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Japanese Nikujaga 3

Serves 4 to 6 Entree meat

Japanese Nikujaga 3

Japanese Nikujaga 3 is a comforting stew that has found its place in the heart of home cooking. This dish, deeply rooted in Japanese family kitchens, is prepared with an intuitive touch—salt is measured by feel, and a generous hand with fat ensures richness. It's a staple on tables across Japan, where it is served as a warm, welcoming meal, often shared among loved ones.

The taste of Nikujaga 3 is a harmonious blend of tender beef chuck, softened potatoes, and sweet onions, all simmered in a savory broth of soy sauce, mirin, and sugar. The flavors meld together to create a dish that is at once hearty and delicately balanced, a true reflection of Japanese home-style cooking.

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 helps to enhance the natural flavors of the meat.
  2. In a large, heavy-bottomed pot, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is shimmering, add the seasoned beef pieces in a single layer, being careful not to overcrowd the pot. Brown the beef on all sides until each piece develops a deep, caramelized color. This browning process is essential for adding depth of flavor to the dish.
  3. While the beef is browning, peel and cut 4 potatoes into large chunks, and slice 1 onion into thin wedges. Once the beef is browned, remove it from the pot and set aside temporarily.
  4. In the same pot, add the sliced onion and sauté until it becomes translucent and slightly golden, absorbing the flavors left by the beef. Then, add the potato chunks and stir them gently to coat with the onion and beef drippings.
  5. Return the browned beef to the pot with the potatoes and onions. Add 2 tablespoons of soy sauce, 2 tablespoons of mirin, and 1 tablespoon of sugar. Stir everything together to ensure the beef and vegetables are evenly coated with the sauce.
  6. Pour enough water into 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 until the potatoes are tender and the beef is cooked through, which will be indicated by the potatoes being easily pierced with a fork and the beef being tender to the bite.
  7. Once the beef and potatoes are tender, taste the broth and adjust the seasoning with additional fine sea salt if necessary. The flavors should be 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. This dish is meant to be shared, embodying the warmth and comfort of Japanese home cooking.
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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