Nikujaga

Nikujaga Recipe - Traditional Japanese Dish with Beef and Potatoes

Region / culture: Japan | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Nikujaga is a classic Japanese comfort food dish that translates to "meat and potatoes" in English. This hearty stew-like dish is made with thinly sliced beef, potatoes, onions, and a savory-sweet soy sauce-based broth. It is a popular dish in Japanese households and is often served as part of a traditional meal.

History

Nikujaga is said to have originated in the late 19th century during the Meiji era in Japan. It was influenced by Western cuisine, particularly the beef stew dishes introduced by Western countries. The dish was created as a way to incorporate meat, which was not commonly consumed in Japan at the time, into the traditional Japanese diet. Over the years, Nikujaga has become a beloved comfort food dish in Japan and is often served in homes and restaurants throughout the country.

Ingredients

1 lb (454 g) russet potatoes, peeled and cut into 4 to 5 pieces each
0.33 lb (150 g) beef, thinly sliced
0.67 lb (304 g) yellow onions, sliced (about 0.33 inch wide)
1 tbsp vegetable oil
400 cc water (about 1.5 cups)
3 tbsp or more soy sauce (to taste)
3 tbsp or more brown sugar (to taste)
2 tbsp sake or white wine

How to prepare

Prepare the vegetables as instructed above.
Heat a deep pan and add oil and beef.
Sauté for a couple of minutes, then add onion and potato.
Continue sautéing for 3 minutes.
Add water, soy sauce, brown sugar, and sake or wine.
Bring to a simmer, partially covering the pan.
Skim off any foam and cook for about 20 to 30 minutes until the potatoes are cooked through.

Variations

Substitute the beef with thinly sliced pork or chicken for a different flavor.
Add carrots, mushrooms, or other vegetables to the dish for added nutrition and flavor.
Use red wine instead of white wine for a deeper flavor profile.

Cooking Tips & Tricks

Be sure to thinly slice the beef to ensure it cooks quickly and evenly.

- Adjust the amount of soy sauce and brown sugar to suit your taste preferences.

- For a richer flavor, you can use beef broth instead of water.

- Allow the dish to simmer for at least 20 minutes to allow the flavors to meld together.

Serving Suggestions

Nikujaga is traditionally served with a bowl of steamed white rice and a side of pickles or salad. It can also be enjoyed on its own as a hearty one-pot meal.

Cooking Techniques

Sauté the beef and onions before adding the potatoes to develop a rich flavor base.

- Simmer the dish over low heat to allow the flavors to meld together.

Ingredient Substitutions

Use sweet potatoes or yams instead of russet potatoes for a sweeter twist.

- Substitute the soy sauce with tamari or coconut aminos for a gluten-free option.

Make Ahead Tips

Nikujaga can be made ahead of time and reheated before serving. Store the dish in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Nikujaga in individual bowls garnished with chopped green onions or sesame seeds for a pop of color and texture.

Pairing Recommendations

Nikujaga pairs well with a light and refreshing Japanese green tea or a cold glass of beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the dish in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

300

Carbohydrates

- Total Carbohydrates: 38g

- Dietary Fiber: 4g

- Sugars: 10g

Fats

- Total Fat: 10g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 20g

Vitamins and minerals

Vitamin A: 2%

- Vitamin C: 30%

- Calcium: 4%

- Iron: 15%

Alergens

Soy

Summary

Nikujaga is a balanced dish that provides a good source of carbohydrates, proteins, and essential vitamins and minerals. It is a satisfying and nutritious meal option.

Summary

Nikujaga is a comforting and flavorful Japanese dish that combines tender beef, potatoes, and onions in a savory-sweet broth. This hearty one-pot meal is easy to make and perfect for a cozy night in. Enjoy it with a bowl of steamed rice and your favorite side dishes for a satisfying meal.

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold dear in my heart. It all began many years ago when I was a young girl living in Japan. My grandmother, who was a skilled cook, would often invite me into her kitchen to watch her work her magic with pots and pans. I was always fascinated by the way she could take simple ingredients and turn them into delicious meals that brought our family together around the dinner table.

One day, as I sat on a stool in my grandmother's kitchen, she handed me a bowl of steaming hot Nikujaga, a traditional Japanese dish made with beef, potatoes, and onions simmered in a sweet and savory sauce. As I took my first bite, I was immediately transported to a place of comfort and warmth. The flavors danced on my tongue, and I knew that I had to learn how to make this dish for myself.

My grandmother smiled at me as she saw the delight on my face. "Would you like to learn how to make Nikujaga, my dear?" she asked. I nodded eagerly, and from that moment on, she became my mentor in the art of Japanese cooking.

I watched as my grandmother carefully peeled the potatoes and sliced them into thin rounds. She then cut the beef into bite-sized pieces and thinly sliced the onions. As she worked, she explained the importance of each ingredient and how they all came together to create the perfect balance of flavors in Nikujaga.

Next, my grandmother showed me how to make the sauce for the dish. She combined soy sauce, sugar, sake, and mirin in a small bowl, stirring until the sugar had dissolved. She then poured the sauce over the beef, potatoes, and onions in a large pot and brought it to a simmer.

As the Nikujaga cooked, the aroma of the dish filled the kitchen, making my mouth water in anticipation. My grandmother taught me how to adjust the seasoning, adding a little more soy sauce or sugar to suit my taste. She also showed me how to stir the pot gently to prevent the potatoes from breaking apart.

After a few hours of simmering, the Nikujaga was ready. My grandmother spooned the dish onto plates and garnished it with a sprinkle of chopped green onions. I took my first bite, and once again, I was transported to a place of comfort and warmth.

From that day on, Nikujaga became a staple in my own kitchen. I would make it for my family and friends, sharing the recipe that had been passed down to me by my grandmother. Each time I made Nikujaga, I would think of her and the many happy memories we had shared in her kitchen.

As the years went by, I continued to experiment with the recipe, adding my own twist here and there. Sometimes I would use different cuts of beef or swap out the potatoes for sweet potatoes. But no matter how I changed the dish, the essence of Nikujaga remained the same – a comforting and delicious meal that brought people together around the dinner table.

Now, as I sit in my own kitchen, preparing Nikujaga for my grandchildren, I can't help but smile as I remember the day when my grandmother first taught me how to make this dish. It is a memory that I will always hold dear and a recipe that will continue to be a part of my family for generations to come.