Yoribang
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Nikujaga

肉じゃが

A homey simmered dish of beef, potatoes, and onions in sweet soy broth.

Serves 4

Prep 15 min

Cook 30 min

Nikujaga
Photo: donaldglen, CC BY 2.0, via Wikimedia Commons
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Ingredients

  • 3/4 lb thinly sliced beef
  • 3 potatoes, cut in chunks
  • 1 onion, cut in wedges
  • 1 carrot, cut in chunks
  • 1 tablespoon oil
  • 1 1/2 cups dashi stock
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sugar
  • 1/2 cup green peas

Steps

  1. Step 1. Cook the beef in the oil for 3 minutes until browned and no longer pink.

  2. Step 2. Add the potatoes, onion, and carrot and stir for 2 minutes.

  3. Step 3. Add the dashi, soy sauce, mirin, and sugar. Simmer, covered, for 20 minutes until the potatoes are tender and the beef is cooked through.

  4. Step 4. Add the peas for 2 minutes and serve with rice.

Where this recipe comes from

Yoribang Japanese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of everyday Japanese dishes. Soy sauce, mirin, sake, miso, and dashi make up most of the seasoning. Short-grain rice, panko, nori, and bonito flakes are sold at Asian grocery stores and many supermarkets. Dashi can be made from scratch or from instant granules.