I absolutely love this nikujaga recipe because it’s a comforting fusion of savory and sweet flavors that reminds me of home-cooked meals from my childhood. Plus, it’s super easy to make and the perfect dish to share with friends over a cozy dinner night in!
Nikujaga is a simple Japanese comfort food made with thinly sliced beef, potatoes, and onions. My recipe, which I have been perfecting over the years, starts with marinating the beef in soy sauce.
When the beef is tender from the marinating, I add it to the pot with the other ingredients and simmer it all together. The dashi is an essential part of the dish, and I think the best way to make it is to use konbu and bonito flakes, just as my mother and grandmother did.
Ingredients
Cow flesh: Protein-rich, adds the savory umami taste.
Source of carbohydrates, provides hearty texture: Potatoes.
Onion: Contributes sweetness, amplifies fundamental flavor.
Carrots: Provide natural sweetness and beta-carotene.
Broth made from kombu and bonito flakes (dashi): Fundamental umami flavor.
Absolutely required for complexity.
Soy sauce: Salty; intensifies savory flavors.
Sugar: Provides sweetness; balances umami and salty flavors.
Mirin: Sweet rice wine; adds depth and shine.
Sake: Provides delicate alcoholic flavor, amplifies taste.
Oil from vegetables: Assists in the frying process and adds flavor and richness.
Ingredient Quantities
- 1 lb (450g) beef, thinly sliced
- 4 medium potatoes
- 1 large onion
- 1 large carrot
- 1 1/2 cups dashi broth
- 4 tablespoons soy sauce
- 3 tablespoons sugar
- 2 tablespoons mirin
- 1 tablespoon sake
- 2 teaspoons vegetable oil
- Chopped green onions or snow peas for garnish (optional)
Instructions
1. Remove the skins from the potatoes, and cut them into large pieces that are suitable for biting. The onion should be sliced in a way that results in thin pieces, while the carrot needs to be cut into round or half-moon shapes.
2. In a large pot, add the vegetable oil and heat it over medium heat. Add the sliced onions and sauté them until they are translucent.
3. Raise the heat to high and place the pot tenderly sliced beef into. Heat until the color of the beef is no longer red but mostly brown.
4. Insert the potatoes and carrots into the pot, and mix well until they combine with the beef and onions.
5. Add the dashi stock, soy sauce, sugar, mirin, and sake. Mix the components together gently.
6. Over high heat, bring the mixture to a boil. After it has boiled, reduce the heat to low and cover the pot with the lid.
7. For approximately 20-25 minutes, allow a gentle bubbling to occur. This is the stage when the liquid is starting to take on the appearance of a soup rather than a simple broth. The potatoes and carrots should become tender during this part and require the same occasional stirring and surface skimming as the previous 10 minutes.
8. Sample the broth and amend the seasoning as you see fit, adding additional soy sauce or sugar to suit your taste.
9. When the flavors have melded together and the vegetables are tender, take the pot off the burner.
10. Nikujaga can be served hot, garnished with—if you desire, for added color and flavor—chopped green onions or steamed snow peas.
Equipment Needed
1. Vegetable peeler
2. Cutting board
3. Chef’s knife
4. Large pot with lid
5. Wooden spoon or spatula
6. Measuring cups
7. Measuring spoons
8. Tasting spoon (for sampling broth)
FAQ
- What type of beef should I use?– Use very thinly sliced beef, such as ribeye or chuck, found mostly in Asian grocery stores.
- Can I substitute the dashi broth?If dashi isn’t available, use chicken or vegetable broth, but be aware that no matter how you swing it, the flavor will be different.
- Is there a substitute for mirin?– Certainly, you can substitute sweet rice wine or a combination of sake and sugar.
- What’s the best potato variety for nikujaga?– Use starchy spuds like the Russets that will hold up during cooking.
- Can I make this dish vegetarian?– Yes, swap the beef for firm tofu and use vegetable broth instead of dashi for a vegetarian version.
- How do I prevent the potatoes from falling apart?– Avoid cutting the potatoes into small pieces, and don’t stir too much, and you’ll have potatoes that are actually potent.
- How should I serve nikujaga?Serve nikujaga piping hot. It can be garnished for extra color and flavor with:
– chopped green onions
– snow peas
Substitutions and Variations
Pork or chicken can be used in place of beef, sliced thinly.
To make dashi broth, use either chicken or beef broth.
For tamari, a gluten-free option for soy sauce, or coconut aminos, a soy-free substitute, use the following amounts:
A mixture of rice vinegar and a little sugar serves as an adequate substitute for mirin.
To substitute for sake, use either dry sherry or white wine.
Pro Tips
1. Marinate the Beef: Before cooking, marinate the thinly sliced beef in a bit of soy sauce and sake for about 15-20 minutes. This will enhance the flavor and tenderize the meat.
2. Parboil the Potatoes: To ensure your potatoes cook evenly and absorb the flavors without getting mushy, consider parboiling them for a few minutes before adding them to the pot.
3. Use a Drop Lid: When simmering, use a drop lid (otoshibuta) if you have one. This will help the ingredients cook evenly, infuse flavors, and prevent the beef and vegetables from breaking apart.
4. Caramelize the Onions: Take an extra minute or two to caramelize the onions before adding the beef. This step will add a deep sweetness and complexity to the dish.
5. Rest Before Serving: Allow the dish to rest for 15-20 minutes after cooking before serving. This resting period lets the flavors meld together even further, enhancing the overall taste of the dish.
Nikujaga Recipe
My favorite Nikujaga Recipe
Equipment Needed:
1. Vegetable peeler
2. Cutting board
3. Chef’s knife
4. Large pot with lid
5. Wooden spoon or spatula
6. Measuring cups
7. Measuring spoons
8. Tasting spoon (for sampling broth)
Ingredients:
- 1 lb (450g) beef, thinly sliced
- 4 medium potatoes
- 1 large onion
- 1 large carrot
- 1 1/2 cups dashi broth
- 4 tablespoons soy sauce
- 3 tablespoons sugar
- 2 tablespoons mirin
- 1 tablespoon sake
- 2 teaspoons vegetable oil
- Chopped green onions or snow peas for garnish (optional)
Instructions:
1. Remove the skins from the potatoes, and cut them into large pieces that are suitable for biting. The onion should be sliced in a way that results in thin pieces, while the carrot needs to be cut into round or half-moon shapes.
2. In a large pot, add the vegetable oil and heat it over medium heat. Add the sliced onions and sauté them until they are translucent.
3. Raise the heat to high and place the pot tenderly sliced beef into. Heat until the color of the beef is no longer red but mostly brown.
4. Insert the potatoes and carrots into the pot, and mix well until they combine with the beef and onions.
5. Add the dashi stock, soy sauce, sugar, mirin, and sake. Mix the components together gently.
6. Over high heat, bring the mixture to a boil. After it has boiled, reduce the heat to low and cover the pot with the lid.
7. For approximately 20-25 minutes, allow a gentle bubbling to occur. This is the stage when the liquid is starting to take on the appearance of a soup rather than a simple broth. The potatoes and carrots should become tender during this part and require the same occasional stirring and surface skimming as the previous 10 minutes.
8. Sample the broth and amend the seasoning as you see fit, adding additional soy sauce or sugar to suit your taste.
9. When the flavors have melded together and the vegetables are tender, take the pot off the burner.
10. Nikujaga can be served hot, garnished with—if you desire, for added color and flavor—chopped green onions or steamed snow peas.
