Nikujaga (Japanese Meat and Potato Stew)

Japan’s beloved comfort food — a soy-mirin braised stew that tastes like a Japanese grandmother’s kitchen.

Ingredients

• 1 lb thinly sliced beef (or pork)
• 3 medium potatoes, cut into large chunks
• 1 large onion, sliced
• 2 carrots, sliced diagonally
• 1 cup frozen peas
• Cooking sauce: 1.5 cups dashi, 3 tbsp soy sauce, 3 tbsp mirin, 1 tbsp sake, 1 tbsp sugar
• 1 tbsp vegetable oil
• Glass noodles (harusame), optional

Directions

1. Heat oil in a large pot. Cook beef until no longer pink. Remove.
2. Add onion, cook 3-4 minutes. Add potatoes and carrots.

Add cooking sauce. Bring to a boil.

1. Return beef to pot. Simmer covered 20-25 minutes until potatoes are tender.
2. Add peas and glass noodles (if using) in the last 5 minutes.
3. Let rest 10 minutes before serving — improves as it sits.

Notes

This dish originated as Japan’s adaptation of beef stew in the late 1800s. It’s considered the archetypal Japanese home-cooked meal.