Nikujyaga

Nikujyaga Recipe - Traditional Japanese Beef and Potato Stew

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

Introduction

Nikujyaga is a traditional Japanese dish that translates to "meat and potatoes." It is a comforting and hearty stew that is perfect for a cozy meal on a chilly day.

History

Nikujyaga originated in the late 19th century in Japan during the Meiji era. It was influenced by Western cuisine, particularly beef stew, and was adapted to suit Japanese tastes. The dish became popular as a home-cooked meal and is now a staple in Japanese households.

Ingredients

1 lb (454 g) beef
6 potatoes, diced
1 onion, chopped
6 shiitake mushrooms
3 tbsp soy sauce, to taste
3 tbsp mirin
3 tbsp sugar
2 cups beef stock or chicken stock or vegetable stock

How to prepare

Prepare the meat by thinly slicing it.
Prepare the vegetables.
In a mixing bowl, combine soy sauce, mirin, sugar, and stock/water. Bring the mixture to a boil.
Add the sliced meat and vegetables to the mixture. Cook on medium-high heat for approximately 30 minutes.

Variations

Substitute beef with pork or chicken for a different flavor.
Add carrots, green beans, or other vegetables to the stew for added nutrition and color.
Use red wine instead of mirin for a richer and more complex flavor.

Cooking Tips & Tricks

Make sure to thinly slice the meat to ensure it cooks evenly and quickly.

- Adjust the seasoning to your taste preferences by adding more or less soy sauce, mirin, or sugar.

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

- Allow the stew to simmer on low heat for a longer period of time for a more tender and flavorful dish.

Serving Suggestions

Nikujyaga is traditionally served with a bowl of steamed rice and a side of pickles for a complete meal.

Cooking Techniques

Simmer the stew on low heat to allow the flavors to meld together.

- Stir occasionally to prevent sticking and ensure even cooking.

Ingredient Substitutions

Use regular mushrooms if shiitake mushrooms are not available.

- Substitute sugar with honey or maple syrup for a healthier alternative.

Make Ahead Tips

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

Presentation Ideas

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

Pairing Recommendations

Nikujyaga pairs well with a light and refreshing cucumber salad or a side of miso soup for a complete Japanese meal.

Storage and Reheating Instructions

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

Nutrition Information

Calories per serving

Each serving of Nikujyaga contains approximately 350 calories.

Carbohydrates

Each serving of Nikujyaga contains approximately 30 grams of carbohydrates.

Fats

Each serving of Nikujyaga contains approximately 15 grams of fats.

Proteins

Each serving of Nikujyaga contains approximately 25 grams of proteins.

Vitamins and minerals

Nikujyaga is a good source of vitamin C, potassium, and iron due to the potatoes and beef in the dish.

Alergens

Nikujyaga contains soy sauce, which may contain soy and wheat allergens.

Summary

Nikujyaga is a balanced dish that provides a good mix of carbohydrates, proteins, and fats. It is also rich in vitamins and minerals, making it a nutritious meal option.

Summary

Nikujyaga is a classic Japanese stew that combines tender beef, potatoes, and vegetables in a savory and slightly sweet broth. It is a comforting and satisfying dish that is perfect for a family dinner or a cozy night in.

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. It was a cold winter day and I was visiting my friend Akiko in Japan. She invited me into her cozy kitchen and started preparing a dish that filled the room with the most amazing aroma. I asked her what she was making and she replied, "Nikujyaga, a traditional Japanese stew made with beef, potatoes, and vegetables."

As I watched her cook, I was mesmerized by the care and attention she put into each step. She taught me how to properly slice the beef and marinate it in soy sauce, sake, and mirin. She showed me how to peel and cut the potatoes into thin slices, and how to julienne the carrots and onions. She explained that the key to a delicious Nikujyaga is to simmer everything slowly in a flavorful broth until the meat is tender and the vegetables are soft.

I asked Akiko where she learned to make this dish and she told me that she had learned it from her mother, who had learned it from her mother before her. The recipe had been passed down through generations, each adding their own twist to make it their own. Akiko's version was simple yet delicious, a perfect balance of savory and sweet flavors.

After hours of simmering, the Nikujyaga was ready. Akiko served it piping hot in a beautiful lacquer bowl and we enjoyed it with a side of steamed rice and pickled vegetables. The flavors were incredible, the beef melting in my mouth and the vegetables soaking up all the delicious broth. I knew then that I had to learn how to make this dish myself.

When I returned home, I immediately set out to recreate Akiko's Nikujyaga. I gathered all the ingredients I needed and followed her instructions to a tee. I marinated the beef, sliced the potatoes, and julienned the carrots and onions. I simmered everything together in a rich broth, letting the flavors meld together until the stew was perfect.

The first bite took me right back to Akiko's kitchen in Japan. The taste was just as I remembered, comforting and full of love. I knew then that Nikujyaga would become a staple in my own kitchen, a dish that would bring warmth and joy to my family for years to come.

Over the years, I have made Nikujyaga countless times, each batch a little different from the last. I have added my own twist to the recipe, experimenting with different vegetables and spices to create a dish that is uniquely mine. But no matter how many times I make it, the taste always brings me back to that cold winter day in Japan, watching Akiko cook with such care and passion.

I have shared the recipe with friends and family, passing it on just as Akiko passed it on to me. I have taught my grandchildren how to make Nikujyaga, hoping that they will continue the tradition and keep the recipe alive for generations to come. And as I sit down to enjoy a bowl of this delicious stew, I am filled with gratitude for the memories and connections that food can bring. Nikujyaga will always hold a special place in my heart, a reminder of the love and friendship that has enriched my life.