Nikujaga recipe

Name: Recette Nikujaga
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g de pomme de terre; 1 oignon; 200 g de wagyu ou une pièce de bœuf bien persillée, en fines tranches, ou de bœuf à mijoter; 100 g de carotte; 8 haricots verts; 2 cuil. à soupe d’huile végétale; 3 cuil. à soupe de saké; 2,5 cuil. à soupe de sucre; 1 cuil. à soupe de mirin; 3 cuil. à soupe de sauce soja; Sel

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Portion

4 portions

Preparation time

40 minutes

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

Over time, this beef and potato stew was adapted to local tastes to become nikujaga.

In Japan, we use wagyu, a variety of Japanese beef whose meat is very fatty and tender.

In France, you can choose parts of the beef to simmer and cook them long enough to tenderize them.

Clémence Sahuc

Ingredients

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

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Instructions

Prepare the ingredients

Peel the potatoes and cut into large chunks. Cook in boiling salted water.
Peel the onion and slice thinly.
Peel the carrot and cut into large chunks.
Blanch the green beans in salted water for 1 to 2 minutes, then plunge them immediately into a bowl of cold water to stop the cooking process and preserve their beautiful green color.
Drain and cut into 2 or 3 sections.

Sear meat and vegetables

Heat the vegetable oil in a large saucepan over medium heat. Add the thinly sliced beef and sauté for 1-2 minutes, just long enough to sear without drying out.
Then add the potatoes, carrots and onion. Mix well and sauté for 3 to 4 minutes, stirring to prevent the vegetables from sticking to the bottom. When the onion becomes translucent, move on to the next step.

Simmer the stew

Pour in 60 cl water and add sake. Bring to the boil.
Place an otoshi-buta (Japanese wooden lid) or a circle of aluminum foil directly on the ingredients to ensure even cooking and retain moisture.
Add the sugar and mirin, and simmer over medium heat for 7-8 minutes, until the liquid is reduced by half. Stir in the soy sauce and cook for a further 5 minutes, stirring occasionally.
Continue cooking until the potatoes are tender and the sauce has reduced, gently coating the ingredients.

Finish

Add the green beans at the end of cooking and stir gently to reheat them without crushing them.
Serve hot in individual bowls, accompanied by Japanese white rice for a balanced, comforting meal.

Recipe notes

THE WAGYU

In Japanese, wagyu means "Japanese cow". This is the name given to beef in Japan.

Note that wagyu includes all types of Japanese beef, including Kobe beef.

LE MIRIN

It's a sweet rice wine. It's a key ingredient in Japanese cuisine! Its taste is similar to sake, but with a lower alcohol content.

It is used in most Japanese recipes: to season meats, in noodle dishes, in salads and much more!

There are 3 types to choose from:

Hon mirin contains 14% alcohol and is fermented for 40 to 60 days.

Shio mirin contains 1.5% salt or more.

Shin mirin with only 1% alcohol.

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