (Japanese pickles) to provide a crunchy, acidic contrast. A glass of chilled dry Sake or a light Japanese lager cuts through the sweetness of the sauce beautifully. For a light side, serve a refreshing cucumber and wakame sunomono salad.