Nikujaga Soup

Name: Nikujaga Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
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

A comforting Japanese stew soup featuring tender beef, potatoes, and carrots simmered in a savory dashi broth.

35 minEasyServes 4290 cal/serving

JapaneseSoupStovetopStandardDairy-FreeNut-FreeEgg-Free

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

1

Heat 1 tbsp vegetable oil in a medium pot over medium heat.
2

Add 0.5 lb sliced thinly sliced beef chuck and cook for 3 minutes until internal temperature reaches 145F.
3

Add 1 medium sliced yellow onion, 1 large sliced carrots, and 2 medium cubed Yukon Gold potatoes, stirring for 3 minutes.
4

Pour in 4 cups dashi stock, 3 tbsp soy sauce, 2 tbsp mirin, and 1 tbsp sugar.
5

Bring to a boil, then cover and simmer for 15 minutes until vegetables are tender.

Questions

Can I make Nikujaga Soup gluten-free?

Yes. The gluten in this entry is 3 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Nikujaga Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Nikujaga Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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