This comforting Nikujaga is a lovely mix of tender meat, sweet potatoes, and veggies, all cooked together in one pot. It’s simple, delicious, and gives you that warm homey feel!
You’ll love how quick it is to make—just toss everything in the pot, let it simmer, and enjoy. Honestly, I can’t resist seconds of this flavorful dish! Yum! 😊
Key Ingredients & Substitutions
Beef: Thinly sliced ribeye or chuck works best for flavor. If you’re looking for a healthier option, consider using chicken breast or tofu for a vegetarian version. Totally adaptable!
Dashi Stock: Genuine dashi gives Nikujaga its unique taste. If you can’t find dashi, beef or chicken broth is a decent substitute. Instant dashi powder is also convenient and easy to use!
Vegetables: Potatoes and carrots are traditional, but you can add or swap in other veggies like sweet potatoes or mushrooms for variety. Just make sure they cook evenly!
Sake & Mirin: Both add authentic umami flavor. If you don’t have either, try using dry white wine for sake and a bit of sugar mixed with water for mirin. It will still be tasty!
How Do I Ensure My Vegetables Are Tender and Flavorful?
The key to perfectly cooked vegetables in Nikujaga is how you layer and monitor them during cooking. Start by sautéing the onions to release their sweetness, then add the beef just until browned.
- When you add the potatoes and carrots, stir them into the mixture to coat with flavors.
- Keep the pot covered while simmering to trap the steam, ensuring even cooking.
- Finally, add the green beans towards the end to maintain their crunch!
Don’t forget to taste the broth before serving—it should be balanced and flavorful, not too salty or sweet. Enjoy your cooking!
One Pot Japanese Nikujaga
Ingredients You’ll Need:
- 1 lb (450g) thinly sliced beef (such as ribeye or chuck)
- 4 medium potatoes, peeled and cut into chunks
- 2 large carrots, peeled and cut into chunks
- 1 large onion, sliced
- 6 oz green beans, trimmed and cut into 2-inch pieces
- 2 cups dashi stock (or substitute with beef/chicken broth)
- 1/3 cup soy sauce
- 1/4 cup mirin
- 3 tbsp sake
- 2 tbsp sugar
- 2 soft-boiled eggs, halved (optional)
- 2 green onions, sliced for garnish
- 1 tbsp vegetable oil
How Much Time Will You Need?
This delicious Nikujaga takes about 10 minutes to prepare and 30 minutes to cook. In total, you’re looking at roughly 40 minutes before you can sit down and enjoy your hearty meal. So easy and comforting!
Step-by-Step Instructions:
1. Heating the Pot:
Start by heating the vegetable oil in a large pot over medium heat. This step will get the pot ready for the tasty ingredients to come!
2. Sautéing Onions:
Add the sliced onions to the pot and sauté them until they become soft and translucent, which should take about 5 minutes. This brings out the sweet flavor of the onions!
3. Browning the Beef:
Next, add the thinly sliced beef to the pot. Cook just until the beef is browned, but don’t worry about cooking it all the way through yet; it will finish cooking later with the veggies!
4. Adding Vegetables:
Add the chunks of potatoes and carrots to the pot. Stir everything together to combine the ingredients and get those veggies coated in the flavors!
5. Pouring in the Stock:
It’s time to add the dashi stock (or whichever broth you’re using), soy sauce, mirin, sake, and sugar to the pot. Stir gently to mix everything well. The broth will become nice and flavorful!
6. Simmering Away:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes until the potatoes and carrots are nice and tender.
7. Adding Green Beans:
Add the green beans to the pot and cook for an additional 5 minutes uncovered. This helps the broth reduce slightly while keeping the green beans crisp. Yum!
8. Final Taste Check:
Now, taste the broth. It should be flavorful and balanced. If it needs a little extra seasoning, feel free to adjust it at this point.
9. Serving It Up:
Transfer the Nikujaga to serving bowls. For a special touch, garnish with sliced green onions and add half a soft-boiled egg on top of each bowl if you like!
10. Enjoy Warm:
Serve your delicious Nikujaga warm, ideally with a side of steamed white rice. It’s a comforting dish perfect for any day!
This recipe captures the hearty, savory-sweet flavor of traditional Japanese Nikujaga, simmered together in one pot for comforting ease and delicious depth. The tender beef, soft potatoes, and sweet carrots soak up the rich broth, while the green beans add freshness and color. Enjoy!
Can I Use Different Cuts of Meat?
Absolutely! While thinly sliced ribeye or chuck is traditional, you can use any tender cut of beef. Chicken, pork, or even tofu for a vegetarian version work great too—just adjust cooking times as needed!
What Can I Substitute for Dashi Stock?
If you can’t find dashi, don’t worry! You can substitute with beef or chicken broth. For a vegetarian option, try using mushroom broth or simply water mixed with soy sauce for flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just warm gently on the stove or in the microwave. Adding a splash of water can help if the broth has thickened.
Can I Make This Dish in a Slow Cooker?
Yes, you can! Simply sauté the onions and beef as instructed, then transfer everything to a slow cooker. Let it cook on low for 6-8 hours for a deep, rich flavor that melds beautifully over time!
