Nikujaga Japanese Beef Stew Recipe
Try this Nikujaga Japanese Beef Stew Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
pescatarian
- 2 tablespoons oil
- 2 tablespoons sugar
- 1/4 cup mirin
- 1 large carrot sliced
- 1 lb thinly sliced beef
- 1 large onion sliced thinly
- 1/4 cup sake
- 1/4 cup soy
- 4 cups dashi or beef/chicken broth
- 1 lb nugget potatoes peeled and sliced into 1/4″ rounds
- 1 package konnyaku (noodles or cubed optional)
- Carbohydrate 25.5204467616159 g
- Cholesterol 0 mg
- Fat 27.1535583380406 g
- Fiber 3.24425810871743 g
- Protein 4.31729146986452 g
- Saturated Fat 3.54273351114405 g
- Serving Size 1 1 Serving (338g)
- Sodium 2535.0248897501 mg
- Sugar 22.2761886528985 g
- Trans Fat 1.33169564020714 g
- Calories 388 calories
In a large heavy bottomed pan or dutch oven over high heat, heat your oil and brown your beef. Remove and set aside.Reduce heat to medium, add onions and cook until transparent.Add sake and boil off until the alcohol is gone (about 1-2 minutes), then add your mirin, soy, sugar, and dashi. Reduce to a low simmer.Add potatoes, carrots, kinyako, and previously cooked beef to the pan and simmer until potatoes and beef are tender (about 15 minutes).
