Nikujaga is a hearty Japanese stew made with beef, potatoes, and onions in a sweet and savory soy-based sauce. It’s a homey dish that’s perfect for a winter meal, and it can be easily made in one pot. While the traditional recipe uses beef, you can also use pork or chicken. The key to making a good nikujaga is to cook the meat and vegetables until they are tender but not mushy. You can also add other vegetables to the stew, such as carrots or green beans.
Ingredients
- 1 pound beef stew meat, cut into 1-inch cubes
- 2 large potatoes, peeled and cut into 1-inch cubes
- 1 large onion, peeled and cut into 1-inch cubes
- 3 cups water
- 1/2 cup soy sauce
- 1/4 cup mirin (Japanese cooking wine)
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Method
- In a large pot or Dutch oven, combine the beef, potatoes, onion, water, soy sauce, mirin, sugar, salt, and pepper.
- Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 1 to 2 hours, or until the meat and vegetables are tender.
- Serve the stew hot, over steamed rice.
Nikujaga is a delicious and hearty stew that’s perfect for a winter meal. It’s easy to make, and you can easily change up the ingredients to suit your taste. Try adding other vegetables, such as carrots or green beans, to the stew. You can also use pork or chicken in place of the beef. If you’re looking for a bit of a kick, try adding a pinch of red pepper flakes to the stew. Serve nikujaga hot, over steamed rice.
Potential changes & improvements
Try adding other vegetables, such as carrots or green beans, to the stew. You can also use pork or chicken in place of the beef. If you’re looking for a bit of a kick, try adding a pinch of red pepper flakes to the stew.
What other food it works well with
Nikujaga goes well with steamed rice and a side of pickles.
Common Mistakes
One common mistake people make when making nikujaga is to overcook the meat and vegetables. This will result in a stew that’s mushy and not as flavorful. Another mistake is to use too much water. The water should just cover the meat and vegetables. If you use too much, the stew will be watery. Finally, don’t forget to season the stew with salt and pepper. This will help bring out the flavors of the other ingredients.
Nutritional Information
Serving size: 1/2 cup
Calories: 190
Fat: 7 g
Saturated fat: 2 g
Cholesterol: 36 mg
Sodium: 1040 mg
Carbohydrates: 15 g
Fiber: 2 g
Sugar: 6 g
Protein: 12 g
Allergens
Soy