Nikujaga Soup
A comforting Japanese stew soup featuring tender beef, potatoes, and carrots simmered in a savory dashi broth.
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Ingredients
- 0.5 lb thinly sliced beef chuck, sliced
- 2 medium Yukon Gold potatoes, cubed
- 1 medium yellow onion, sliced
- 1 large carrots, sliced
- 4 cups dashi stock
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 1 tbsp vegetable oil
Instructions
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1
Heat 1 tbsp vegetable oil in a medium pot over medium heat.
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2
Add 0.5 lb sliced thinly sliced beef chuck and cook for 3 minutes until internal temperature reaches 145F.
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3
Add 1 medium sliced yellow onion, 1 large sliced carrots, and 2 medium cubed Yukon Gold potatoes, stirring for 3 minutes.
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4
Pour in 4 cups dashi stock, 3 tbsp soy sauce, 2 tbsp mirin, and 1 tbsp sugar.
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5
Bring to a boil, then cover and simmer for 15 minutes until vegetables are tender.
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