Grandmother's Simmered Meat and Potatoes
The ultimate Japanese comfort food, this soul-warming nikujaga features thinly sliced beef and tender potatoes simmered in a sweet soy broth until every bite is infused with deep umami flavor. Silky onions and delicate shirataki noodles round out this homestyle dish that tastes like a warm hug from a Tokyo kitchen.
Ingredients
- 300g thinly sliced beef (chuck or ribeye)
- 4 medium Yukon Gold potatoes, peeled and quartered
- 1 large onion, cut into wedges
- 1 medium carrot, peeled and roll-cut
+ 9 more ingredients
Instructions
Heat the neutral oil in a large pot over medium-high heat. Add the sliced beef and cook until just browned, about 2 minutes, then remove and set aside.
In the same pot, saute the onion wedges for 2 minutes until slightly softened and fragrant.
Add the potatoes and carrots, stirring to coat in the residual oil. Cook for 1 minute.
Pour in the dashi stock, soy sauce, mirin, sake, and sugar. Stir gently to combine.
Add the drained shirataki noodles and nestle them among the vegetables.
Bring to a boil, then reduce heat to medium-low. Place a drop lid (otoshibuta) or a circle of parchment paper directly on the surface of the stew.
Simmer for 25 minutes, occasionally spooning the broth over the potatoes, until they are fork-tender and the liquid has reduced by half.
Return the beef to the pot along with the snap peas. Simmer for 3 more minutes until the peas are bright green and the beef is heated through.
Drizzle with sesame oil if desired, and serve in deep bowls with steamed rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI