Nikujaga beef & potato stew

Name: Nikujaga beef & potato stew
Total time: 45 min
Yield: 2
Cuisine: Japanese
Ingredients: 200 g Thinly sliced beef; 350 g Potatoes, peeled; 100 g Carrot; 120 g Onion; 60 g Green beans; 400 g Prepared fish dashi; 30 g Soy sauce; 25 g Mirin seasoning; 10 g Sugar; 10 g Rapeseed oil

Potatoes and thin beef slices simmered in a sweet soy broth.

Estimated total time: 45 minutes2 portionsAbout 480 kcal per portion

Nikujaga — real photograph — Photo: Yumi Kimura from Yokohama, JAPAN · CC BY-SA 2.0 · Photo source. Photograph visually checked against dish name. Representative preparation; ingredients and plating may differ from linked recipe.

Ingredients for 2 portions

200 g Thinly sliced beef
350 g Potatoes, peeled
100 g Carrot
120 g Onion
60 g Green beans
400 g Prepared fish dashi
30 g Soy sauce
25 g Mirin seasoning
10 g Sugar
10 g Rapeseed oil

Method

Cut potatoes and carrot into bite-size pieces and onion into wedges. Trim the beans and slice beef thinly across the grain.
Heat oil in a saucepan. Briefly brown the beef, then add onion, potatoes and carrot and stir for 2 minutes.
Add dashi, soy sauce, mirin and sugar. Bring to a simmer, cover loosely and cook for 20 minutes until the potatoes are almost tender.
Add green beans and simmer for 8–10 minutes until cooked. Rest off the heat for 5 minutes so the vegetables absorb the broth.

This is a home-cooking version. Accompaniments not listed are excluded from the calorie estimate. Check packaged ingredients for brand-specific allergens.

肉じゃが

Allergens and ingredient checks

Listed allergens: fish, gluten, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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