Entree: Japan – Kanto / Tokyo – 肉じゃが ➤ Nikujaga (Simmered meat and potatoes in a sweet-savory soy and mirin broth)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 35 min

Total 45 min

Ingredients

- 10 oz (285 g) thinly sliced beef (sukiyaki-cut or ribeye), separated into strips
- 1 lb (450 g) potatoes, peeled and cut into large wedges (about 3 medium)
- 1 large onion, cut into wedges (about 200 g)
- 1 medium carrot, peeled and cut into 1/2-inch (1 cm) rounds (about 115 g)
- 2 cups (480 ml) dashi stock (homemade or instant)
- 3 tbsp (45 ml) sake
- 3 tbsp (45 ml) mirin
- 1/3 cup (80 ml) soy sauce
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 ml) vegetable oil
- 4 oz (115 g) green beans or snow peas, trimmed and blanched for garnish (optional)
- Salt to taste

Instructions

1. Prepare ingredients: Heat 1 tbsp (15 ml) vegetable oil in a heavy pot over medium heat. Lightly sauté the beef just until it changes color; remove and set aside to avoid overcooking.
2. Sauté vegetables: In the same pot add a little more oil if needed and sauté onion until translucent. Add potato wedges and carrot slices and cook 2–3 minutes to coat.
3. Add liquids and seasonings: Return beef to the pot. Pour in 2 cups (480 ml) dashi, 3 tbsp (45 ml) sake, 3 tbsp (45 ml) mirin, 1/3 cup (80 ml) soy sauce, and 2 tbsp (25 g) sugar. Bring to a gentle boil.
4. Simmer gently: Reduce heat to low, cover with a drop lid (otoshibuta) or place lid slightly ajar, and simmer for 20–25 minutes until potatoes are tender and flavors have melded. Skim any excess fat or scum that rises to the surface.
5. Reduce and rest: Remove lid and simmer uncovered 5–10 minutes more to reduce the sauce to a glossy finish and concentrate flavors. Taste and adjust with a pinch of salt or a splash more soy/mirin if needed.
6. Finish and serve: Transfer to a serving dish and garnish with blanched green beans or snow peas. Serve hot with steamed rice.