Nikujaga

Nikujaga is Japan's homestyle comfort stew: thinly sliced beef and potatoes simmered gently in a sweet and savoury soy-based broth. It is the kind of dish Japanese home cooks make on a quiet evening, filling the kitchen with a warm, inviting aroma. Serve it with steamed rice for a complete, satisfying meal.

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Servings

4 servings

Calories

420

Ingredients

• 300 g thinly sliced beef
• 4 medium potatoes, peeled and cut into chunks
• 1 large onion, sliced
• 1 carrot, cut into chunks
• 2 tablespoons vegetable oil
• 400 ml dashi stock
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tablespoons sake
• 2 tablespoons sugar
• 2 spring onions, sliced, to serve

Instructions

1. Heat the oil in a large pot over medium-high heat and cook the beef for 2 minutes until just browned.
2. Add the onion and cook for 2 minutes until softened, then add the potatoes and carrot.
3. Pour in the dashi, soy sauce, mirin, sake and sugar, and bring to a gentle boil.
4. Skim off any foam from the surface, then reduce the heat to low.
5. Cover and simmer for 25 minutes until the potatoes are tender and the broth has reduced slightly.
6. Taste and adjust the seasoning, adding a little more soy sauce or sugar if needed.
7. Serve hot in bowls, spooning over plenty of broth and topping with spring onions.

Pro tips

• Cut the potatoes into large chunks so they hold their shape during simmering.
• Skimming the foam keeps the broth clear and clean-tasting.
• Nikujaga tastes even better the next day, once the flavours have soaked into the potatoes.
• Thinly sliced beef cooks quickly; add it first and do not overcook it.

Frequently asked questions