Nikujaga
If you've got thinly sliced beef, potatoes and carrot, you're most of the way to this Japanese beef: about 65 minutes of cooking across 6 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Peel the potatoes and cut them into large 4 cm chunks, slice the onions into wedges, and roll-cut the carrot into bite-sized pieces; rinse and roughly chop the shirataki.
- Heat the oil in a wide heavy pot and sear the sliced beef over medium-high heat for 1 to 2 minutes until it loses its raw colour, then add the onions and cook for 2 minutes until they begin to soften.
- Add the potatoes and carrot, stir to coat in the fat, then pour in the dashi along with the sake and sugar and bring to a gentle simmer.
- Skim any foam from the surface, lay a drop-lid or a circle of baking paper directly on top, and simmer gently for 10 minutes.
- Stir in the soy sauce, mirin and shirataki, then continue simmering for a further 12 to 15 minutes until the potatoes are tender to the tip of a knife and the broth has reduced and deepened in flavour.
- Scatter in the peas, cook for 2 more minutes, then turn off the heat and let the stew rest for 10 minutes so the flavours soak in before serving.
You'll use: Large pot Β· Saucepan
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) Β· coconut aminos
What to serve with Nikujaga
- Teriyaki Chicken Casserole Chicken
- Honey Teriyaki Salmon Seafood
- Katsu Chicken curry Chicken
- Chicken Karaage Chicken
Tips & common questions
How long does Nikujaga take to make?
About 65 minutes from start to finish β an estimate based on the 6 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Nikujaga is an original Japanese recipe developed in-house by Consomee. Photo: Nikujaga θγγγ.jpg by γγγγ·γ§γ³γγγ½, CC BY 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.