Best 4 Nikujaga Japanese Style Meat And Potatoes Recipes

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NikuJaga, a traditional Japanese dish that combines the flavors of savory meat and tender potatoes, is a delightful culinary experience that evokes the essence of Japanese home cooking. This hearty and comforting dish, often served as a main course, is a testament to the harmony between humble ingredients and the magic of simple preparation. As you embark on a culinary journey to recreate NikuJaga in your own kitchen, let's delve into the secrets of achieving the perfect balance of flavors and textures that make this dish so beloved.

Here are our top 4 tried and tested recipes!

NIKU JYAGA (JAPANESE BEEF AND POTATO STEW)



Niku Jyaga (Japanese Beef and Potato Stew) image

There's nothing extraordinary about meat and potatoes stewed in a sweet soy broth, and yet it's easy to find yourself taking just one more taste until half the pot is gone. Patience pays off though: niku jyaga tastes better the second day, when the potatoes are saturated with sauce. Every household makes it a little differently in Japan, and so the flavor is affectionately called "mother's taste." Saori Kurioka, a private chef in Brooklyn, cooks hers the same minimalist way her mother and grandmother did in Kobe, with just beef, potatoes, onion and carrot. She uses a wooden otoshibuta, a drop-lid that fits inside the pot, so the vegetables simmer and steam evenly as the broth slowly concentrates, but the same thing can be achieved with parchment paper. Beveling the edges of the potatoes with a peeler keeps them from crumbling as the jostle around the simmering pot, but skip it if you're rushed or impatient.

Provided by Hannah Kirshner

Categories     dinner, lunch, weekday, soups and stews, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

5 medium waxy potatoes, such as Yukon Gold (about 2 1/2 pounds)
2 medium carrots, peeled
2 small onions (about 1 pound), peeled
1 piece dried kombu, about 8 inches by 5 inches, broken in half (optional)
1/4 cup soy sauce
3 tablespoons mirin
3 tablespoons sake
3 tablespoons raw or turbinado sugar
8 ounces thinly sliced, well-marbled beef (see note)

Steps:

  • Peel potatoes and cut each into 4 to 6 pieces, so they are relatively uniform in size. Bevel the edges of each piece with a vegetable peeler. Soak in cold water for about 10 minutes to remove some starch.
  • Cut carrots in rangiri: Hold the knife at a diagonal, and rotate carrot quarter turns to cut irregular, multifaceted chunks. Cut each onion into 6 to 8 wedges, about 3/4 inch wide. Cut beef into 2-inch pieces.
  • Prepare a drop-lid for a 3- or 4-quart heavy-bottomed pot: Cut a circle of parchment paper about 1 inch smaller than the diameter of the pot, and cut a 1/2-inch hole in its center.
  • Drain and rinse potatoes. Add to pot with carrots, onions and 1 1/2 cups water (it will not fully cover the vegetables). Tuck kombu (if using) into the water. Bring to a boil, then discard kombu. Add soy sauce, mirin, sake and sugar. Add beef, stirring to distribute.
  • Place parchment lid directly on top of vegetables and liquid, and simmer - don't boil - stirring occasionally, for 20 to 25 minutes, until potatoes are very tender. Turn off heat, discard parchment, and rest for at least 30 minutes (overnight is even better) to allow the potatoes to soak up the seasoning. Reheat, and serve with white rice, or a frosty beer.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 1 gram, Carbohydrate 49 grams, Fat 2 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 642 milligrams, Sugar 12 grams, TransFat 0 grams

NIKUJAGA (JAPANESE-STYLE MEAT AND POTATOES)



Nikujaga (Japanese-style meat and potatoes) image

Nikujaga (meat and potatoes) is a popular dish in Japan.

Provided by Hinata

Categories     World Cuisine Recipes     Asian     Japanese

Time 50m

Yield 4

Number Of Ingredients 9

8 snow peas
1 tablespoon vegetable oil
¼ pound sirloin steak, thinly sliced
4 potatoes, cut into bite sized pieces
2 cups dashi soup
¼ cup soy sauce
¼ cup sake
1 tablespoon white sugar
1 onion, chopped

Steps:

  • Put the snow peas in a small saucepan with enough water to cover; bring to a boil and immediately remove from heat. Drain and set aside.
  • Heat the oil in a large skillet over medium heat; cook the beef in the oil until browned. Add the potatoes; cook and stir until soft, 5 to 7 minutes. Stir the dashi soup, soy sauce, sake, and sugar into the mixture; simmer for 10 minutes.
  • Reduce heat to low and scatter the chopped onion over the mixture; allow to simmer until the liquid is nearly completely evaporated, about 15 minutes more. Top the mixture with the snow peas to serve.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 48.1 g, Cholesterol 13.4 mg, Fat 6.2 g, Fiber 6 g, Protein 13.7 g, SaturatedFat 1.5 g, Sodium 1109.2 mg, Sugar 8.5 g

NIKUJAGA (JAPANESE MEAT & POTATOES)



Nikujaga (Japanese Meat & Potatoes) image

The best kind of Japan comfort food, and it's really not very hard to make. This recipe inspired by http://justonecookbook.com/recipes/nikujaga/, the best version I've found so far. Info about how to make dashi (essential for most Japanese dishes) can be found on the internet, including here: http://justonecookbook.com/how-to/how-to-make-dashi-jiru/. I use the instant dashi powder packets or make my own.

Provided by Maggie

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 large onion
1/2 carrot
2 medium potatoes
225 g thinly sliced meat (1/2 pound usually beef, but pork is fine, too)
1 (5 -7 ounce) package shirataki noodles
4 snow peas (can use green beans)
1 tablespoon vegetable oil
2 cups dashi stock (check your Asian market, make your own or substitute beef broth)
4 tablespoons mirin
4 tablespoons soy sauce
2 tablespoons sake
1 tablespoon sugar

Steps:

  • Prepare the dashi or beef broth.
  • Prepare veggies: Cut onion into 10-12 wedges. Peel and cut the carrot in half lengthwise and then cut diagonally into about 1" pieces. Cut the potatoes into large bite-sized chunks (they may cook down some) and put in water to prevent color change.
  • Remove string from snow peas and boil for 30 seconds and set aside.
  • Rinse and drain shirataki noodles and boil for 1 minute. You may wish to cut them in half. Set aside.
  • Cut sliced meat in half, if necessary.
  • Heat oil in a large pot and add the onion and the meat and cook until the meat is no longer pink.
  • Add the potatoes, carrots and shirataki noodles. Then add the dashi stock and the Seasonings (again, may want to add a little more of each for more flavor - taste and adjust) and bring to a boil.
  • Turn down heat, skim off any scum and place an "otoshibuta" (or piece of aluminum foil, folded round to fit in the pan on top of the mixture and with a hole poked in the middle for ventilation) and simmer about 15 minutes or until vegetables are cooked.
  • Turn off the heat, remove the "otoshibuta" or foil and let stand 30 minutes before heating up to serve, or plan to serve the next day.
  • Once heated again, top with snow peas and serve.

Nutrition Facts : Calories 171.7, Fat 3.6, SaturatedFat 0.5, Sodium 1111, Carbohydrate 28.5, Fiber 3.4, Sugar 6.6, Protein 4.7

NIKUJAGA (JAPANESE-STYLE MEAT AND POTATOES)



Nikujaga (Japanese-style meat and potatoes) image

Nikujaga (meat and potatoes) is a popular dish in Japan.

Provided by Hinata

Categories     Japanese Recipes

Time 50m

Yield 4

Number Of Ingredients 9

8 snow peas
1 tablespoon vegetable oil
¼ pound sirloin steak, thinly sliced
4 potatoes, cut into bite sized pieces
2 cups dashi soup
¼ cup soy sauce
¼ cup sake
1 tablespoon white sugar
1 onion, chopped

Steps:

  • Put the snow peas in a small saucepan with enough water to cover; bring to a boil and immediately remove from heat. Drain and set aside.
  • Heat the oil in a large skillet over medium heat; cook the beef in the oil until browned. Add the potatoes; cook and stir until soft, 5 to 7 minutes. Stir the dashi soup, soy sauce, sake, and sugar into the mixture; simmer for 10 minutes.
  • Reduce heat to low and scatter the chopped onion over the mixture; allow to simmer until the liquid is nearly completely evaporated, about 15 minutes more. Top the mixture with the snow peas to serve.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 48.1 g, Cholesterol 13.4 mg, Fat 6.2 g, Fiber 6 g, Protein 13.7 g, SaturatedFat 1.5 g, Sodium 1109.2 mg, Sugar 8.5 g

Tips:

  • Choose the right cut of beef: For this dish, it's best to use a cut of beef that is flavorful and tender, such as chuck roast or short ribs.
  • Cut the beef into bite-sized pieces: This will help the beef cook evenly and ensure that it is tender.
  • Brown the beef before stewing: This will give the beef a nice color and flavor.
  • Use a variety of vegetables: This will add flavor and texture to the dish. Some good choices include potatoes, carrots, onions, and shiitake mushrooms.
  • Simmer the stew until the vegetables are tender: This will usually take about 30 minutes.
  • Serve the stew hot: This dish is best enjoyed when it is hot and fresh.

Conclusion:

Nikujaga is a delicious and hearty Japanese stew that is perfect for a cold winter day. It is made with beef, potatoes, onions, and carrots, and is simmered in a flavorful sauce made with soy sauce, mirin, and sake. This dish is easy to make and can be tailored to your own taste. For example, you can add more vegetables, or use different cuts of beef. Nikujaga is a great way to warm up on a cold day and is sure to please the whole family.

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