Traditional Japanese Nikujaga (Meat and Potato Stew) Recipe

Ingredients

  • 300g beef slices
  • 2 potatoes
  • 1 large carrot
  • 1 large onion
  • 150g green beans
  • 2 cups water
  • 2 tablespoons sugar
  • 4 tablespoons soy sauce
  • 3 tablespoons sake
  • 3 tablespoons mirin

Steps and instructions

  1. Cut the beef into bite-sized pieces.
  2. Peel and cut the potatoes into quarters.
  3. Peel and cut the carrot into bite-sized pieces.
  4. Peel and slice the onion into 1cm wide slices.
  5. Trim the ends of the green beans and cut into 3cm pieces.
  6. Heat a large pot over medium heat and add the beef, potatoes, carrot, and onion. Cook for 5 minutes or until the beef is browned.
  7. Add the water, sugar, soy sauce, sake, and mirin to the pot. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
  8. Add the green beans to the pot and cook for another 10 minutes, or until the vegetables are tender.
  9. Turn off the heat and let the nikujaga sit for at least 10 minutes before serving to allow the flavors to meld together.

Tools for making

  • Cutting board - Used for chopping and preparing the ingredients.
  • Knife - Essential for cutting the beef, vegetables, and other ingredients.
  • Pot - A large pot is needed to cook the nikujaga.
  • Spatula - Used for stirring and flipping the ingredients in the pot.
  • Measuring cups - Needed for accurate measurement of water, sugar, soy sauce, sake, and mirin.
  • Measuring spoons - Used to measure the precise amount of sugar, soy sauce, sake, and mirin.

Recipe variations

  • Replace beef with pork or chicken
  • Use sweet potatoes instead of regular potatoes
  • Add mushrooms for extra flavor
  • Include other vegetables such as bell peppers or spinach
  • Substitute soy sauce with tamari for a gluten-free version
  • Add ginger or garlic for additional taste
  • Make it spicy by adding chili flakes or chili powder
  • Try using vegetable broth instead of water for a vegetarian version
  • Experiment with different seasonings like curry powder or paprika
  • Include diced tomatoes or tomato paste for a tangy twist

Recipe overview

Nikujaga, a comforting Japanese stew, is a culinary delight featuring tender slices of beef, hearty potatoes, and other nutritious vegetables simmered to perfection in a flavorful blend of soy sauce, sake, and mirin. This classic dish is beloved for its robust flavors and homey, comfort-food appeal. It's easy to prepare, making it a perfect choice for a weeknight dinner, and the rich, savory taste will satisfy the whole family. Cook it slowly to let the flavors meld together and serve with a bowl of steamed rice for a complete meal. With this recipe, you will experience the true essence of homemade Japanese cuisine right in your kitchen.

Common questions

  1. Can I use a different type of meat?
    Yes, you can use other types of meat such as pork or chicken instead of beef.
  2. Can I substitute any of the vegetables?
    Certainly! You can modify the recipe by adding or substituting vegetables according to your preference. Some popular variations include using mushrooms, green peppers, or snow peas.
  3. Can I make this recipe vegetarian or vegan?
    Yes, you can make a vegetarian or vegan version of nikujaga by using plant-based meat substitutes or tofu instead of beef, and using vegetable broth or soy sauce instead of fish-based broth.
  4. Can I make nikujaga ahead of time?
    Absolutely! Nikujaga actually tastes even better when the flavors have had time to meld together. You can make it ahead of time and reheat it when you're ready to serve.
  5. Can I freeze nikujaga?
    Yes, nikujaga can be frozen. Allow it to cool completely, then store it in an airtight container or freezer bags. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving dishes and utensils

  • Large pot - For cooking the nikujaga.
  • Knife - To cut the beef, vegetables, and other ingredients.
  • Cutting board - To provide a stable surface for chopping and slicing.
  • Measuring cups - For accurately measuring water, soy sauce, sake, and mirin.
  • Wooden spoon - For stirring and mixing the ingredients.
  • Ladle - To serve the nikujaga into bowls or plates.
  • Tongs - Useful for handling the beef slices during cooking.
  • Pot lid - To cover the pot and simmer the ingredients.

Origin stories

Nikujaga, meaning "meat-potato," is a homely Japanese dish that has a charming anecdotal origin. Legend has it that it was created by the cooks of the Imperial Japanese Navy in the late 19th century, who were attempting to replicate a beef stew made for Admiral Togo Heihachiro when he was studying in England. He reportedly missed the comforting taste of the Western dish and requested his chefs to recreate it using available ingredients in Japan. Consequently, nikujaga was born, capturing the essence of the Western stew while firmly placing itself within the realm of traditional Japanese cuisine. Today, it is a beloved dish, often associated with the warmth of home and the nourishment of comfort food.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.