Japanese Beef and Potatoes 肉じゃが
Nikujaga is a delicious Japanese potato and beef stew cooked in a savoury-sweet umami broth. This quick and easy meal is a staple of home cooking and a classic Japanese comfort food.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150 g thinly cut beef (*1)
- 5 small potatoes (or 350g)
- 1/2 medium carrot (or 90g)
- 1 small onion (or 130g)
- 10 green beans
- 250 ml Dashi stock (*2)
- 3 tbsp sake
- 3 tbsp mirin
- 3 tbsp sugar
- 4 tbsp soy sauce
- 100 g Konnyaku noodle
- 1/2 tbsp oil
Instructions
- 1
Peel the potato and cut into irregular sized chunks. Round the corners off and soak in a bowl of water. *3
- 2
Peel carrot and cut into 4 length wise, then slice it thinly.
- 3
Peel and cut onion in half then thinly and diagonally.
- 4
Trim both ends of green beans and cut into small pieces.
- 5
Bring water to boil in a pot and cook Konnyaku to remove the fishy smell for a couple minutes. Drain the water and set aside.
- 6
Heat oil in a pot over medium heat.
- 7
Add onion, carrot and potato to cook.
- 8
Once the onion, carrot and potato are coated with oil evenly and the edge of the potato become transparent, add the beef.
- 9
When the beef colour has turned light brown, add the dashi stock and bring to boil.
- 10
Remove all the scum from the top and put a sheet of aluminum foil, with a small hole cut in the middle, over the top. *4
- 11
Simmer for about 15 minutes to cook until the potato has become soft.
- 12
Add sake, mirin, sugar and soy sauce.
- 13
Add Konnyaku and green beans and simmer until the sauce reduces a little bit.
- 14
When the green beans colour has changed and cooked, turn the heat off and serve.