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Nikujaga 肉じゃが (Japanese Braised Beef and Potatoes)

A favorite home-cooked dish from Japan
Author Jackie Miao

Ingredients

  • 1 lb thinly sliced hotpot beef
  • 1 lb yellow potatoes peeled and quartered or halved into 2" pieces
  • 1 yellow onion sliced
  • 1 tbsp vegetable oil neutral tasting

Simmering stock

  • 2 cups dashi stock
  • 3 tbsp sake
  • 2 tbsp mirin
  • 2 tbsp sugar Do 1 if you like it less sweet
  • 4 tbsp soy sauce I use Kikkoman organic

Instructions

  • Add all of the simmering stock incredients into a big bowl and mix thoroughly. Set it aside.
  • Heat the vegetable oil in a stew pot or pan on medium high heat, and sear the beef slices.
  • When the color of the beef turns, add the onions. Stir fry for 2 minutes.
  • Add the potatoes and stir fry another 2 minutes.
  • Add the simmering stock, bring to a boil, then reduce heat to medium.
  • Cover and simmer, making sure to check on it for a quick mix it for even stewing every 5 minutes or so.
  • After 10 minutes, uncover the heat and crank up the heat to reduce the liquid down. When the consistency becomes less soup and more stewy, your dish is done.
  • Serve this with hot white rice and a side of miso soup. Short grain or sushi rice works the best.