Japanese cuisine · Soups & Stews

Nikujaga

Strips of beef, potatoes, and carrots braised tender in a sweet-savory dashi-soy broth – Japan's favorite comfort food.

Ingredients · for 4 servings

• 400g beef (thinly sliced)
• 800g potatoes
• 2 carrots
• 2 onions
• 500ml dashi
• 5 tbsp soy sauce
• 4 tbsp mirin
• 2 tbsp sake
• 1 tbsp sugar
• 150g snow peas
• 1 tbsp sesame oil

Instructions

1. Peel the potatoes and cut into large chunks, cut the carrots on the diagonal into diamond shapes, and cut the onions into thick wedges.
2. Heat the sesame oil in a wide pot and sear the beef for 2–3 minutes, until it just loses its raw color.
3. Add the onions, potatoes, and carrots and fry along for 3 minutes, until everything is glossy with oil.
4. Pour in the dashi, stir in the sugar, sake, and mirin, bring to a boil, and carefully skim off the gray foam.
5. Add the soy sauce, place a smaller lid directly on the vegetables, and simmer gently for 20–25 minutes, until the potatoes are tender and only a little broth remains in the pot.
6. Cook the snow peas along for the last 3 minutes, and let the pot rest for 10 minutes before serving – this lets the seasoning soak into the potatoes.