Easy Nikujaga Recipe (Beef and Vegetables Stewed in Soy-Based Sauce)
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Servings
2people
Cook Time
35minutes
Servings
2people
Cook Time
35minutes
Ingredients
  • 240 g Thin ​​Beef Slices
  • 2 Potatoes
  • 1/2 Carrot
  • 1 Onionsmall-size
  • Snap Pea Pods
Broth
  • 250 ml Dashi Stock1/2 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
Instructions
  1. Let's prepare the ingredients. Peel the skin of the potato with a vegetable peeler.
    		 Let’s prepare the ingredients. Peel the skin of the potato with a vegetable peeler.
  2. Cut the potatoes into 4 wedges.
    		 Cut the potatoes into 4 wedges.
  3. Cut the onion in half and remove the root part.
    		 Cut the onion in half and remove the root part.
  4. Cut each half into ３ wedges.
    		 Cut each half into ３ wedges.
  5. Cut off the stem end of the carrot and cut the carrot in half lengthwise.
    		 Cut off the stem end of the carrot and cut the carrot in half lengthwise.
  6. Then, cut it into smaller wedges by turning it after each cut.
    		 Then, cut it into smaller wedges by turning it after each cut.
  7. Cut the beef slices in half.
    		 Cut the beef slices in half.
  8. Remove the firm stringy part from the snap pea pods.
    		 Remove the firm stringy part from the snap pea pods.
  9. Pull the string along the pod.
    		 Pull the string along the pod.
  10. Put a pinch of salt in a pot of boiling water and cook the snap peas for about 30 seconds.
    		 Put a pinch of salt in a pot of boiling water and cook the snap peas for about 30 seconds.
  11. Then, soak the snap peas in ice water to prevent them from discoloring.
    		 Then, soak the snap peas in ice water to prevent them from discoloring.
  12. Now, let's make the nikujaga. Heat a small amount of vegetable oil in a pan and add the beef slices.
    		 Now, let’s make the nikujaga. Heat a small amount of vegetable oil in a pan and add the beef slices.
  13. Cook the beef until the color turns brown.
    		 Cook the beef until the color turns brown.
  14. First, stir-fry the carrot for a while.
    		 First, stir-fry the carrot for a while.
  15. Then, add the onion and potato.
    		 Then, add the onion and potato.
  16. Cook until the surface of the potatoes turns translucent.
    		 Cook until the surface of the potatoes turns translucent.
  17. Add 250 ml (1.06 cups) of dashi stock to the pan.
    		 Add 250 ml (1.06 cups) of dashi stock to the pan.
  18. Add the sake and sugar.
    		 Add the sake and sugar.
  19. Cover with a lid and simmer it for about 10 minutes.
    		 Cover with a lid and simmer it for about 10 minutes.
  20. When the ingredients have absorbed the lightly sweetened, savory broth, add the soy sauce.
    		 When the ingredients have absorbed the lightly sweetened, savory broth, add the soy sauce.
  21. Cover, simmer for about 10 more minutes and reduce the broth.
    		 Cover, simmer for about 10 more minutes and reduce the broth.
  22. Finally, add the snap peas and bring the broth to a boil for a moment. Now, the nikujaga is ready.
    		 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.