NIKUJAGA Japanese Meat & Potato Stew

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Nikujaga is a classic Japanese homecooked dish made with tender, thinly sliced meat and chunky vegetables simmered in a delicious Japanese style broth. This dish is so warming and has a real homely taste.

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Nikujaga (Meat & Potato Stew)

Yield

2-3 servings

Type

One pot

Time

55 minutes

Level

Beginner

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what you'll need:

» thinly sliced beef/pork » potatoes  » onion » carrot » konyaku noodles » snow peas

Nikujaga broth:

» dashi » light brown sugar » mirin » soy sauce » sake

Soak the potatoes

1

Peel the potatoes and cut them into quarters. Soak them in cold water to remove the excess starch.

Cut the onions & carrots

2

Cut the onion into medium wedges and the carrot into rough chunks.

Cut the meat

3

Cut the thinly sliced beef/pork into smaller bitesize pieces.

Seal the meat

4

Heat a pot on medium and add oil. Add the meat and fry until the surfaces are browned.

Add the onions

5

Add the sliced onion and stir fry for 1-2 minutes.

Add the carrot and potatoes

6

Add the carrots and potatoes and mix until evenly distributed around the pot.

Add the liquids

7

Pour in the dashi and bring to boil. Once boiling, add brown sugar, mirin and sake then turn down the heat to a simmer.

Use a drop lid

8

Place a drop lid (or aluminium foil) on the top making contact with the ingredients and simmer for 30 minutes.

add noodles and soy sauce

9

Boil the konnyaku noodles in a separate pot for 2-3 minutes. Add them to the pot with soy sauce and simmer with the drop lid for another 5 mins.

Blanch the snow peas

10

Remove the stringy part of the snow peas and blanch for 1 minute in boiling water.

rinse and cut snow peas

11

Rinse the snow peas with cold running water to cool them down and cut diagonally.

Finishing up

12

Add 2 more tsp of soy sauce and tilt the pan to move it around. Use a ladle to scoop up the broth and pour it over the exposed vegetables.

dish up

13

Dish up the finished nikujaga in serving bowls and sprinkle with snowpeas to garnish.

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Check out the full recipe along with secret tips and tricks to make the best nikujaga ever!

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