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Nikujaga (肉じゃが) – Beef with Fried Potatoes
More recipes: Japanese Recipes · All Asian Recipes
Nikujaga (肉じゃが) – Beef with Fried Potatoes
Laura Chen
4
20 Minuten
30 Minuten
410
Japanese
Main course
Nikujaga means meat and potatoes and is part of Japanese home cooking. You simmer thinly sliced beef with potatoes, onions, and carrots in dashi, soy sauce, mirin, and sake. The potatoes soak up the sweet and salty broth and turn soft without falling apart.
Ingredients
- 300 g thinly sliced beef (e.g. flank, brisket, or another cut suited to simmering)
- 4 medium potatoes, peeled and cut into rough pieces
- 1 large onion, cut into half moons
- 1 to 2 carrots, sliced (optional)
- 2 tbsp vegetable oil
- 480 ml dashi broth (or 480 ml water with 1/2 tsp dashi powder)
- 4 tbsp soy sauce
- 3 tbsp mirin
- 2 tbsp sake
- 1 tbsp sugar
- 100 g fresh peas or green beans as a side (optional)
Instructions
Prepare the potatoes:
- Peel the potatoes and cut them into rough pieces. Heat the vegetable oil in a large pan or wok and fry the potato pieces over medium heat until golden brown on all sides. Remove from the pan and set aside.
Brown the meat and vegetables:
- Add the beef to the same pot and brown it over medium heat until it changes color. Add the onions and carrots (if using) and keep frying until the onions turn soft.
Add the broth:
- Add the dashi broth, soy sauce, mirin, sake, and sugar and stir to combine all the ingredients. Turn up the heat and bring to a boil.
Add the potatoes:
- Add the browned potatoes to the pot, reduce the heat, and simmer covered over low heat for about 20 minutes, until the meat is tender and the potatoes are soft.
Taste and serve:
- Taste the dish and add more soy sauce or sugar if needed. Garnish with fresh peas or green beans and serve hot.
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More recipes: Japanese Recipes · All Asian Recipes