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Nikujaga

Name: Nikujaga
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: JP
Ingredients: 1 tbsp vegetable oil; 250 g thinly sliced beef, cut into 5 cm pieces; 1 onion, cut into wedges; 4 medium potatoes, peeled and quartered; 1 carrot, cut into chunks; 400 ml dashi stock; 3 tbsp soy sauce; 3 tbsp mirin; 2 tbsp sake; 2 tbsp sugar; 50 g shirataki or glass noodles (optional); 1 handful snow peas or green beans, blanched; 1 liter water, for soaking noodles and blanching snow peas

Photo : subarasikiai / Pixabay

15m

Prépa

30m

Cuisson

Portions

Facile

Difficulté

Ragoût japonais de bœuf émincé, pommes de terre et carottes mijotés dans un bouillon sucré au soja et dashi.

#japanese#beef#potatoes#simmered#home-cooking#comfort-food

Portions

4portions

Ingrédients

Nutrition

calories390

protein18g

carbs48g

fat13g

fiber5g

Par portion

Étapes

Fry the beef

Heat the oil in a wide pot over medium-high heat and fry the beef for 1–2 minutes, stirring, until it just changes color.

1 tbsp vegetable oil
250 g beef

✅ C'est prêt quand : beef is lightly browned with no raw pink spots

Add the vegetables

Add the onion, potatoes and carrot to the pot and stir for about 2 minutes until coated in the oil.

1 onion
4 potatoes
1 carrot

✅ C'est prêt quand : vegetables look glossy and coated in oil

⏱2:00

Add the broth

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Simmer with a drop lid

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Reduce and rest

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Serve

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Fry the beef

Heat the oil in a wide pot over medium-high heat and fry the beef for 1–2 minutes, stirring, until it just changes color.

1 tbsp vegetable oil
250 g beef

✅ C'est prêt quand : beef is lightly browned with no raw pink spots

Add the vegetables

Add the onion, potatoes and carrot to the pot and stir for about 2 minutes until coated in the oil.

1 onion
4 potatoes
1 carrot

✅ C'est prêt quand : vegetables look glossy and coated in oil

⏱2:00

Add the broth

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Simmer with a drop lid

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Reduce and rest

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Kure and Maizuru (navy ports)📅 Late 19th century🥔 JP

A popular story says nikujaga was invented when Admiral Tōgō Heihachirō, who had studied in Britain, asked navy cooks to recreate the beef stew he'd eaten there. With no wine or butter, they used soy sauce, sugar and mirin, and created a new Japanese classic.

The port cities of Kure and Maizuru both claim to be its birthplace. Today it's the dish people most associate with 'ofukuro no aji', the taste of mum's cooking.