This comforting dish combines tender meat with potatoes, carrots, and onions in a sweet and savory sauce. It’s like a warm hug in a bowl!
Making Nikujaga is super simple since everything cooks together in one pot. I love serving it with rice, and it always reminds me of home cooking! 🍲❤️
Key Ingredients & Substitutions
Beef: Thinly sliced ribeye or chuck is ideal for Nikujaga. If you prefer a leaner option, you can use chicken or even tofu for a vegetarian twist.
Potatoes: Baby Yukon Gold potatoes are great as they hold their shape. You can swap them for Japanese sweet potatoes for a slightly different flavor.
Shirataki Noodles: These konjac noodles add texture without extra calories. If unavailable, use regular noodles or rice vermicelli, cooking them separately.
Dashi Stock: Dashi gives authentic flavor, but you can substitute it with chicken or beef broth if you’re in a pinch. Homemade broth is a great option too!
How Do I Make Sure the Vegetables are Perfectly Cooked?
The key to tender, flavorful vegetables in your Nikujaga is to add them at the right time. Start with heartier veggies like potatoes and carrots, as they take longer to cook.
- First, sauté the beef and onions together for a nice base flavor, about 4 minutes.
- Next, add potatoes and carrots, allowing them to cook in the flavorful broth.
- Finally, add delicate vegetables like green beans towards the end to keep them crisp and bright.
This ensures each veggie is perfectly cooked without getting mushy! Enjoy your meal!
One Pot Japanese Nikujaga
Ingredients You’ll Need:
For the Main Dish:
- 1 lb (450g) thinly sliced beef (ribeye or chuck), cut into bite-sized pieces
- 6 small potatoes (preferably baby Yukon gold or similar), peeled or scrubbed clean
- 2 medium carrots, cut into chunks
- 1 medium onion, cut into wedges
- 100g shirataki noodles (konjac noodles), rinsed and drained
- 2 cups dashi stock (or substitute with beef or chicken broth)
- 3 tbsp soy sauce
- 3 tbsp mirin
- 2 tbsp sake
- 1 tbsp sugar
- 1 tbsp vegetable oil
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 2 boiled eggs, peeled and halved (optional)
- 2 green onions, thinly sliced for garnish
How Much Time Will You Need?
This recipe will take about 10 minutes of prep time and 30-35 minutes of cooking time. In total, you’re looking at roughly 45 minutes to create this delicious one-pot meal.
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by peeling the potatoes if you prefer, or just scrub them clean. Cut the carrots into nice thick chunks and slice the onion into wedges. This way, everything cooks evenly and looks great in your dish!
2. Handle the Shirataki Noodles:
Give the shirataki noodles a good rinse under cold water. Then, boil them in water for 1-2 minutes to get rid of any smell. Drain them and cut into shorter lengths, making them easier to enjoy in the dish.
3. Cook the Beef:
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Toss in the sliced beef and sauté until it’s just browned, but don’t worry about cooking it through just yet!
4. Add the Onions:
Next, add the onion wedges to the pot and cook them until they start to become soft, which should take about 3-4 minutes. The aroma will be delicious!
5. Mix in the Vegetables:
Now, add the potatoes, carrots, and cooked shirataki noodles to the pot. Give everything a good stir to combine nicely.
6. Pour in the Broth:
Now it’s time for the liquid gold! Pour in the dashi stock (or your broth of choice) and then add the soy sauce, mirin, sake, and sugar. Stir everything gently to combine those wonderful flavors.
7. Simmer Away:
Bring the mixture to a nice boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 20-25 minutes, or until the potatoes and carrots are tender. Smells amazing, doesn’t it?
8. Add the Green Beans:
Five minutes before you’re done cooking, place the green beans on top of your mixture and re-cover the pot. This way, they’ll stay bright green and perfectly crisp!
9. Warm the Boiled Eggs (Optional):
If you’re using boiled eggs, gently add them to the pot during the last few minutes just to warm through.
10. Serve and Garnish:
Carefully spoon your comforting Nikujaga into serving bowls. Don’t forget to top it off with some sliced green onions for a fresh addition!
11. Enjoy!
Serve your delicious Nikujaga hot with a side of steamed rice, and enjoy this warm, hearty Japanese meal!
Bon appétit! 🍲💖
Can I Use Different Cuts of Meat?
Absolutely! While ribeye or chuck is recommended for its tenderness, you can also use pork or chicken as a substitute. Just adjust the cooking time as needed since different meats may cook at different rates.
What if I Can’t Find Shirataki Noodles?
No worries! If you can’t find shirataki noodles, you can use regular noodles or rice vermicelli. Cook them separately according to package instructions before adding them into the dish.
Can I Make This Recipe Vegetarian?
Yes, you can easily adapt Nikujaga to be vegetarian! Replace the beef with tofu or tempeh and use vegetable broth instead of dashi or meat-based broth. You can also increase the quantity of vegetables for added flavor!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a little broth or water to avoid drying out. Enjoy it again!
