Imported from the web

Japanese Nikujaga (Braised Beef and Potatoes)

Name: Japanese Nikujaga (Braised Beef and Potatoes)
Prep time: 15 min
Cook time: 30 min
Total time: 90 min
Yield: 3 servings
Cuisine: East Asian
Ingredients: 225 g Thinly sliced beef short rib (Beef brisket or plate, thinly sliced, may also be used); 1.5 个 Potatoes (Cut into chunks; soak and rinse off excess starch first to prevent oxidation); 0.5 个 Onion (Cut into large chunks so it softens well during simmering); 0.5 条 Carrot (Cut into thin strips; optional); Shirataki noodles or konjac pieces (Optional; approximately 100 g based on a typical amount); Scallions (As needed; cut some into sections for simmering and some into thin slices for garnish); Minced garlic (A small amount; optional); Cooking oil (For sautéing the ingredients; the original recipe does not specify an amount, so approximately 1 tsp is estimated); 500 ml Water; 3.5 tbsp Soy sauce; 2 tbsp Mirin; 1 tbsp Rice wine or sake; 2 tbsp Granulated sugar (Increase the amount if you prefer a sweeter flavor that pairs especially well with rice); 1 tbsp Hon-Dashi or bonito stock powder; Shichimi togarashi or Sichuan pepper powder (Add to taste and sprinkle over the top after cooking)

Recipe by 育子燒family Facebook

Imported by R on SeeMeCook

A comforting one-pot dish of sliced beef, potatoes, onions, and carrots simmered together. The broth is savory, sweet, and rich, allowing both the meat and vegetables to absorb the sauce thoroughly. Preparing it in advance, letting it rest, and reheating it before serving enhances the flavor and makes it especially satisfying with rice.

3 servings90 minEast Asian

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Ingredients

225 g Thinly sliced beef short rib (Beef brisket or plate, thinly sliced, may also be used)
1.5 个 Potatoes (Cut into chunks; soak and rinse off excess starch first to prevent oxidation)
0.5 个 Onion (Cut into large chunks so it softens well during simmering)
0.5 条 Carrot (Cut into thin strips; optional)
Shirataki noodles or konjac pieces (Optional; approximately 100 g based on a typical amount)
Scallions (As needed; cut some into sections for simmering and some into thin slices for garnish)
Minced garlic (A small amount; optional)
Cooking oil (For sautéing the ingredients; the original recipe does not specify an amount, so approximately 1 tsp is estimated)
500 ml Water
3.5 tbsp Soy sauce
2 tbsp Mirin
1 tbsp Rice wine or sake
2 tbsp Granulated sugar (Increase the amount if you prefer a sweeter flavor that pairs especially well with rice)
1 tbsp Hon-Dashi or bonito stock powder
Shichimi togarashi or Sichuan pepper powder (Add to taste and sprinkle over the top after cooking)

Steps

1
Cut the potatoes into chunks, soak them briefly, then rinse off the excess starch from the surface to reduce oxidation and keep the broth clearer. Cut the onion into large chunks, slice the carrot into thin strips, and prepare the scallions, minced garlic, and remaining ingredients.
2
Heat a small amount of cooking oil in a pot. Add the onion first and sauté until sweet and softened.
3
Add the carrot strips and continue stir-frying.
4
Add the minced garlic and sauté until fragrant, releasing its aroma.
5
Add the potatoes, scallions, and optional shirataki or konjac. Pour in 500 ml water, then season with soy sauce, mirin, rice wine or sake, sugar, and Hon-Dashi or bonito stock powder.
6
Bring to a boil over high heat, then reduce the heat to low and simmer for 10–20 minutes, until the potatoes are tender.
7
Once the potatoes are tender, add the thinly sliced beef. Do not cook it for too long; maintain a gentle simmer and cook only until the beef is fully cooked.
8
After cooking, do not serve immediately. Let the dish rest for approximately 30–60 minutes so the beef can fully absorb the broth.
9
Reheat before serving, then sprinkle with sliced scallions and shichimi togarashi or Sichuan pepper powder. Ladle the broth over the beef and potatoes when serving.

Notes

The original recipe mentions that beef brisket or plate, which contains more fat and becomes more tender when simmered, may be used instead of beef short rib. The carrot, minced garlic, and shirataki or konjac may all be omitted. Letting the dish rest and reheating it before serving allows the meat to absorb more of the broth and improves the flavor. The original recipe does not specify the exact amounts of cooking oil, scallions, or shirataki or konjac; the related quantities are estimated based on typical amounts.