RCI-SP.004.0229.001
Nikujaga
Japanese beef and potato stew. Ofukuro no aji — Mom's cooking: This is a typical Japanese dish served at dinner. The main ingredients are russet potatoes, onions, and beef.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- russet potatoes1 lbpeeled and cut into 4 to 5 pieces each
- beef⅓ lbthinly sliced
- yellow onions⅔ lbsliced (about ⅓ inch wide)
- 1 tablespoon
- cc water (about 1½ cups)400 unit
- or more soy sauce (to taste)3 tablespoons
- or more brown sugar (to taste)3 tablespoons
- sake or white wine2 tablespoons
Method
1
Cut the beef into thin slices, peel and cube the russet potatoes into large chunks, and slice the yellow onions into half-moon pieces. Set all prepared ingredients aside before beginning to cook.
10 minutes
2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the beef slices and sear briefly, stirring, until no longer pink on the outside.
3 minutes
3
Add the sliced onions to the pot with the beef and cook, stirring occasionally, until the onions begin to soften and turn translucent.
4 minutes
4
Add the potato chunks to the pot and stir to combine with the beef and onions. Cook for 2 minutes to lightly coat the potatoes in the rendered fat and juices.
2 minutes
5
Pour in enough water or dashi stock to just cover the ingredients, then add soy sauce, mirin, and sugar to create the savory-sweet braising liquid. Stir gently to distribute the seasonings evenly.
2 minutes
6
Bring the pot to a boil over medium-high heat, then skim off any foam or impurities that rise to the surface. Reduce the heat to medium-low and place a drop lid or sheet of foil directly on the ingredients.
5 minutes
7
Simmer the stew gently until the potatoes are completely tender and the braising liquid has reduced and thickened slightly. Test the potatoes with a chopstick or fork to confirm they are cooked through.
20 minutes
8
Remove the pot from heat and allow the stew to rest briefly so the flavors meld together before serving. Ladle into bowls and serve hot, optionally garnished with sliced green onions.
5 minutes