Japanese

Nikujaga (Meat and Potato Stew)

Name: Nikujaga (Meat and Potato Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 10 oz ribeye, sliced thin; 3 yukon gold potato, cut in 1.5-inch chunks; 1 yellow onion, cut in wedges; 1 carrot, cut in chunks; 1 tbsp vegetable oil; 1.5 cup dashi; 3 tbsp soy sauce; 3 tbsp mirin; 2 tbsp sake; 2 tbsp granulated sugar; 0.5 cup snow peas, blanched

45 min4 servings385 calories

Contains

gluten
fish
soy

Drafted with AI, reviewed by Minced

Nikujaga (Meat and Potato Stew) — Photo: donaldglen / Flickr, CC BY 2.0

Nutrition per serving

estimate · USDA data

Calories: ~385
Protein: ~17 g
Carbs: ~39 g
Fat: ~17 g

More nutrition

Nutrition facts

Per serving, estimated

Calories385

% Daily value*

Total fat 17 g: 22%
Sodium 1050 mg: 46%
Total carbohydrate 39 g: 14%
Dietary fiber 4 g: 15%
Protein 17 g: 35%

*Percent daily values use a 2,000 calorie diet. Amounts are estimated from USDA data.

Cookware

Ingredients

4 servings

10 ozribeye, sliced thin
3 yukon gold potatoes, cut in 1.5-inch chunks
1 yellow onion, cut in wedges
1 carrot, cut in chunks
1 tbspvegetable oil
1 1/2 cupsdashi
3 tbspsoy sauce
3 tbspmirin
2 tbspsake
2 tbspgranulated sugar
1/2 cupsnow peas, blanched

Skip pantry staples (2 in this recipe)

quantities scale with servings

Method

Brown the beef in oil in a pot over medium-high heat 2 min.
Add potato, onion, and carrot. Stir 2 min.
Pour in dashi, soy sauce, mirin, sake, and sugar. Bring to a simmer, skim foam, and cover with a lid set directly on the surface or a loose lid.
Cook 15-18 min until the potatoes are tender and most liquid is absorbed.
Rest 20 min. Reheat gently and top with snow peas.

Nikujaga (Meat and Potato Stew)

Nutrition per serving

Cookware

Ingredients