Nikujaga
A comforting Japanese beef and potato stew, simmered in a sweet-savory sauce and served over rice. This quick version gets dinner on the table in about 20 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 350
- Protein
- 20g
Ingredients
- ½ lb beef
- 2 medium potatoes
- 1 medium onion
- 1 medium carrot
- 3 tbsp soy sauce
- 2 tbsp sugar
Instructions
- 1
Thinly slice the 1 onion and 1 carrot. Peel and cut the 2 potatoes into 1-inch chunks. Cut the 0.5 lb beef into bite-sized pieces.
- 2
In a pot over medium heat, add the beef and cook until browned, about 3 minutes. Add the onion and carrot, cook until onion is translucent, about 3 minutes.
- 3
Add the potatoes, 3 tbsp soy sauce, 2 tbsp sugar, and 1.5 cups water. Bring to a boil, then reduce heat to low, cover, and simmer until potatoes are tender, about 15 minutes.
- 4
Uncover and simmer until sauce thickens slightly, about 5 minutes. Serve hot over steamed rice.
Tools you’ll need
- pot
- knife
- cutting board
- measuring cups
- measuring spoons
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