Nikujaga
also called 肉じゃが · nikujaga · nikujaga · にくじゃが · meat and potatoes · Japanese beef and potato stew · simmered beef and potatoes
- Japanese Home Cooking
- serves 4
- recipe says 45 min
- Stews & Braises
Three ways to read this recipe
The table
| Dashi 10 : soy 1 : mirin 1 : sake 1, under a drop lid so the liquid is pushed back over the potatoes. | |||||
| 9 oz(250 g; rib-eye or chuck, sliced for shabu-shabu)thin-sliced beef | fry until the red has gone | turn in the fat 2 min | simmer 15 min under a drop lid | reduce to a glaze, uncovered | scatter over |
| 1(in 1/2-inch wedges, root left on so they hold)onion | |||||
| 1 Tbs(15 mL)toasted sesame oil | |||||
| 1 1/2 lb(680 g; floury, in large chunks with the sharp corners pared off)potatoes | |||||
| 5 oz(150 g; rinsed and cut into short lengths)ito konnyaku | |||||
| 2 cups(475 mL)dashi | |||||
| 3 Tbs(45 mL)soy sauce | |||||
| 3 Tbs(45 mL)mirin | |||||
| 3 Tbs(45 mL)sake | |||||
| 1 Tbssugar | |||||
| 12(blanched 1 min in salted water)snow peas | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.
Pans and tools
Before anything else
2fry until the red has gone
3turn in the fat 2 min
goes in with what step 2 made
4simmer 15 min under a drop lid
goes in with what step 3 made
6scatter over
goes in with what step 5 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 29 min1 of 5 steps gives no time
- Needs you
- about 14 min
- If you get it wrong
- Forgiving — a hard boil shakes the potatoes apart into the broth, and that is the one move it does not come back from
fry until the red has gone
4 minneeds youfrom the start
turn in the fat 2 min
2 minneeds you4 min in
simmer 15 min under a drop lid
15 minwalk away6 min in
reduce to a glaze, uncovered
8 minneeds you(we think)21 min in
scatter over
not timed29 min in
- needs you
- you can walk away
- never timed
- we think
You'll need wide pot
Goes with
See how it is written
>> title: Nikujaga
>> category: Stews & Braises
>> tags: japanese, beef, potato, dashi, simmered, weeknight
>> counters: Japanese Home Cooking
>> aka: 肉じゃが, nikujaga, nikujaga, にくじゃが, meat and potatoes, Japanese beef and potato stew, simmered beef and potatoes
>> pairs-with: dashi, gohan, miso-soup
>> servings: 4
>> time: 45 min
>> slack: forgiving — a hard boil shakes the potatoes apart into the broth, and that is the one move it does not come back from
>> step: Dashi 10 : soy 1 : mirin 1 : sake 1, under a drop lid so the liquid is pushed back over the potatoes.
The ratio does the work: dashi 10 : soy 1 : mirin 1 : sake 1.
>> step: fry until the red has gone
Fry @thin-sliced beef{9%oz}(250 g; rib-eye or chuck, sliced for shabu-shabu) with @onion{1}(in 1/2-inch wedges, root left on so they hold) in @toasted sesame oil{1%Tbs}(15 mL) in a #wide pot{} ~fry{4%min}, until the beef has just lost its red.
>> step: turn in the fat 2 min
Turn @potatoes{1 1/2%lb}(680 g; floury, in large chunks with the sharp corners pared off) and @ito konnyaku{5%oz}(150 g; rinsed and cut into short lengths) through @&(~1)beef and onion{} ~fry{2%min}, until every face is filmed with the oil.
>> step: simmer 15 min under a drop lid
Pour @dashi{2%cups}(475 mL), @soy sauce{3%Tbs}(45 mL), @mirin{3%Tbs}(45 mL), @sake{3%Tbs}(45 mL) and @sugar{1%Tbs} over @&(~1)pot{}, lay a drop lid straight on the surface and ~simmer{15%min} at a lazy bubble, until a skewer goes into a potato without resistance.
>> step: reduce to a glaze, uncovered
Lift the drop lid off @&(~1)nikujaga{} and ~reduce{8%min}, shaking the pot rather than stirring it, until barely a spoonful of liquid is left and it clings.
>> step: scatter over
Scatter @snow peas{12}(blanched 1 min in salted water) over @&(~1)nikujaga{}.