Dinner · 45 min · japanese

Nikujaga

Dinner decisions, handled: Nikujaga pairs thinly sliced beef with potatoes for a 45-minute Japanese dinner.

✓ USDA-verified nutrition data

Ingredients

• 3/4 lb Thinly sliced beef
• 4 medium Potatoes
• 1 large Onion
• 2 Carrots
• 2 cups Dashi
• 1/3 cup Soy sauce
• 1/4 cup Mirin
• 2 tbsp Sugar
• 2 tbsp Sake

Steps

1. Cut the potatoes into large chunks and bevel the edges with a knife — rounded edges hold together in the simmer instead of crumbling.
2. Sear the beef quickly in a heavy pot until just browned, then add the onion and carrots and stir 3 minutes.
3. Pour in the dashi, sake, sugar, soy, and mirin; the liquid should just cover the vegetables.
4. Lay a drop lid or parchment circle directly on the surface — otoshibuta keeps everything submerged so it cooks evenly without stirring.
5. Simmer 25 minutes until the potatoes are tender and the liquid has reduced to a savory glaze.
6. Rest 10 minutes off the heat; nikujaga, like all nimono, tastes better once the flavors settle in.

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