Nikujaga (Japanese Beef and Potato Stew)

Comforting Nikujaga with Richly Infused Flavor

“A simple nikujaga simmered with the natural flavors of ingredients and dashi.
One small technique makes a big difference in how well the flavors soak in.”
【Ingredients】(Serves 3–4)
  • Beef slices・・・200g
  • Potatoes・・・3 large
  • Carrot・・・1
  • Onion・・・1
  • Snow peas・・・as needed
  • Dashi packet・・・1 packet
  • Water・・・400ml
  • Sugar, mirin, and soy sauce・・・2 tbsp each
  • Butter・・・1 pat (optional)
  1. Peel the potatoes and onion, then cut them into large bite-sized pieces.
  2. Cut the carrot into rough chunks without peeling it.
    (Leaving the skin on enhances the natural flavor of the vegetables. The same applies when using new potatoes—wash them well and use them with the skin on.)
  3. Remove the strings from the snow peas and blanch them in boiling water for 30 seconds.
  4. Add the water, dashi packet, sugar, mirin, and soy sauce to a pot and bring to a boil.
  5. Once boiling, add the beef and cook lightly, then remove it from the pot.
  6. Add the potatoes, carrot, and onion to the pot, then place the beef on top and cover with a lid.
  7. Simmer over heat adjusted so the broth lightly covers the vegetables, for about 10–15 minutes.
  8. Check the potatoes with a bamboo skewer. When they are tender all the way through, turn off the heat and let the pot rest for about 10 minutes.
  9. If desired, add a pat of butter and gently mix it into the dish.
  10. When serving, garnish with the snow peas.
☆Tips☆
① Simmering the vegetables from the beginning helps the flavors soak in more deeply.
② If using lean beef, adding butter at the end creates extra richness and depth of flavor.

※ This recipe uses the freshly made dashi packet “Mt. Fuji Blend.” Other types of dashi may also be used.