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Japanese nikujaga with thin beef, potatoes, onions, carrots, and snow peas in dashi broth.

Japanese Nikujaga

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Japanese home-style beef and potato stew simmered in a gently sweet soy and dashi broth.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 490
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Meat and Vegetables
  • 1 lb thinly sliced beef cut into short irregular ribbons
  • 1 1/2 lb waxy potatoes peeled and cut into large pieces
  • 2 medium yellow onions cut into wedges
  • 1 large carrot cut into thick pieces
  • 4 oz snow peas trimmed
  • 1 tbsp neutral oil
Seasoning Broth
  • 2 cups dashi
  • 1/4 cup Japanese soy sauce
  • 3 tbsp mirin
  • 2 tbsp sake
  • 2 tbsp granulated sugar

Equipment

  • Medium Dutch oven
  • Wooden drop lid or parchment circle
  • Chef's knife
  • Ladle

Method
 

Start the Stew:
  1. Heat the oil and cook the beef just until its color changes. Add potatoes, onions, and carrot and turn gently for 2 minutes.
  2. Add dashi, soy sauce, mirin, sake, and sugar. Bring to a simmer and skim any foam.
Simmer:
  1. Cover with a drop lid and simmer gently for 20 to 25 minutes, turning the vegetables once, until the potatoes are tender and the broth reduces.
  2. Add snow peas for the final 2 minutes. Remove from the heat and rest for 10 minutes so the seasoning settles.

Nutrition

Calories: 490kcalCarbohydrates: 48gProtein: 30gFat: 19gSaturated Fat: 6gCholesterol: 75mgSodium: 1050mgFiber: 6gSugar: 14g

Notes

  • Use very thin beef and stir gently so the meat stays in broad tender folds.
  • Nikujaga tastes even better after a short rest and keeps refrigerated for up to three days.