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Nikujaga (Japanese Beef and Potato Stew)

Cost $10, save $15

Source: Recommended by CookGo

  • 30 Min
  • 1 Servings
  • $10

INGREDIENTS

  • Main Ingredients

    • 🥩 200g beef sirloin, sliced
    • 🥔 2 medium potatoes, peeled and diced
    • 🧅 1 large onion, sliced

  • Seasonings

    • 🧈 1 tbsp butter
    • 3 tbsp soy sauce
    • 🍬 1/2 tbsp sugar
    • 1/4 tsp black pepper

  • Broth

    • 1 cup dashi stock

STEPS

1

Prepare all ingredients by slicing beef, potatoes, and onion into bite-sized pieces.

2

Make dashi stock by boiling water with kombu (seaweed).

3

Heat a pan or wok with a small amount of oil and sauté the onion until slightly softened.

4

Add diced potatoes to the pan and continue sautéing.

5

Once the potatoes and onions are lightly browned, add the sliced beef and cook until browned.

6

Pour in 1 cup of dashi stock, soy sauce, sugar, and a pinch of black pepper.

7

Bring the mixture to a boil, then cover and simmer until the potatoes are tender and the liquid has reduced.

8

Serve hot and enjoy your homemade Nikujaga!

NUTRIENTS

Per 1 serving

🔥

450

Calories

  • 25g
    Protein
  • 30g
    Carbs
  • 15g
    Fats

💡 Tips

Use fresh dashi stock for authentic flavor.You can substitute beef with pork or chicken if preferred.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Precautions

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