Nikujaga is a hearty Japanese dish consisting of potatoes, onions and thinly sliced meat. Our Kansai-style recipe is made with beef (pork is more common in the Kanto region) as well as carrots and snow peas. Stewed in a dashi/soy sauce base, fans of sweet and savory will both enjoy this umami dish.
Nikujaga is often served in winter alongside a bowl of rice and miso soup. However, we enjoy making this easy dish all year long!
Learn how to make Nikujaga using our one of our YukiHira Nabe Pots (https://en.bentoandco.com/search?q=yukihira%2A)
– 200 g meat (we used wagyu beef, but can be substituted with pork or chicken)
– 400 g potatoes (about 3 medium sized potatoes)
– 250 g yellow onion (about 1 large onion)
– 250 g chopped carrots (about 1 large carrot)
– 2-4 snow peas (or add as much as you like!)
– 1 hondashi packet (or 1 tbsp of dashi powder)
– 1 tbsp oil (we used canola)
– 300 ml of water
– 80 ml of soy sauce
– 60 ml of mirin
– 25 g of sugar
1. Thinly slice meat and chop potatoes, carrots and onion (potatoes and carrots ~3 cm and onion ~1 to 1.5 cm).
2. Heat your Yukihara Nabe pot with a coating of oil. Then, add the meat and partially cook (until it is about half brown and half pink).
3. Add the vegetables and brown them for a few minutes before adding 300 ml of water.
4. Add the rest of the sauce ingredients one by one (soy sauce, mirin and sugar), stir well, drop in the hondashi packet and then cook with the lid on for 10-15 minutes. Much of the sauce volume will reduce during this time.
5. When the potatoes and carrots are fully cooked- it’s ready!
6. Discard the hondashi packet, transfer to a bowl and enjoy!
Itadakimasu! (Let’s eat!)
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