Niku Jaga Japanese Beef Stew Recipes

NIKU JYAGA (JAPANESE BEEF AND POTATO STEW)

Niku Jyaga (Japanese Beef and Potato Stew) image

There's nothing extraordinary about meat and potatoes stewed in a sweet soy broth, and yet it's easy to find yourself taking just one more taste until half the pot is gone. Patience pays off though: niku jyaga tastes better the second day, when the potatoes are saturated with sauce. Every household makes it a little differently in Japan, and so the flavor is affectionately called "mother's taste." Saori Kurioka, a private chef in Brooklyn, cooks hers the same minimalist way her mother and grandmother did in Kobe, with just beef, potatoes, onion and carrot. She uses a wooden otoshibuta, a drop-lid that fits inside the pot, so the vegetables simmer and steam evenly as the broth slowly concentrates, but the same thing can be achieved with parchment paper. Beveling the edges of the potatoes with a peeler keeps them from crumbling as the jostle around the simmering pot, but skip it if you're rushed or impatient.

Provided by Hannah Kirshner

Categories dinner, lunch, weekday, soups and stews, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

5 medium waxy potatoes, such as Yukon Gold (about 2 1/2 pounds)
2 medium carrots, peeled
2 small onions (about 1 pound), peeled
1 piece dried kombu, about 8 inches by 5 inches, broken in half (optional)
1/4 cup soy sauce
3 tablespoons mirin
3 tablespoons sake
3 tablespoons raw or turbinado sugar
8 ounces thinly sliced, well-marbled beef (see note)

Steps:

Peel potatoes and cut each into 4 to 6 pieces, so they are relatively uniform in size. Bevel the edges of each piece with a vegetable peeler. Soak in cold water for about 10 minutes to remove some starch.
Cut carrots in rangiri: Hold the knife at a diagonal, and rotate carrot quarter turns to cut irregular, multifaceted chunks. Cut each onion into 6 to 8 wedges, about 3/4 inch wide. Cut beef into 2-inch pieces.
Prepare a drop-lid for a 3- or 4-quart heavy-bottomed pot: Cut a circle of parchment paper about 1 inch smaller than the diameter of the pot, and cut a 1/2-inch hole in its center.
Drain and rinse potatoes. Add to pot with carrots, onions and 1 1/2 cups water (it will not fully cover the vegetables). Tuck kombu (if using) into the water. Bring to a boil, then discard kombu. Add soy sauce, mirin, sake and sugar. Add beef, stirring to distribute.
Place parchment lid directly on top of vegetables and liquid, and simmer - don't boil - stirring occasionally, for 20 to 25 minutes, until potatoes are very tender. Turn off heat, discard parchment, and rest for at least 30 minutes (overnight is even better) to allow the potatoes to soak up the seasoning. Reheat, and serve with white rice, or a frosty beer.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 1 gram, Carbohydrate 49 grams, Fat 2 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 642 milligrams, Sugar 12 grams, TransFat 0 grams

NIKUJAGA (JAPANESE BEEF STEW)

Nikujaga (Japanese Beef Stew) image

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon oil
1 pound beef (thinly sliced or cut into bite sized pieces)
1 onion (sliced)
2 cups potatoes (or pumpkin cut into bite sized pieces)
1 carrot (cut into bite sized pieces)
2 cups dashi (or water or beef stock)
3 tablespoons soy
3 tablespoon sugar
2 tablespoon sake
1 tablespoon mirin
1 green onion (sliced)
shichimi togarashi to taste (optional)

Steps:

Heat the oil in a pan.
Add the beef and brown on all sides.
Add the onion, squash and carrot and saute for 5 minutes.
Add the dashi, soy, sugar, sake and mirin, cover and simmer until the vegetables are tender.

NIKUJAGA (JAPANESE-STYLE MEAT AND POTATOES)

Nikujaga (Japanese-style meat and potatoes) image

Nikujaga (meat and potatoes) is a popular dish in Japan.

Provided by Hinata

Categories World Cuisine Recipes Asian Japanese

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

8 snow peas
1 tablespoon vegetable oil
¼ pound sirloin steak, thinly sliced
4 potatoes, cut into bite sized pieces
2 cups dashi soup
¼ cup soy sauce
¼ cup sake
1 tablespoon white sugar
1 onion, chopped

Steps:

Put the snow peas in a small saucepan with enough water to cover; bring to a boil and immediately remove from heat. Drain and set aside.
Heat the oil in a large skillet over medium heat; cook the beef in the oil until browned. Add the potatoes; cook and stir until soft, 5 to 7 minutes. Stir the dashi soup, soy sauce, sake, and sugar into the mixture; simmer for 10 minutes.
Reduce heat to low and scatter the chopped onion over the mixture; allow to simmer until the liquid is nearly completely evaporated, about 15 minutes more. Top the mixture with the snow peas to serve.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 48.1 g, Cholesterol 13.4 mg, Fat 6.2 g, Fiber 6 g, Protein 13.7 g, SaturatedFat 1.5 g, Sodium 1109.2 mg, Sugar 8.5 g

NIKU JAGA (JAPANESE BEEF STEW IN THE CROCK POT)

Niku Jaga (Japanese Beef Stew in the Crock Pot) image

Delicious anytime!!! Serve with sticky rice for a hearty meal! This isn't your ordinary "stew", and it is supposed to be runny. Lots of broth! Enjoy!

Provided by Miss Diggy

Categories Stew

Time 12h5m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs beef stew meat
1 cup water
1/2 cup Japanese sake (dry white wine)
1/4 cup sugar
1/4 cup soy sauce
1 teaspoon salt
1/2 lb baby carrots
3 medium potatoes, peeled and chopped
1 white onion, diced

Steps:

Put all into crock pot and cook on low 10-12 hours or on high 4-6 hours.
Stir before serving.

NIKUJAGA (JAPANESE BEEF STEW)

Nikujaga (Japanese Beef Stew) image

Literally the word nikujaga means meat and potatoes and is Japanese-style home cooking at it's finest. The creation of Nikujaga is attributed to Admiral Togo Heihachiro, the illustrious hero of the Russo-Japanese War. As a young man, Togo spent several years studying naval science in Great Britain. While commander of an Imperial Navy base, he is said to have ordered the base's chefs to make a version of the beef stews served in the British Royal Navy. Togo was stationed at the Kure naval base from May 1890 to December 1891 and at the Maizuru naval base in 1901 to 1903 and no one knows for sure which one is the true base for the recipe. Every Japanese mother has their own version of Nikujaga and they are all good. Serve with a side of white rice and Miso soup. Some people even serve it over the rice.

Provided by Member 610488

Categories Stew

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon vegetable oil
1 lb ground beef or 1 lb pork loin, cubed
4 potatoes, halved and cut in 1/4-inch cubes or 2 lbs pumpkin, cut into bite sized pieces
1 carrot, peeled and quartered
12 white pearl onions
8 large shiitake mushrooms, stemmed and quartered
1 teaspoon minced ginger
1 yellow bell pepper
1 red bell pepper
3 cups dashi
2 cups sake
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sugar
1 tablespoon curry powder (optional)
2 tablespoons green onions, chopped
shichimi togarashi, to taste (optional)
steamed japanese rice, as an accompaniment (optional)

Steps:

Heat vegetable oil in a deep pot/dutch oven and saute the meat on high heat until it changes color. Add vegetables, ginger and mushrooms in the pot and saute together for a minute or two.
Pour in the dashi and bring to a boil. Turn down the heat to medium and skim off any foam or impurities that rise to the surface.
Add sake, sugar, mirin, soy sauce, and curry powder and cover. Simmer until vegetables are softened, stirring occasionally (about 20-30 minutes). Serve with green onions in top.

Nutrition Facts : Calories 806.3, Fat 29.2, SaturatedFat 10.8, Cholesterol 77.1, Sodium 651.4, Carbohydrate 75.6, Fiber 10.3, Sugar 18.5, Protein 29.6

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