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Japanese · Dinner

Nikujaga

Tender beef, potatoes, onion, carrot, and shirataki gently simmered in dashi, soy, mirin, and sake, then rested so the savory-sweet broth settles into every bite.

About 1 hr 5 minTotal
About 50 minActive
$$Cost
EasyDifficulty
Makes 6 servings
Japanese nikujaga with tender beef, intact potato, carrot, onion, shirataki, and green beans in a modest glossy dashi-soy broth.

Equipment

  • Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.

Ingredients

1× recipe · Makes 6 servings

  • 1 pound Yukon Gold potatoes, peeled and cut in 1 1/2-inch pieces
  • 1 large yellow onion, cut in wedges
  • 2 carrots, cut in 1-inch pieces
  • 7 ounces shirataki noodles, rinsed, parboiled, and cut shorter
  • 2 tablespoons neutral oil
  • 1 pound well-marbled beef chuck or ribeye, sliced 1/8 inch thick
  • 2 cups dashi
  • 1/3 cup sake
  • 1/3 cup mirin
  • 1/4 cup soy sauce
  • 2 tablespoons sugar
  • 6 ounces green beans, trimmed and cut in 2-inch pieces

Instructions

  1. Soak potatoes in cold water for 10 minutes, then drain. Prepare onion, carrots, and parboiled shirataki so every component is ready before the quick sauté.

  2. Heat oil in a over medium-high. Add beef in two batches, stirring only until the edges color and the meat reaches 145°F; transfer to a plate before it toughens.

  3. Add potatoes, onion, and carrots to the pot and turn in the beef drippings for 2 minutes. Add dashi, sake, mirin, soy sauce, sugar, and shirataki; bring to a gentle simmer and skim foam.

  4. Cover directly with an otoshibuta drop lid and simmer 15 minutes without vigorous stirring. Add green beans and reserved beef, then simmer 5 minutes until potatoes are tender but hold their corners.

  5. Remove from heat and rest covered 15 minutes so the vegetables absorb seasoning. Rewarm gently, turning the pot rather than stirring hard, and serve with a modest spoonful of broth.

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