Nikujaga (Japanese Meat and Potato Stew)
A comforting Japanese dish featuring thinly sliced beef and potatoes simmered in a savory and sweet broth.
Instructions
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Cut the onion into ½-inch wedges, the carrot into 1-inch pieces using the rangiri technique, and the potatoes into quarters. Soak the potatoes in water to remove starch and remove sharp edges using the mentori technique.
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Blanch the snow peas in boiling water for 1 minute, then set aside. Blanch the shirataki noodles in boiling water for 1 minute to remove odor, then drain and set aside.
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Heat 1 Tbsp of neutral oil in a large pot or Dutch oven over medium heat. Sauté the onion wedges, then add the thinly sliced beef and cook until no longer pink.
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Add the potatoes, carrot, and noodles to the pot, mixing well. Pour in 2 cups of dashi, adding water if necessary to almost cover the ingredients.
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Cover with a lid and bring to a boil. Skim the scum and foam from the surface.
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Add 1 Tbsp sugar, 2 Tbsp sake, 4 Tbsp soy sauce, and 4 Tbsp mirin. Mix well, then place an otoshibuta on top.
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Simmer on low heat for 12–14 minutes, or until a skewer pierces a potato easily. Do not mix the ingredients while cooking.
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Turn off the heat and let rest for 30–60 minutes. Add the blanched snow peas, cover, and reheat on medium heat for a few minutes before serving.
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Serve the Nikujaga in a large serving bowl or individual bowls with some cooking liquid.