Nikujyaga Beef and Vegetable Stew
Savor the comforting flavors of Nikujyaga, a classic Japanese beef and vegetable stew that's as heartwarming as it is delicious. This dish features tender slices of beef simmered with hearty potatoes, sweet carrots, and onions in a rich, savory broth infused with dashi, soy sauce, mirin, and sake. The combination of sweet and salty notes creates a delicate umami-packed balance that’s irresistible. With its simple preparation and one-pot cooking method, Nikujyaga is perfect for a cozy family dinner or an introduction to Japanese home cooking. Garnished with vibrant snow peas, this soul-soothing stew is as visually appealing as it is satisfying. Ready in just 45 minutes, it’s an easy, authentic taste of Japan to enjoy any night of the week.
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Recipe Information
Ingredients
- 300 grams Thinly sliced beef (chuck or sirloin)
- 4 medium Potatoes
- 1 large Carrot
- 1 large Onion
- 10 pods Snow peas (optional, for garnish)
- 1 tablespoon Vegetable oil
- 500 ml Dashi stock (or water with dashi powder)
- 4 tablespoons Soy sauce
- 3 tablespoons Mirin (sweet cooking rice wine)
- 2 tablespoons Sugar
- 2 tablespoons Sake (Japanese rice wine)
Instructions
Peel the potatoes and cut them into large bite-sized chunks. Soak in water for 10 minutes to remove excess starch, then drain.
Peel and slice the carrot into thick rounds. Cut the onion in half and slice into wedges.
Prepare the snow peas (if using) by trimming the ends and removing the strings. Blanch in boiling water for 1 minute, then set aside for garnish.
Heat the vegetable oil in a large pot over medium heat. Add the sliced beef and cook until lightly browned. Remove any excess fat or impurities to keep the dish clean.
Add the onion to the pot and sauté with the beef for 1-2 minutes until slightly softened.
Add the potatoes and carrot to the pot, stirring gently to combine.
Pour in the dashi stock (or prepared water with dashi powder). Bring to a boil over medium-high heat and skim off any foam or impurities that rise to the surface.
Reduce the heat to medium-low and add the soy sauce, mirin, sugar, and sake. Stir gently to distribute the flavor.
Cover the pot with a lid, leaving it slightly ajar, and simmer for about 20-25 minutes or until the potatoes are tender and the flavors have melded together.
Taste the broth and adjust the seasoning with more soy sauce or sugar, if needed.
Serve the Nikujyaga hot in bowls, garnished with blanched snow peas for color and freshness.
Nutrition Facts
Calories |
2026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 3253 mg | 141% | |
| Total Carbohydrate | 251.5 g | 91% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 69.0 g | ||
| Protein | 88.6 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 5895 mg | 125% | |
*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.
