Nikujaga (Japanese-style meat and potatoes)

    Nikujaga (Japanese-style meat and potatoes)

    (18)
    2saves
    55min


    19 people made this

    About this recipe: Nikujaga (meat and potatoes) is a popular dish in Japan.

    Ingredients
    Serves: 4 

    • 8 snow peas
    • 1 tablespoon vegetable oil
    • 100g sirloin steak, thinly sliced
    • 4 medium potatoes, cut into bite sized pieces
    • 2 cups (500ml) dashi soup
    • 1/4 cup (60ml) soya sauce
    • 1/4 cup (60ml) Japanese rice wine or sake
    • 1 tablespoon caster sugar
    • 1 medium yellow onion, chopped

    Directions
    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. 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.
    2. 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, soya sauce, sake, and sugar into the mixture; simmer for 10 minutes.
    3. 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.
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    Reviews and ratings
    Global ratings:
    (18)

    Reviews in English (18)

    by
    15

    Overall it was pretty good but the measurements were way off. HAS to be a typo. 1/4lb of meat to serve 4??? I used a lil over 1lb and it even then it was swimming in the broth. After following the recipe, i added extra soy and sugar only because i thought the flavor was a little on the lite side. Overall good.** If you cant find dashi, beef broth/stock works just fine. My japanese mom happen to have some so i was able to get some from her.  -  31 Aug 2009  (Review from Allrecipes US | Canada)

    by
    11

    After I cook this dish our Japanese foreign exchange student adds more sugar and soy sauce to taste (Kamada brand is the best!) Our family loves this recipe very much and it is even better w/several TBS more sugar and a few shakes more soy sauce.  -  05 Feb 2011  (Review from Allrecipes US | Canada)

    by
    5

    To those wondering about the 1/4 lb of beef: that MIGHT be the intended measurement. Nikujaga is not meant to be a hearty beef stew. Rather, the bulk of the dish is supposed to be the potatoes, while the beef is there merely to flavor the broth.  -  05 Aug 2013  (Review from Allrecipes US | Canada)

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