Savory Beef and Potato Stew (Nikujaga)
Delicious Nikujaga: A Hearty Japanese Beef and Potato Stew Recipe
I found some beautiful, fresh potatoes at the market and couldn’t resist buying a small box! While potatoes are a bit pricey lately, seasonal ones are always worth it, whether steamed, fried, or used in other dishes. Today, I decided to make a classic Japanese home-style dish called ‘Nikujaga.’ Nikujaga, which translates to ‘meat and potatoes,’ is a comforting stew where tender beef and soft potatoes are simmered in a savory soy-based sauce. It’s the perfect side dish that makes rice disappear in no time. Enjoy the rich, umami flavors of this delightful stew featuring succulent beef and fluffy potatoes.
Main Ingredients
- 4 medium potatoes
- 200g beef (for bulgogi or a tender cut)
- 2 green chili peppers (or Korean chili peppers for mild heat)
- 2 red chili peppers (for color and mild heat)
- 3 Tbsp soy sauce
- 2 Tbsp rice syrup (or corn syrup)
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
- 1 mug of water (approx. 200ml)
Cooking Instructions
Step 1
Thoroughly wash the potatoes and cut them into thick pieces, about 1 to 1.5 cm thick. Soak the cut potatoes in cold water for about 20 minutes to remove excess starch; this will result in a cleaner and tastier stew. For the beef, choose a tender cut like for bulgogi. Cut the beef into bite-sized pieces and marinate them with 1 Tbsp of rice wine (or sake) and a pinch of black pepper. This step helps to remove any gamey smell and tenderize the meat.
Step 2
Heat a pan over medium-high heat and add the marinated beef. Stir-fry until the surface of the beef turns opaque. Then, add the cut potatoes to the pan and continue to stir-fry them together with the beef. While it’s common to sauté the potatoes separately in oil before combining them with the beef, today we’re opting for a lighter, cleaner taste by using the rendered fat from the beef itself. This method reduces the amount of oil used.
Step 3
Once the beef and potatoes are somewhat sautéed, pour in 1 mug of water (about 200ml) and 3 Tbsp of soy sauce. Bring the mixture to a boil over high heat, then reduce the heat to medium. Add 2 Tbsp of rice syrup (or corn syrup) and let it simmer gently until the ingredients are well-coated with the sauce. Stir occasionally with a spatula to prevent the sauce from burning.
Step 4
Continue to simmer until the potatoes are tender and fluffy, and the sauce has slightly reduced. Finally, thinly slice the green and red chili peppers diagonally and add them to the pan for a pop of color. Drizzle in 1 Tbsp of sesame oil and sprinkle with a pinch of toasted sesame seeds. Give everything a gentle stir to combine. Your delicious Nikujaga is ready! Enjoy this hearty dish with a bowl of warm rice.
