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Japanese-style Beef and Potato Stew (Nikujaga)

Cost $15, save $10

Source: Recommended by CookGo

  • 60 Min
  • 3 Servings
  • $15

INGREDIENTS

  • Meat

    • 🥩 1 handful beef short ribs

  • Vegetables

    • 🥔 3 small potatoes
    • 🧅 1 onion
    • 🥕 1 small carrot

  • Seasonings

    • đź’§ 2 cups water
    • 🧂 1/2 cup soy sauce
    • 2 tbsp corn syrup
    • 1/4 cup mirin

STEPS

1

Prepare the ingredients: cut potatoes and onions into large chunks, carrots into smaller pieces, and beef into bite-sized pieces. Drain excess blood from the beef using paper towels.

2

In a wok, combine water, soy sauce, corn syrup, and mirin. Adjust water quantity if you prefer a lighter taste.

3

Add potatoes and beef to the wok and bring to a boil over high heat.

4

Skim off any foam that rises to the surface, reduce heat to low, cover, and simmer for about 20 minutes.

5

After 20 minutes, check the seasoning and adjust if necessary. Add more water if the flavor is too strong.

6

Add onions and carrots, cover, and simmer for another 20 minutes on low heat until fully cooked.

NUTRIENTS

Per 1 serving

🔥

350

Calories

  • 25g
    Protein
  • 30g
    Carbs
  • 10g
    Fats

đź’ˇ Tips

This dish pairs well with steamed rice for a complete meal.You can prepare this in advance and reheat for convenience.Adjust the sweetness by varying the amount of corn syrup.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.