We are making Nikujaga, meat and vegetables simmered in lightly sweetened, savory soy-based sauce. The potato is so tender and delicious!
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
240 g Thin Beef Slices 2 Potatoes 1/2 Carrot 1 Onion small-size Snap Pea Pods
Broth
250 ml Dashi Stock 1/2 tsp granulated kombu dashi dissolved in water 1 1/2 tbsp Sake 1 1/2 tbsp Sugar 1 1/2 tbsp Soy Sauce
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- Let's prepare the ingredients. Peel the skin of the potato with a vegetable peeler.
- Cut the potatoes into 4 wedges.
- Cut the onion in half and remove the root part.
- Cut each half into ３ wedges.
- Cut off the stem end of the carrot and cut the carrot in half lengthwise.
- Then, cut it into smaller wedges by turning it after each cut.
- Cut the beef slices in half.
- Remove the firm stringy part from the snap pea pods.
- Pull the string along the pod.
- Put a pinch of salt in a pot of boiling water and cook the snap peas for about 30 seconds.
- Then, soak the snap peas in ice water to prevent them from discoloring.
- Now, let's make the nikujaga. Heat a small amount of vegetable oil in a pan and add the beef slices.
- Cook the beef until the color turns brown.
- First, stir-fry the carrot for a while.
- Then, add the onion and potato.
- Cook until the surface of the potatoes turns translucent.
- Add 250 ml (1.06 cups) of dashi stock to the pan.
- Add the sake and sugar.
- Cover with a lid and simmer it for about 10 minutes.
- When the ingredients have absorbed the lightly sweetened, savory broth, add the soy sauce.
- Cover, simmer for about 10 more minutes and reduce the broth.
- Finally, add the snap peas and bring the broth to a boil for a moment. Now, the nikujaga is ready.
Recipe Notes
The potatoes easily break so avoid stirring and ladle the broth over the ingredients instead.
Check out another Nikujaga recipe which uses a minimum amount of water to bring out the maximum flavor from the ingredients.
