Beef Nikujaga
A classic Japanese comfort dish of tender beef and potatoes braised in a savory-sweet soy-based sauce. Warm, satisfying, and ready in under 40 minutes.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 32g
Ingredients
- 1 lb beef sirloin or ribeye, thinly sliced
- 1 lb potatoes
- 1 whole onion, medium
- 1 whole carrot
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 2 tablespoons mirin (sweet rice wine)
- 1.5 cups dashi stock or chicken broth
- 1 tablespoon neutral oil
Instructions
- 1
Cut the potatoes lengthwise in half, then cut each half lengthwise again to make quarters; place them in a bowl of cold water to prevent browning while you prep the other ingredients.
- 2
Cut the carrot on a diagonal by rolling it a quarter turn after each cut, creating oval slices about 1/4 inch thick—this helps them cook evenly and look more appealing.
- 3
Cut the onion lengthwise from root to tip into four wedges, keeping the root end intact so the layers hold together during cooking.
- 4
Heat 1 tablespoon of neutral oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers and slides quickly when you tilt the pot, about 90 seconds.
- 5
Add the beef slices in a single layer, breaking them apart gently with a wooden spoon, and cook without stirring for 2 minutes until the bottoms turn light brown.
- 6
Stir the beef for 1 minute more, breaking up any clumps, until no pink remains on the surface—the meat does not need to be fully cooked through yet.
- 7
Drain the potatoes, then add them to the pot along with the carrot wedges and onion pieces; stir gently for 30 seconds to coat everything in the meat fat.
- 8
Pour in 1.5 cups of dashi stock, then add 3 tablespoons of soy sauce, 2 tablespoons of sugar, and 2 tablespoons of mirin; stir until the sugar dissolves completely.
- 9
Increase the heat to high and bring the liquid to a boil—you'll see large bubbles breaking the surface—then immediately reduce the heat to medium-low.
- 10
Cover the pot with a lid and simmer gently for 15 minutes, stirring once halfway through, until the potatoes are fork-tender and the liquid has reduced by about half, turning glossy and darker in color.
- 11
Remove the lid and cook uncovered for 2 more minutes if there is still excess liquid, or skip this step if the sauce looks thick and coats the vegetables.
- 12
Spoon the nikujaga into bowls or onto rice, making sure each serving has beef, potatoes, carrots, and onions; pour the remaining sauce over the top.
Tools you’ll need
- large heavy-bottomed pot or Dutch oven with lid
- wooden spoon or spatula
- cutting board
- knife
- bowl for soaking potatoes
- measuring spoons
- measuring cup
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