Monday, June 29, 2020

Recipe: Nikujaga (Japanese Beef & Potato Stew)

Nikujaga is the Japanese version of a beef ("gyuniku") and potato ("jagaimo") stew. The beef, which is sliced thinly, is braised with potatoes and onions in a dashi stock seasoned with Japanese soy sauce, mirin, cooking sake and sugar. Carrots are not in the original recipe, however I added it in for a pop of colour and furthermore, a little extra vegetables won't hurt, right? A great one-pot meal, nikujaga is perfect for those who prefer a lighter yet robust stew :)

Nikujaga (Japanese beef & potato stew)
Recipe by Baby Sumo, adapted from Japanese Bible
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Serves 4

400g beef knuckle (or any braising beef), sliced thinly
1 tbsp cooking oil
1 tbsp sesame oil
500g potatoes, peeled and cut into 3cm cubes
1 large yellow onion, peeled and cut into 6 wedges
1/2 carrot, cut into quarters
500ml dashi stock
1 tbsp caster sugar
3 tbsp Japanese soy sauce
2 tbsp mirin
1 tbsp cooking sake
1 spring onion, green part only, cut into 1.5" lengths

1. In a heavy based saucepan, heat the cooking oil and sesame oil over medium high heat. Add the potatoes and saute for 8-10 minutes, until lightly golden all over. Remove and set aside.

2. Add the onions to the pan, and cook for 3-4 minutes until softened. Remove onions and set aside.

3. Add the beef to the pan and saute for about 2-3 minutes, until browned all over. Remove and set aside.

4. Return the potatoes and onion to the pan, and add dashi, sugar, 2 tbsp soy, mirin, and sake and bring to the boil. Once boiling, reduce to low heat, cover and simmer for 15 minutes. Skim any rising scum for the surface (if you prefer a clear finish to your stew) however you may just skip this step if you find it unnecessary.

5. After 15 minutes, add the beef from Step 3 and carrot, and continue to simmer for another 15 minutes, or until potatoes are tender.  Adjust seasoning as required with extra soy sauce or sugar.

6. Add spring onions to serving bowl and spoon hot stew into bowl. Serve with rice.

1. For the dashi stock, I mixed 500ml boiling water with 1 pack (5g) of instant dashi sachet.
2. For the seasoning, I recommend that you start with 2 tbsp Japanese soy sauce and gradually increase to your liking.
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