Niku-jaga

Niku-jaga is a comforting Japanese dish of simmered beef and potatoes. This hearty stew features tender slices of beef, fluffy potatoes, and sweet onions, all cooked in a savory-sweet soy sauce broth, making it perfect for a cozy weekend meal.

Japanese · 45 min · 4 servings · emi_bakes

Ingredients

• 300 g beef, thinly sliced (chuck or ribeye)
• 300 g potatoes, peeled and cut into chunks
• 1 onion, sliced
• 1 carrot, sliced
• 4 tbsp soy sauce
• 2 tbsp sugar
• 3 tbsp mirin
• 500 ml dashi stock (or water)
• to taste green onions, chopped for garnish

Method

1. In a pot, combine dashi stock, soy sauce, sugar, and mirin. Bring to a simmer over medium heat.
2. Add sliced onions and carrots to the pot, cooking until slightly softened, about 5 minutes.
3. Add the beef slices to the pot, stirring gently until they change color.
4. Incorporate the potato chunks, ensuring they are submerged in the broth.
5. Cover the pot and simmer on low heat for about 20 minutes, or until the potatoes are tender.
6. Taste the broth and adjust seasoning if necessary, adding more soy sauce or sugar to your liking.
7. Once done, remove from heat and let it sit for a few minutes to allow flavors to meld.
8. Serve hot, garnished with chopped green onions, in a deep bowl.

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