Best 2 Niku Jaga Japanese Beef Stew Recipes

Niku jaga is a classic Japanese beef stew, typically made with thinly sliced beef, potatoes, onions, and carrots, and simmered in a sweetened soy sauce broth. It's a hearty and flavorful dish that is often served with rice or noodles. With so many different ways to make it, finding the best niku jaga recipe can be overwhelming. To help you out, we've compiled a list of our favorite recipes that are sure to please everyone at the table. Whether you're looking for a traditional recipe or a more modern take on this classic dish, we've got you covered. So grab your ingredients and let's get cooking!

Check out the recipes below so you can choose the best recipe for yourself!

NIKU JAGA (JAPANESE BEEF STEW IN THE CROCK POT)

Niku Jaga (Japanese Beef Stew in the Crock Pot) image

Delicious anytime!!! Serve with sticky rice for a hearty meal! This isn't your ordinary "stew", and it is supposed to be runny. Lots of broth! Enjoy!

Provided by Miss Diggy

Categories Stew

Time 12h5m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs beef stew meat
1 cup water
1/2 cup Japanese sake (dry white wine)
1/4 cup sugar
1/4 cup soy sauce
1 teaspoon salt
1/2 lb baby carrots
3 medium potatoes, peeled and chopped
1 white onion, diced

Steps:

Put all into crock pot and cook on low 10-12 hours or on high 4-6 hours.
Stir before serving.

NIKU-JAGA (JAPANESE BEEF STEW)

Niku-Jaga (Japanese Beef Stew) image

My husband and I hosted many foreign students over the years. We always loved to have them cook for us. It gave them a chance to share their culture and for us to take a culinary trip without leaving home. A favorite of ours in Niku-Jaga which Naoki Sekiya made for us. We have remained in contact with Naoki for over 20...

Provided by Marsha Gardner

Categories Beef

Number Of Ingredients 8

Ingredients

3/4 lb thinly sliced raw beef, cut into 1 1/2 inch squares
4 medium white potatoes, peeled, in large cubes
2 medium onions, peeled, and cut into this semicircles
4 tsp canola oil
2/3 c water
1/4 c sake or dry white wine
2 Tbsp sugar
3 Tbsp soy sauce

Steps:

1. Saute` beef in 2 teaspoons oil for 2 minutes or until browned, then remove from pan along with any meat juices.
2. Add 2 teaspoons more oil to pan along with the potatoes and onions; saute` 2 minutes until onions get separated.
3. Add water, sake, and sugar. Bring to a boil and cook loosely covered until potatoes re half done. Add soy sauce and the beef along with any juices; bring to a boil again and cook loosely covered until potatoes are quite tender (15 minutes). Serve hot.
4. I suggest if you do not use Sake you add 1/2 teaspoon fresh ginger along with the soy sauce to give it extra flavor.

Tips:

Choose the right cut of beef: For a tender and flavorful stew, select a cut of beef that is well-marbled, such as chuck roast or brisket.
Brown the beef before stewing: Browning the beef in a little oil before adding it to the stew pot helps to develop its flavor and create a rich, brown gravy.
Use a variety of vegetables: Niku jaga is a versatile dish that can be made with a variety of vegetables. Some popular choices include potatoes, carrots, onions, and shiitake mushrooms.
Season the stew well: Be sure to season the stew with salt, pepper, and other spices to taste. You can also add a splash of soy sauce or mirin for extra flavor.
Simmer the stew until the beef is tender: The stew should be simmered for at least 1 hour, or until the beef is fall-apart tender.
Serve the stew with rice: Niku jaga is traditionally served with rice. You can also serve it with noodles or bread.

Conclusion:

Niku jaga is a delicious and hearty Japanese beef stew that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its tender beef, flavorful vegetables, and rich gravy, niku jaga is sure to be a hit with your family and friends.