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Japanese Nikujaga

Serves 4 to 6 Entree meat

Japanese Nikujaga

Nikujaga, a beloved staple of Japanese home cooking, finds its origins in the Meiji era as an adaptation of Western beef stew. Traditionally enjoyed around the family table, this dish is a popular choice for weeknight dinners, offering warmth and comfort during colder months. Its simplicity belies the depth of flavor achieved through careful seasoning and the generous use of beef fat.

Expect a harmonious blend of tender beef and potatoes, enriched by the umami of soy sauce and a hint of sweetness from mirin and sugar. The potatoes soak up the savory broth, creating a satisfying texture contrast with the soft onions. Salt is added by intuition, ensuring the dish tastes just right for each unique family table.

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 meat generously with fine sea salt, ensuring each piece is evenly coated. This step enhances the flavor of the beef and helps to tenderize it during cooking.
  2. Peel and cut the 4 potatoes into large chunks, roughly the same size as the beef pieces. Slice the onion into thin wedges. Having uniform pieces ensures even cooking.
  3. Heat a large, heavy-bottomed pot over medium-high heat and add a generous amount of oil. Once the oil is hot, add the beef pieces in a single layer. Allow them to brown deeply on all sides, turning occasionally. The deep color indicates a rich flavor development.
  4. Once the beef is browned, add the sliced onion to the pot. Stir and cook until the onion becomes translucent and starts to soften, releasing its sweet aroma.
  5. Add the potato chunks to the pot, stirring gently to combine with the beef and onions. Pour in 2 tbsp of soy sauce, 2 tbsp of mirin, and 1 tbsp of sugar. Stir well to ensure the potatoes are coated with the sauce.
  6. Pour in enough water to just cover the ingredients in the pot. 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. The potatoes should be easily pierced with a fork but still hold their shape.
  7. Taste the sauce and adjust with more fine sea salt if needed. The flavor should be a balanced combination of savory and slightly sweet. Serve the Nikujaga hot, accompanied by rice, bread, or a simple salad for a complete 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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