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Japanese Nikujaga 2

Serves 4 to 6 Entree meat

Japanese Nikujaga 2

Nikujaga, a comforting staple of Japanese home cooking, often graces the dinner table on cooler evenings. It is a dish that embodies the warmth and simplicity of family meals, bringing together tender slices of beef chuck with the earthy heartiness of potatoes. This version captures the essence of how Japanese home cooks have prepared it for generations, where the art of seasoning is guided by intuition rather than measurement.

The result is a harmonious blend of flavors—beef infused with the savory depth of soy sauce and the gentle sweetness of mirin, balanced by a hint of sugar. The potatoes absorb these flavors, becoming silky and rich. This dish invites convivial sharing, served with a warm bowl of rice to make it a complete and satisfying meal.

Ingredients

  • 600 gbeef chuck — cubed
  • 4potatoes
  • 1onion
  • 2 tbspsoy sauce
  • 2 tbspmirin
  • 1 tbspsugar
  • to tastefine sea salt

Method

  1. Begin by cutting the 600 g beef chuck into bite-sized pieces. Season the beef generously with fine sea salt, ensuring each piece is well-coated. This step enhances the flavor of the beef as it cooks.
  2. In a large, heavy-bottomed pot, heat a generous amount of oil over medium-high heat. Once the oil is shimmering, add the seasoned beef pieces in a single layer. Allow them to brown on all sides, turning occasionally, until each piece has developed a deep, rich color. This browning process adds depth to the dish's flavor.
  3. While the beef is browning, peel and cut the 4 potatoes into large chunks, and slice the onion into thin wedges. Once the beef is browned, remove it from the pot and set aside.
  4. In the same pot, add the sliced onion and sauté over medium heat until it becomes translucent and slightly caramelized. This should take a few minutes and will add sweetness to the dish.
  5. Return the browned beef to the pot, along with the potato chunks. Add 2 tbsp of soy sauce, 2 tbsp of mirin, and 1 tbsp of sugar. Stir everything together to coat the ingredients evenly with the seasoning.
  6. Add enough water to the pot to just cover the ingredients. Bring the mixture to a gentle simmer over medium heat. Cover the pot with a lid and let it braise, stirring occasionally, until the potatoes are tender and the beef is cooked through, absorbing the flavors of the sauce. The potatoes should be soft enough to be easily pierced with a fork.
  7. Once the potatoes are tender, taste the dish and adjust the seasoning with additional fine sea salt if needed. The flavors should be well-balanced, with a hint of sweetness from the mirin and sugar.
  8. Serve the Nikujaga hot, accompanied by steamed rice, crusty bread, or a fresh salad, allowing everyone at the table to enjoy this comforting, home-cooked Japanese meal.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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