Nikujaga (Japanese Beef and Potato Stew)
A comforting one‑pot stew of thinly sliced beef, potatoes and onions simmered in a sweet‑savoury soy broth, perfect for a quick weeknight dinner.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Heat the oil in a large pot over medium heat and brown the beef quickly, then set aside.
-
Step 2 of 5
Add the onion wedges and sauté until they start to soften, about 3 minutes, then return the beef to the pot.
-
Step 3 of 5
Stir in the potatoes, carrots, mirin, sake, soy sauce, sugar and dashi; bring to a gentle boil.
-
Step 4 of 5
Reduce the heat to low, cover and simmer for 20‑25 minutes until the vegetables are tender and the broth has thickened slightly.
-
Step 5 of 5
Taste and adjust seasoning if needed, then scatter sliced scallions over the stew before serving.
Notes from the kitchen
If dashi stock is unavailable, use water with a pinch of kombu powder or a dash of fish sauce for depth. Leftovers keep well refrigerated for up to 2 days and taste even better after reheating.
Liked this recipe? Get one like it every week.
New recipes, seasonal ideas and kitchen tips in one short e-mail a week.
Reviews
No reviews yet. Be the first to tell us how it went.
