Name: Nikujaga (Meat and Potato Stew)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: ½ onion, thinly sliced; ½ lb beef or pork, thinly sliced; 1 large carrot, cut into 1-inch chunks; 2 large potatoes (Yukon preferred, but any works), cut into 2-inch chunks; 2¼ cups dashi; ⅓ cup mirin; ¼ cup soy sauce; 1 tbsp brown sugar; Shirataki noodles; 7-8 snow peas, blanched

Description

Nikujaga is a comforting Japanese one-dish meal of tender beef, potatoes, and vegetables simmered in a savory-sweet dashi broth until everything is soft, flavorful, and cozy.

Ingredients

Units Scale

1/2 onion, thinly sliced
1/2 lb beef or pork, thinly sliced
1 large carrot, cut into 1-inch chunks
2 large potatoes (Yukon preferred, but any works), cut into 2-inch chunks
2 1/4 cups dashi
1/3 cup mirin
1/4 cup soy sauce
1 tbsp brown sugar
Shirataki noodles
7-8 snow peas, blanched

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Instructions

In a large pot, sauté the onions in a little oil for about 2 minutes until they start to soften. Add the beef (or pork) and brown it lightly.
Note: Before cooking, it’s a good idea to let the potato chunks sit in cold water for a few minutes. This helps remove excess surface starch, which can prevent the potatoes from sticking together or turning gummy during cooking. It also helps the potatoes cook more evenly and retain their shape in the stew.
Add the carrots, potatoes, dashi, mirin, soy sauce, brown sugar. Place the shirataki noodles on top. Carefully mix everything together, being careful to avoid breaking the vegetables.
Cover the pot with a piece of tin foil cut to the size of the inner pot and poke a few holes in it.
Let everything simmer over medium heat for 10 minutes, until the potatoes and carrots are tender and the flavors meld. Top with the blanched snow peas for color and freshness. Serve warm and enjoy!

Prep Time: 10 minutes
Cook Time: 15 minutes

Nutrition

Serving Size: 4