A bowl of nikujaga with beef, potato and carrot

Principiante

Nikujaga (Meat & Potato Stew)

Name: Nikujaga (Meat & Potato Stew)
Total time: 45 min
Yield: 4
Cuisine: Japanese
Ingredients: 300 g Thinly sliced beef (or pork); 4 medium Potatoes, peeled and quartered; 1 large Onion, cut into wedges; 1 Carrot, roll-cut; 1 pack Shirataki noodles (optional); 480 ml Dashi stock; 3 tbsp Soy sauce; 2 tbsp each Mirin and sake; 1.5 tbsp Sugar; to garnish Snow peas or green beans

Thin beef, potatoes and onion simmered soft in a sweet soy-dashi broth — the tender comfort dish every Japanese home cook makes their own.

Fuente

Receta de Japanese home kitchens · 🏠 Cocina casera

Japanese home-style / 日本の家庭料理 — A cornerstone of home cooking, nikujaga is popularly traced to the Meiji-era Imperial Navy: officers wanted a Japanese take on the British beef stew they had eaten abroad, and the port cities of Maizuru and Kure both claim its birth. Today it is a byword for warm, everyday cooking.

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⏱ 45 min🍽 4 porciones🔥 380 kcal🇯🇵 Japón

Sin lácteos

Pasos

Heat a little oil in a wide pot and sauté the beef just until it loses its raw colour.
Add the onion, potatoes and carrot and turn them in the fat for a minute.
Pour in the dashi with the sake, mirin, sugar and soy, and bring to a gentle boil.
Lay a drop-lid (otoshibuta) on the surface and simmer over medium-low until the potatoes are fork-tender, about 20 minutes.
💡 The drop-lid keeps the pieces submerged so they colour evenly without falling apart.
Add the shirataki, raise the heat and reduce the broth by half so the flavour concentrates.
Turn off the heat and let it rest 10 minutes — nikujaga tastes fullest as it cools and reabsorbs the broth. Scatter blanched snow peas over the top.

💡 Consejos

Rest the pot after cooking; the flavour deepens noticeably as it cools.
Waxy potatoes hold their shape; floury ones melt into a thicker broth — both are traditional.
Kanto homes lean on beef, western Japan often uses pork — use whichever you keep on hand.