Nikujaga Meat and Potato Stew
A beloved Japanese home-cooking classic of thinly sliced beef, potatoes, onion, and shirataki noodles simmered in a sweet soy and dashi broth. Hearty, warming comfort food that tastes even better the next day.
Ingredients
- 12 oz thinly sliced beef (ribeye or sirloin, or pre-sliced shabu-shabu beef), thinly sliced
- 4 medium Yukon Gold potatoes, peeled, cut in chunks
- 2 medium yellow onion, sliced into wedges
- 2 medium carrot, roll-cut
- 14 oz shirataki noodles (konjac noodles), rinsed, cut in half
- 2 cups dashi stock (or chicken broth)
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake (or dry sherry)
- 2 tsp granulated sugar
- 2 tsp neutral oil (vegetable or canola)
- 2 green onions, thinly sliced
Instructions
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1
Heat 2 tsp neutral oil (vegetable or canola) in a large pot over medium-high heat. Add 12 oz thinly sliced thinly sliced beef (ribeye or sirloin, or pre-sliced shabu-shabu beef) in a single layer and cook for 1 to 2 minutes until browned. Stir and cook 1 more minute. Remove beef and set aside.
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2
In the same pot, add 2 medium sliced into wedges yellow onion and saute for 2 minutes until slightly softened.
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3
Add 4 medium peeled, cut in chunks Yukon Gold potatoes, 2 medium roll-cut carrot, and 14 oz rinsed, cut in half shirataki noodles (konjac noodles). Pour in 2 cups dashi stock (or chicken broth), 1/4 cup sake (or dry sherry), 1/4 cup mirin, and 2 tsp granulated sugar. Bring to a boil.
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4
Reduce heat to medium-low, add 1/4 cup soy sauce, and cover with a lid slightly ajar. Simmer for 15 to 18 minutes until the potatoes are tender when pierced with a fork.
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5
Return the thinly sliced beef (ribeye or sirloin, or pre-sliced shabu-shabu beef) to the pot, stir gently, and cook for 2 more minutes until the beef is cooked through to an internal temperature of 160 degrees F and the broth has reduced slightly.
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6
Taste and adjust seasoning. Ladle into bowls and garnish with 2 thinly sliced green onions. Serve with steamed rice.