Nikujaga (Japanese beef and potato stew)
An iconic dish, frequently cooked in typical Japanese households consisting of sliced beef, onion, potatoes boiled in a sweet dashi broth.
- 1 hour
- 4 Servings
- 360g beef (thinly sliced if possible from the butcher or slice your own)
- 1 onion
- 500g potatoes
- 2 carrots
- 10 mange tout beans
- 200g Yutaka Organic Konjac noodle
- 1 tbsp sunflower oil
- 300ml dashi or water
- 3 tbsp Yutaka Cooking Sake
- 2 tbsp brown sugar
- 3 tbsp Yutaka Mirin
- 7 tbsp Yutaka Reduced Salt Soy Sauce or 5 tbsp tamari soy sauce
- Peel vegetables and cut the potatoes in half, chop carrots roughly and cut the onion into eighths. Cut the mange tout in half.
- Slice the beef thinly if not already sliced.
- Heat the oil in a deep pan then fry the onions, carrots, and potatoes.
- Add the beef and konjac noodles (also called shirataki noodles), brown the beef then add the 300ml dashi stock (or water) and bring it to boil.
- While boiling, skim the scum off the surface of the water. (called aku – it creates a bitter taste and cloudy soup)
- Add the sake, brown sugar, and mirin. Put the lid on, turn down the heat, then simmer for 15mins until the potatoes are cooked.
- Add soy sauce, cook slowly on a low heat for 10mins then add the mange tout beans.
- Remove from the heat then leave to stand until you serve, leave to cool down.