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Classic Japanese Nikujaga (Sweet Soy Braised Beef and Tender Potatoes)
Japan's quintessential homestyle comfort stew ('mother's cooking'): thinly shaved beef and tender potatoes simmered gently in a sweet-savory broth of dashi, soy sauce, mirin, and sake, finished with snap peas.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
servings
4
- Thinly shaved beef ribeye or chuck300 g
- Yukon gold or waxy potatoes, cut into chunks500 g
- Yellow onion, cut into wedges1 pc
- Japanese dashi stock400 ml
- Japanese soy sauce4 tbsp
- Mirin3 tbsp
- Sugar2 tbsp
- Snow peas, blanched for color10 pc
Preparation Steps
1
Heat 1 tbsp oil in a pot and sear beef slices for 2 minutes. Add onion wedges and potato chunks, tossing for 3 minutes.
5 min timer
2
Add dashi stock, sugar, and mirin. Place drop-lid (otoshibuta) directly atop the ingredients and simmer over medium heat for 10 minutes.
10 min timer
3
Stir in soy sauce, replace drop-lid, and simmer gently for 12-15 minutes until potatoes are fork-tender and sauce is reduced and glossy. Turn off heat, add snap peas, and let rest 10 minutes to deepen flavors.
15 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
380
Protein
22g
Carbohydrates
42g
Fat
14g
Allergens
soyaGlutenFish
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
