Save Japanese Nikujaga is a comforting home-style dish featuring tender beef, waxy potatoes, and onions braised in a sweet-savory soy-based sauce. This classic meal is simmered until the sauce is glossy and rich, making it perfect for a cozy, heart-warming dinner.
Save This traditional recipe is a staple in Japanese households, often referred to as 'ofukuro no aji' or mother's cooking. The combination of dashi, soy sauce, and mirin creates a deep umami flavor that perfectly complements the soft, starchy potatoes.
Ingredients
- 300 g thinly sliced beef (such as chuck or ribeye)
- 600 g waxy potatoes, peeled and cut into large chunks
- 2 medium onions, sliced
- 1 large carrot, peeled and sliced into thick rounds
- 100 g shirataki noodles (optional, rinsed and drained)
- 100 g snow peas or green beans, trimmed (optional)
- 400 ml dashi stock (or water with 1 tsp instant dashi powder)
- 4 tbsp soy sauce
- 3 tbsp mirin
- 2 tbsp sake
- 2 tbsp sugar
- 1 tbsp neutral oil (e.g., canola or vegetable oil)
Instructions
- Step 1
- Heat the oil in a large saucepan or deep skillet over medium heat.
- Step 2
- Add the sliced onions and sauté for 2-3 minutes until just softened.
- Step 3
- Add the beef and cook until lightly browned, stirring often.
- Step 4
- Add the potatoes and carrots, mixing to combine.
- Step 5
- Pour in the dashi stock, then add soy sauce, mirin, sake, and sugar. Stir well.
- Step 6
- Bring to a gentle boil. Skim off any foam or impurities that rise to the surface.
- Step 7
- Reduce heat to low, cover with a lid slightly ajar, and simmer for 20-25 minutes until the potatoes are tender and the flavors have melded.
- Step 8
- If using shirataki noodles, add them about 10 minutes before the end of cooking.
- Step 9
- For a glossy finish, remove the lid for the final 5 minutes and let the sauce reduce slightly.
- Step 10
- Add snow peas or green beans in the last 2-3 minutes so they stay bright and crisp.
- Step 11
- Serve hot with steamed white rice.
Zusatztipps für die Zubereitung
To ensure a clear and clean sauce, be sure to skim off any foam that rises during the boiling stage. You can also adjust the sweetness of the dish by varying the amount of sugar and mirin to suit your taste.
Varianten und Anpassungen
Thinly sliced pork can be used as a substitute for beef. For a vegetarian version, replace the meat with firm tofu and use vegetable broth instead of dashi. For a gluten-free option, use tamari or certified gluten-free soy sauce.
Serviervorschläge
Nikujaga is traditionally served hot alongside a bowl of steamed white rice. It pairs beautifully with a chilled sake or a warm cup of green tea for a complete Japanese dining experience.
Save With its rich flavors and simple preparation, this Nikujaga recipe is sure to become a favorite in your home. Enjoy the harmony of sweet and savory in every bite.
Cooking Guide
- → What is traditional Nikujaga made with?
Traditional Nikujaga consists of thinly sliced beef, waxy potatoes, onions, and carrots simmered in a soy-based sauce flavored with mirin, sake, and sugar.
- → Can I substitute pork for beef in Nikujaga?
Yes, thinly sliced pork works well as a substitute, offering a different but delicious flavor profile.
- → What is the purpose of simmering with the lid slightly ajar?
Simmering with the lid ajar helps the sauce reduce slightly and intensifies the flavors while gently cooking the ingredients.
- → Are shirataki noodles necessary in this dish?
No, shirataki noodles are optional and add a unique texture but can be omitted without altering the core dish.
- → How do I adjust the sweetness of the sauce?
Adjust the balance of sugar and mirin to your taste to achieve the desired sweetness in the sauce.
- → What side dishes pair well with Nikujaga?
Steamed white rice is classic, and chilled sake or green tea complements the flavors nicely.