Nikujaga (Japanese meat and potato stew)
Nikujaga literally translated is meat and potatoes. And this is one version you can make with dashi. There are all kinds of variations on nikujaga since it’s a popular comfort food. Like any stew or long simmered food, it will taste even better the next day. The best part about this aside from the flavor? All the ingredients are easy to find. Have you tried making nikujaga yet?
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 people 1x
- Category: Main Dish
- Cuisine: Japanese
Ingredients
Units
Scale
- 3/4 lb beef or pork (sliced )
- 1 large Onion (sliced)
- 2–3 cups potatoes (I used Yukon gold in the video)
For the soup base
- 2 cups niban dashi
- 1/4 cup sake
- 1/4 cup soy sauce
- 1 Tbsp sugar
- 1 Tbsp mirin
- shichimi to taste
- chopped green onions to taste
Instructions
- First measure out all your soup base ingredients
- Next microwave potatoes for 3-5 minutes in microwave until cooked through (pierce with chopstick). Then cut up the potatoes into 1/2 in. cubes and set aside.
- Slice the onions about 1/2 in thick or thinner as you like and set aside.
- Using a large dutch oven add some olive oil and brown the meat.
- As the meat has finished browning add in the onions and cook until they are half the volume.
- Next add in all of the sauce ingredients and bring to a simmer.
- Cover with lid and leave open slightly, simmer for at least 30 minutes,
- Serve with rice and shichimi pepper, chopped green onions and rice!