This is a quick and easy recipe for Nikujaga, a traditional Japanese dish made with beef, carrots, onions and potatoes, stewed in a mix of soy sauce, a dash of sugar, mirin and sake.
Nikujaga is a very traditional Japanese beef stew with sweet and salty flavors. It’s usually made without carrots but this recipe includes some, to make it a little healthier.
Print
Nikujaga – Japanese beef stew
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Main
- Method: Boiling
- Cuisine: Japanese
Description
Nikujaga is a traditional Japanese dish made with beef, carrots, onions and potatoes, stewed in a mix of soy sauce, a dash of sugar, mirin and sake.
Ingredients
Units
Scale
- 1 large onion, finely chopped
- 2 medium potatoes, peeled and roughly chopped
- 2 medium carrots, chopped
- 1/2 pound beef, finely sliced
- 2 tablespoons sake
- 2 tablespoons vegetable oil
- 2 1/2 cups dashi stock
- 1/3 cup soy sauce
- 2 tablespoons granulated sugar
- 2 tablespoons mirin
Instructions
- In a large pot over high heat, add oil and onions. Cook until onions are translucent (about 5 minutes).
- Add beef and cook for 5 minutes or until cooked through. Add potatoes and carrots and cook for another 3 minutes. Add sake, dashi stock, soy sauce, sugar and mirin, and cook for 20-30 minutes, or until vegetables are tender). Serve with a side of Japanese rice
- Serve with a side of Japanese rice
Notes
You can adjust the flavor by adding a little more sugar or soy sauce depending on your preference (if you like sweeter or saltier).
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 17.3g
- Sodium: 887mg
- Fat: 11.7g
- Saturated Fat: 7.3g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 41.1g
- Fiber: 4.1g
- Protein: 20g
- Cholesterol: 38.5mg
Recipe Card powered by
