Japanese Meat and Potato Stew (Nikujaga)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
3 people
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Calories
337 kcal
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Course
Main Course
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Cuisine
Japanese
Japanese Meat and Potato Stew (Nikujaga)
Description
"Japanese Meat and Potato Stew (Nikujaga)" is a classic comfort food that highlights thinly sliced pork or beef with hearty vegetables such as potatoes, carrots, and onion. Cooking the ingredients in a seasoned broth of soy sauce, mirin, sake, and sugar creates a delicate balance of savory and subtly sweet flavors. The simmering process softens the vegetables and tenderizes the meat, allowing the sauce to reduce and intensify.
The optional addition of shirataki noodles introduces a light, chewy texture without overpowering the stew. The final addition of scallions adds a fresh note to the warm dish. This method involves sautéing the meat and vegetables briefly before adding liquid to simmer, ensuring even cooking and flavor integration.
Nikujaga is typically served hot as a wholesome meal accompanied by rice. Its balancing flavors and comforting warmth make it suitable for family dinners or casual meals. Leaving out the shirataki noodles is acceptable if unavailable without affecting the main characteristics of the stew.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 oz (60g) onion quartered
- 8 oz (230g) pork or beef, thinly sliced
- 2 oz (60g) carrot
- 6 oz (170g) potato cut into pieces
- 2 cups water or dashi, preferred
- 2 tablespoons soy sauce
- 2 tablespoons cooking sake
- 2 tablespoons mirin Japanese sweet wine seasoning
- 2 teaspoons sugar
- 4 oz (120g) shirataki noodles or Konnyaku noodles, optional
- salt to taste
- 1 talk scallion cut into 2-inch (5cm) strips
Instructions
- Heat a small soup pot over medium heat and add the oil. When the oil is heated, add the onion, stirring a few times before adding the meat. Stir and cook, then add the carrots and potatoes. Stir to combine well with the meat.
- Add the water and bring it to a boil. Add the soy sauce, sake, mirin, and sugar. Lower the heat, cover the pot, and simmer until the carrots and potatoes are cooked through and the sauce has reduced.
- Add the Shirataki noodles and cook for 1 minute. Add salt and the scallions. Turn off the heat and serve immediately.
Notes
- If shirataki noodles are unavailable, omit them without impacting the dish’s overall flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Serving | 3people | |
| Calories | 337kcal | 17% |
| Carbohydrates | 14g | 5% |
| Protein | 18g | 36% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 54mg | 18% |
| Sodium | 1331mg | 55% |
| Potassium | 484mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 3209IU | 64% |
| Vitamin C | 4mg | 4% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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