Nikujaga Morimoto Style
Experience the comforting flavors of Japan with Nikujaga Morimoto Style, a refined take on the classic Japanese meat and potato stew. This dish pairs tender, thinly sliced beef with hearty chunks of potatoes, sweet carrots, and aromatic onions, all simmered to perfection in a savory-sweet broth of dashi, soy sauce, mirin, and sake. Optional snow peas add a pop of color and crisp texture, completing this visually stunning and deeply satisfying dish. Simple yet elegant, this recipe balances traditional cooking techniques with modern flair, making it an ideal choice for cozy family dinners or an elevated meal served alongside steamed rice. Prepare to savor the perfect harmony of umami and warming comfort in every bite!
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Recipe Information
Ingredients
- 300 grams Thinly sliced beef (ribeye or chuck)
- 3 medium Potatoes
- 1 large Carrot
- 1 large Onion
- 10 pods Snow peas (optional)
- 400 milliliters Dashi stock
- 4 tablespoons Soy sauce
- 3 tablespoons Mirin
- 2 tablespoons Sake
- 1.5 tablespoons Sugar
- 1 tablespoon Neutral vegetable oil
Instructions
Peel and cut the potatoes into bite-sized chunks. Soak them in cold water for 10 minutes to remove excess starch, then drain.
Peel and slice the carrot diagonally into rounds. For larger rounds, cut them in half into semicircles.
Slice the onion into thin wedges.
If using snow peas, trim their ends and remove the strings by pulling them gently from one side.
Heat 1 tablespoon of neutral vegetable oil in a large, deep pan or pot over medium heat.
Add the sliced onions and sauté until they become translucent, about 3 minutes.
Push the onions to one side of the pan and add the thinly sliced beef. Sear the beef just until the surface is browned, breaking it apart if the slices are sticking together.
Add the potatoes and carrots to the pan. Stir everything gently to combine and cook for 2 minutes, allowing the vegetables to absorb some flavor from the beef and onions.
Pour the dashi stock into the pan and bring it to a simmer over medium heat. Skim off any foam or impurities that rise to the surface.
Add the soy sauce, mirin, sake, and sugar. Stir gently to combine the seasonings.
Lower the heat to medium-low, cover the pan with a lid, and let the dish simmer for 20 minutes, or until the potatoes are tender. Stir occasionally, taking care not to break apart the potatoes.
If using snow peas, add them to the pan during the last 2 minutes of cooking to retain their bright green color and crisp texture.
Taste the Nikujaga and adjust the seasoning if needed with extra soy sauce or sugar.
Serve the dish warm as a main or side dish, with steamed rice if desired. Enjoy!
Nutrition Facts
Calories |
1865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 3444 mg | 150% | |
| Total Carbohydrate | 210.6 g | 77% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 65.6 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4988 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
