Nikujaga (Japanese Meat and Potato Stew)

Method22 steps

1. 1

   Step 1: Gather all the ingredients. Allow an additional 30–60 minutes for the cooked stew to rest and absorb the seasoning before reheating and serving.

   
2. 2

   Step 2: Cut 1 onion in half, and cut each half into ½-inch (1.3 cm) wedges.

   Uses 1 onion (8.8 oz, 250 g)

   
3. 3

   Step 3: Peel 1 carrot and cut it into 1-inch (2.5 cm) pieces. Here, I use a Japanese cutting technique called rangiri where we cut the carrot diagonally while rotating it a quarter turn between cuts. This helps to create more surface area so it will cook faster and absorb more flavor.

   Uses 1 carrot (4.5 oz, 127 g)

   
4. 4

   Step 4: Peel the Yukon gold potatoes (3) and cut them into quarters.

   Uses 3 Yukon gold potatoes (1.2 lb, 546 g)

   
5. 5

   Step 5: Remove the sharp edges of the potatoes with a knife to create smooth corners. Then, soak the potatoes in water to remove the starch. Tip: We call this Japanese cutting technique mentori. This prevents the potatoes from breaking into pieces. If the potatoes have sharp edges, they are likely to bump into each other and break while simmering.

   Uses quartered potatoes · water for soaking potatoes, as needed

   
6. 6

   Step 6: Remove the strings from 8 pieces snow peas.

   Uses 8 pieces snow peas (or use green beans or green peas)

   
7. 7

   Step 7: Bring a small pot of water to a boil and add a pinch of salt. Add the snow peas.

   Uses trimmed snow peas · pinch of salt · water for blanching, as needed

   
8. 8

   Step 8: Blanch them in the boiling water for 1 minute and take them out. Keep the water boiling.

   Uses snow peas in boiling salted water

   
9. 9

   Step 9: Drain 1 package shirataki noodles and cut them roughly in half. Blanch the noodles in the pot of boiling water for 1 minute to remove any odor.

   Uses 1 package shirataki noodles (7 oz, 200 g) · retained boiling blanching water

   
10. 10

    Step 10: Drain well and set aside. Cut the thinly-sliced beef (½ lb) in half or thirds (depending on the size) so that the pieces are about 3 inches (7.6 cm) wide.

    Uses blanched shirataki noodles · ½ lb thinly sliced beef (such as ribeye) (or slice your own meat; you can use thinly sliced pork; substitute with shiitake, king oyster, or portobello mushrooms for vegan/vegetarian)

    
11. 11

    Step 11: Preheat a large pot or Dutch oven (I used a 4-QT Staub cocotte) on medium heat. Then, add 1 Tbsp neutral oil and sauté the onion wedges.

    Uses 1 Tbsp neutral oil · onion wedges

    
12. 12

    Step 12: When the onion wedges are coated with oil, add ½ lb thinly sliced beef (such as ribeye) and cook until no longer pink.

    Uses cut thinly sliced beef · sautéed onion and oil

    
13. 13

    Step 13: Drain the soaked potatoes, then add them to the beef and onion. Stir to coat the potatoes with the pan juices.

    Uses soaked potatoes, drained · beef and onion mixture

    
14. 14

    Step 14: Add the carrot pieces and shirataki noodles and mix everything together.

    Uses cut carrot · drained shirataki noodles · beef, onion and potatoes

    
15. 15

    Step 15: Add 2 cups dashi (Japanese soup stock), making sure there‘s enough liquid to almost cover the ingredients (it doesn‘t have to fully cover the ingredients). If there‘s not enough liquid, add water.

    Uses 2 cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi) · water for optional stew top-up, as needed · meat, vegetables and shirataki

    
16. 16

    Step 16: Cover with a lid and continue to cook. Once boiling, skim the scum and foam from the surface with a fine-mesh skimmer.

    Uses unseasoned stew

    
17. 17

    Step 17: Add 1 Tbsp sugar, 2 Tbsp sake, 4 Tbsp soy sauce, and 4 Tbsp mirin.

    Uses 1 Tbsp sugar · 2 Tbsp sake · 4 Tbsp soy sauce · 4 Tbsp mirin · skimmed stew

    
18. 18

    Step 18: Mix it all together and place an otoshibuta (drop lid) on top of the ingredients.

    Uses seasoned stew

    
19. 19

    Step 19: Simmer on low heat for 12–14 minutes, or until a skewer pierces a potato easily. Tip: The otoshibuta holds the ingredients in place and is necessary to maintain the shape of the vegetables. They bump into each other and break easily when they are loose. Do not mix the ingredients while cooking; the otoshibuta will help distribute the cooking liquid and its flavors.

    Simmer until tender · 14 minUses stew under the drop lid

    
20. 20

    Step 20: Turn off the heat and remove the otoshibuta. Ideally, let the Nikujaga rest (uncovered) for 30–60 minutes before serving. The flavors will soak into the ingredients while cooling down.

    Uses cooked stew

    
21. 21

    Step 21: When you are ready to serve the Nikujaga, add the blanched snow peas to the pot and cover to reheat on medium heat. When simmering, reduce the heat and let it simmer for a few minutes. Tip: Add the snow peas right before serving to keep their bright color.

    Uses blanched snow peas · rested stew

    
22. 22

    Step 22: Turn off the heat and serve the Nikujaga with some cooking liquid in a large serving bowl or individual bowls.

    Uses finished reheated nikujaga