Japanese Nikujaga Beef Stew
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 380g per person. Country of origin: Japan. Nutrition is an estimated planning guide per 100g of finished dish and per saved portion.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 140 kcal
- Protein
- 10 g
- Carbohydrate
- 18 g
- of which sugars
- 5 g
- Fat
- 4 g
- of which saturates
- 1.4 g
- Fibre
- 2.5 g
- Salt
- 0.85 g
Ingredients
- 500g thinly sliced beef
- 1 tbsp vegetable oil
- 1 onion, sliced
- 500g potatoes, cut into chunks
- 2 carrots, sliced
- 150g green beans
- 400ml dashi or light beef stock
- 3 tbsp light soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 300g cooked rice to serve
Method
Prepare the ingredients and trim any large visible pieces of fat from the beef.
Heat the oil in a heavy pan over a medium-high heat, then brown the beef in batches so it colours rather than steams.
Add the aromatics and spices, stirring until they smell fragrant.
Add the liquids and vegetables, then simmer gently until the beef is tender and the sauce has reduced to a good serving consistency.
Taste, adjust seasoning, and serve with the suggested side. Nutrition values are estimates for planning and will vary with exact ingredients and portion size.
Reviews
Japanese Nikujaga Beef Stew is a keeper for me. Clear method, good portion size, and enough character to make it feel like travel food.
Steven BarlowI liked the balance in Japanese Nikujaga Beef Stew. The beef stayed tender and the seasoning made the whole plate feel generous.
Michael HolsteadThe Japanese Nikujaga Beef Stew worked beautifully and gave a real sense of Japan without feeling difficult for a home kitchen.
James Treadwell