Japanese Beef and Potatoes 肉じゃが

Name: Japanese Beef and Potatoes 肉じゃが
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serves
Ingredients: 150 g thinly cut beef; 5 small potatoes; 1/2 medium carrot; 1 small onion; 10 green beans; 250 ml dashi stock; 3 tbsp sake; 3 tbsp mirin; 3 tbsp sugar; 4 tbsp soy sauce; 100 g Konnyaku noodle; 1/2 tbsp oil

User Reviews

4.4

48 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 serves
Calories
361 kcal
Course
Side Dish, Main Course
Cuisine
Japanese

Japanese Beef and Potatoes 肉じゃが

Katherine Wallace

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Nikujaga is a delicious Japanese potato and beef stew cooked in a savoury-sweet umami broth. This quick and easy meal is a staple of home cooking and a classic Japanese comfort food.

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Ingredients

Servings

150 g thinly cut beef *1
5 small potatoes or 350g
1/2 medium carrot or 90g
1 small onion or 130g
10 green beans
250 ml dashi stock *2
3 tbsp sake
3 tbsp mirin
3 tbsp sugar
4 tbsp soy sauce
100 g Konnyaku noodle
1/2 tbsp oil

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Instructions

Peel the potato and cut into irregular sized chunks. Round the corners off and soak in a bowl of water. *3
Peel carrot and cut into 4 length wise, then slice it thinly.
Peel and cut onion in half then thinly and diagonally.
Trim both ends of green beans and cut into small pieces.
Bring water to boil in a pot and cook Konnyaku to remove the fishy smell for a couple minutes. Drain the water and set aside.
Heat oil in a pot over medium heat.
Add onion, carrot and potato to cook.
Once the onion, carrot and potato are coated with oil evenly and the edge of the potato become transparent, add the beef.
When the beef colour has turned light brown, add the dashi stock and bring to boil.
Remove all the scum from the top and put a sheet of aluminum foil, with a small hole cut in the middle, over the top. *4
Simmer for about 15 minutes to cook until the potato has become soft.
Add sake, mirin, sugar and soy sauce.
Add Konnyaku and green beans and simmer until the sauce reduces a little bit.
When the green beans colour has changed and cooked, turn the heat off and serve.

Notes

*1 If you are unable to find thinly sliced beef, place the beef in freezer for a couple hours then slice it with a sharp knife.
*2 You can use instant dashi powder. If you using dashi powder, follow the packet instruction or add 1/2 tsp to 250ml water.
*3 This Japanese cutting technique called "Mendori" and is used to avoid the vegetables such as potatoes, pumpkins and radish broken apart.
*4 This lid is called "Otoshibuta" and it is smaller than the pot diameter of the pot, so the lid sink in the pot over the ingredients in order to cook evenly. You can make this lid with parchment paper or aluminium foil, or buy them online.

Nutrition Information

Show Details

Calories 361kcal (18%) Carbohydrates 53g (18%) Protein 16g (32%) Fat 9g (14%) Saturated Fat 3g (15%) Cholesterol 32mg (11%) Sodium 1155mg (48%) Potassium 1343mg (38%) Fiber 7g (28%) Sugar 14g (28%) Vitamin A 1370IU (27%) Vitamin C 34.5mg (38%) Calcium 106mg (11%) Iron 9.8mg (54%)

Nutrition Facts

Serving: 4serves

Amount Per Serving

Calories 361 kcal

% Daily Value*

Calories	361kcal	18%
Carbohydrates	53g	18%
Protein	16g	32%
Fat	9g	14%
Saturated Fat	3g	15%
Cholesterol	32mg	11%
Sodium	1155mg	48%
Potassium	1343mg	29%
Fiber	7g	28%
Sugar	14g	28%
Vitamin A	1370IU	27%
Vitamin C	34.5mg	38%
Calcium	106mg	11%
Iron	9.8mg	54%