Nikujaga - Japanese Beef and Potato Stew

Ingredients

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 4 medium potatoes, peeled and cut into chunks 4 medium potatoes, peeled and cut into chunks
• 2 onions, thinly sliced 2 onions, thinly sliced
• 2 carrots, sliced into rounds 2 carrots, sliced into rounds
• 100g (3.5 oz) green beans, trimmed and halved 100g (3.5 oz) green beans, trimmed and halved
• 100g (3.5 oz) mushrooms, sliced 100g (3.5 oz) mushrooms, sliced
• 4 cups (950ml) dashi broth 4 cups (950ml) dashi broth
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 tablespoon sugar 1 tablespoon sugar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Spring onions, for garnish (optional) Spring onions, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 28g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat. Add the beef slices and cook until browned.
2. 2.
   Add the onions and carrots to the pot and sauté until slightly softened.
3. 3.
   Pour in the dashi broth, soy sauce, mirin, and sugar. Stir well to combine.
4. 4.
   Add the potatoes, green beans, and mushrooms to the pot. Bring to a boil, then reduce heat to low and simmer for about 20 minutes or until the potatoes are tender.
5. 5.
   Skim off any impurities that rise to the surface during simmering.
6. 6.
   Serve the Nikujaga hot, garnished with spring onions if desired. Enjoy with steamed rice.

Treat your ingredients with care...

• Beef — For the best results, choose a tender cut of beef such as sirloin or ribeye and slice it thinly against the grain. This will ensure that the beef cooks quickly and remains tender.
• Dashi broth — If you can't find dashi broth, you can substitute it with a combination of water and a dashi powder or granules. Follow the package instructions for the correct ratio.
• Mirin — Mirin is a sweet rice wine commonly used in Japanese cooking. If you don't have mirin, you can substitute it with a mixture of equal parts of rice vinegar and sugar.

Tips & Tricks

• To enhance the umami flavor, you can add a small piece of kombu (dried kelp) to the broth while simmering. Remove it before serving.
• For a vegetarian version, you can replace the beef with tofu or seitan and use vegetable broth instead of dashi.
• Adjust the sweetness by adding more or less sugar according to your taste preference.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors tend to develop and intensify over time, making it even more delicious when reheated.
• Serve Nikujaga with a side of pickled vegetables to add a refreshing contrast to the rich flavors of the stew.

Serving advice

Nikujaga is traditionally served as a main dish alongside steamed rice. The stew pairs well with a simple side salad or a bowl of miso soup. Garnish with spring onions for added freshness and color.

Presentation advice

When serving Nikujaga, ladle the stew into individual bowls, making sure to distribute the beef, potatoes, and vegetables evenly. Garnish with a sprinkle of chopped spring onions for a pop of green. Serve with a bowl of steamed rice on the side for a complete and satisfying meal.