Nikujaga recipe

Nikujaga - a combination of the Japanese words for meat and potatoes - is a classic of Japanese home cooking and was brought back from England by Admiral Togo in the 19th century.

Clémence Sahuc

Prep Time

40 minutes

Servings

4 portions

Category

Savoury, meat, dish

Ingredients

• 500 g potatoes
• 1 onion
• 200 g wagyu or a well-marbled piece of beef, thinly sliced, or stewing beef
• 100 g carrot
• 50 g of green beans
• 2 tbsp. vegetable oil
• 3 tbsp. sake
• 2 tbsp. sugar
• 4 tbsp. mirin
• 4 tbsp. soy sauce

Directions

1. Peel the potatoes and carrots, then cut them into pieces of about 2-3 cm.
2. Finely slice the onion.
3. Cook the green beans in boiling salted water for 1 to 2 minutes, then immediately plunge them into cold water to set the color. Cut them into 2 to 3 cm pieces.
4. Heat the sesame oil in a saucepan, then sauté the beef over medium heat for 1 to 2 minutes. When the meat changes color, add the sake, then stir in the potatoes, carrots, and onion. Sprinkle with sugar and mix well while continuing to sauté.
5. When the onion becomes translucent, add the stock (dashi) and bring to a boil. Skim off any excess foam if necessary.
6. Add the mirin and soy sauce.
7. Cover with an otoshibuta (a wooden lid placed directly on the ingredients) or aluminum foil. Simmer over medium heat for about 20 minutes to allow the flavors to fully penetrate.
8. Turn off the heat and let it cool for a while so that the ingredients are well absorbed by the sauce.
9. Reheat just before serving, add the pre-cooked green beans, then mix gently.
10. Serve warm in bowls or plates.