Japanese Stew Japanese Beef Stew Nikujaga
The comforting weeknight dinner – One Pot Nikujaga! This easy Japanese Beef and Potato Stew takes simply 20 minutes to cook, perfect with a side serve of pipage hot sushi rice.
Why We Beloved This
Nikujaga is like the Japanese equivalent of craven noodle soup. It makes you feel loved and warm, with the goop squeamish and light, and then it doesn't sit heavy in your tummy. Cooked in the one pot, at that place'south also no demand for a heap of dishes!
Past using a drop lid to melt the ingredients, the murphy and carrot go actress soft while still keeping their construction. It's fascinating to come across and taste. Nosotros think the potato is so soft when you seize with teeth into it, information technology's like mash!
What is Nikujaga?
Nikujaga is a calorie-free Japanese beef and murphy stew. Originally created past chefs from the Purple Japanese Navy, it'southward at present a common weeknight dish institute in households and restaurants throughout Japan.
The staple ingredients are usually thin strips of beef alongside onion, carrot, shirataki noodles and the star of the dish – potatoes. Cooked using a driblet lid known at otoshibuta, everything is cooked to perfection, maintaining shape and structure while arresting the flavours of the stock and seasoning.
Where We Learned This
It was down a flight of stairs, another floor or two in an lift and through a inconspicuous white door that nosotros entered into an underground pub in Osaka, Japan.
Owned by our friend Rena and her husband, we were shuffled into the tiny kitchen backside the bar with ingredients laid out and a handwritten recipe for their version of Nikujaga and miso soup.
What followed was AC/DC playing on a projector in the background, their friends joining us for a sushi party, and wonderful conversation in a variety of broken English language and Japanese.
What You'll Demand
- Meat – Thinly sliced beefiness shabu shabu style works best. You can also apply Aussie sizzle steak. Sub with sparse pork slices, chopped chicken, beef mince or firm tofu.
- Potatoes – Medium sized potatoes, quartered work well. Chop into 6 for larger potatoes. White or yukon gold potatoes are nice and creamy in this dish.
- Shirataki Noodles – Also known as konnyaku / konjac / super low cal noodles. Sub with sweet spud noodles, vermicelli, ramen noodles or omit birthday.
- Onion –Regular chocolate-brown or white onions add a nice sweetness to the dish.
- Dark-green Beans – Regular fresh or frozen light-green beans are delicious. Sub with snow peas, asparagus or corn.
- Dashi Stock – Whether fresh or powdered, this gives nikujaga the archetype umami flavour you want your veggies to absorb.
- Soy Sauce – Regular soy sauce is best, sub with tamari.
- Cooking Sake – Sake tin be expensive in some areas, so sub with Chinese rice vino if required. You tin also omit, and supervene upon the same amount with more mirin.
- Sugar – Essential to giving the authentic nikujaga flavour. Sub with honey, molasses or golden syrup for a richer sugariness.
- Mirin – This sweet rice vino helps to bring both depth and sweetness to the goop.
How to brand Japanese Beef and Potato Stew:
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- Removeshirataki noodles from the packet and cutting roughly in one-half. Place in a bowl and comprehend with boiling water for a few minutes. Bleed and set aside.
- Pour thevegetable oil in a medium saucepan over medium high oestrus. Add thethinly sliced beef strips and fry for a minute or two until dark-brown. Pour in thesoy sauce,sake,carbohydrateandmirinand allow the meat to soak up the flavours for a farther ane-ii minutes.
- Side by side, add thepotatoes,carrotandonion. Mix together then pour in thedrained shirataki noodles. Frying for some other minute or two.
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- Cascade in thedashi stock and bring to a boil, and so reduce oestrus to simmer on low medium estrus.
- Scoop off whatever foam on tiptop with a spoon and give everything a gentle stir, then encompass with a lid orotoshibuta (Japanese driblet hat – you can also utilise aluminium foil or paper towel). Simmer for a further 10 minutes or until the potatoes are cooked through and soft.Annotation: Yous can check potatoes with a fork or chopstick.
- Remove the chapeau or otoshibuta and pop yourgreen beans on top, allowing them to melt for a minute before switching off the rut.
- Serve immediately, or allow to cool then pop in the fridge until you lot're ready to reheat on a low simmer. This will allow the flavours to develop over time.
Wandercook'southward Tips
- Sweet – While we love the traditional sweet of nikujaga, feel gratis to halve or omit the carbohydrate for a more savoury result.
- Maximise Flavour – For the all-time taste, we recommend cooking nikujaga the day before or in the forenoon, then the flavours accept a chance to actually soak into all the meat and vegetables.
- Storage – Nikujaga stores well in the refrigerator for 2-3 days. To reheat, simply simmer on the stove on a low medium heat, or pop in the microwave for a minute or two until warmed to your preferred temperature.
FAQs
What are konnyaku / shirataki noodles?
Shirataki noodles, sometimes referred to every bit konnyaku, are noodles made from the konjac root. They are super low in calories, and popular in Asian dishes. The noodles do have a slight olfactory property, which disappears one time cooked.
What is nikujaga usually served with?
Nikujaga is a light stew, and works well served with a few accompaniments. Patently sushi rice and miso soup are very popular choices. You could also make it a three form meal, serving gyoza to commencement and finishing with daifuku mochi.
Variations
- Make it Vegan – Sub the dashi for kombu dashi, and the beefiness for mushrooms (shiitake, oyster and /or enoki) or firm tofu for a vegan nikujaga.
- Kanto Style Nikujaga – Bandy the beef slices for thinly sliced pork instead, a pop choice in the Kanto region of Nihon.
- Omit Shirataki – The shirataki noodles are not the star of the dish, then if y'all can't find them – but exit them out, or add in a little extra veggies.
Make it a feast with these classic Japanese dishes:
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Easy Onigiri – Japanese Rice Assurance -
Easy Enoki Beef Rolls – Japanese Appetiser -
Daifuku Mochi – Japanese Sweet Bean Rice Cakes -
Pork Gyoza – Japanese Dumplings Recipe
★ Did you make this recipe? Please exit a comment and a star rating below!
Servings: iv bowls
Calories: 243 kcal
Toll: $10
- 150 g thinly sliced beef cutting into strips, use shabu shabu meat or sizzle steak works well in Commonwealth of australia
- 3 potatoes medium size, diced, 350g / 12.34oz
- 1 carrot small
- 100 grand shirataki noodles (ordinarily half a packet / 3.52oz) konnyaku / konjac low cal noodles, sub sweet potato noodles
- 1 onion quartered, white or brown onions
- 1 handful light-green beans roughly chopped, sub snow peas or asparagus
- 2 ½ cups dashi stock (two.5 tsp dashi powder + 625ml / one.three pints water)
- ¼ cup soy sauce + one tbsp, 65ml / two.19fl oz
- ¼ cup sake sub Chinese rice wine, 30ml / 1.35fl oz
- 3 tbsp saccharide 45g / i.58oz
- 2 tbsp mirin
- 1 tbsp vegetable oil
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Remove shirataki noodles from the package and cut roughly in half. Place in a bowl and cover with boiling water for a few minutes. Bleed and set aside.
100 grand shirataki noodles
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Pour the vegetable oil in a medium saucepan over medium high heat. Add together the thinly sliced beef strips and fry for a minute or 2 until chocolate-brown. Pour in the soy sauce, sake, sugar and mirin and allow the meat to soak up the flavours for a further ane-two minutes.
150 g thinly sliced beefiness, ¼ loving cup soy sauce, ¼ cup sake, 3 tbsp sugar, ane tbsp vegetable oil, 2 tbsp mirin
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Next, add the potatoes, carrot and onion. Mix together and so pour in the drained shirataki noodles. Frying for some other minute or two.
three potatoes, one carrot, 1 onion
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Cascade in the dashi stock and bring to a boil, then reduce estrus to simmer on low medium heat.
ii ½ cups dashi stock
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Scoop off any foam on acme with a spoon and give everything a gentle stir, so cover with a hat or otoshibuta (Japanese drib lid – you can also use aluminium foil or paper towel). Simmer for a further 10 minutes or until the potatoes are cooked through and soft. Annotation: You can check potatoes with a fork or chopstick.
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Remove the lid or otoshibuta and popular your greenish beans on elevation, allowing them to cook for a minute before switching off the heat.
1 scattering green beans
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Serve immediately, or allow to absurd so pop in the refrigerator until y'all're ready to reheat on a depression simmer. This volition permit the flavours to develop over time.
Nutrition Facts
I Pot Nikujaga – Japanese Beef and Potato Stew
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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Source: https://www.wandercooks.com/nikujaga/