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Classic Japanese Nikujaga (Potato and Beef Stew)

Name: Classic Japanese Nikujaga (Potato and Beef Stew)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: japanese
Ingredients: potato; Onion; Sliced Beef; scallion; tsuyu soup base (4x concentrate); sugar; Cooking oil; water

groups2 servingsspeedEasycountertopsPrep: 10 minsskilletCook: 30 minsscheduleTotal: 40 minsoutdoor_grillStewed

Allergens:warningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

10 Steps Total

Preparation

00:00:41

Cut 1 onion along the grain into slices and set aside.

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Watch out

Cut the onion along the grain so it holds its shape better and won't disintegrate during simmering.

Ingredients:Onion (1 piece)

Tools:chef's knifecutting board

Preparation

00:01:55

Cut 2 peeled potatoes into large chunks and set aside.

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Watch out

It is recommended to cut the potatoes into larger chunks so they don't dissolve during simmering.

Ingredients:potato (2 piece)

Tools:chef's knife

Active Cooking

00:03:26

Pour 1 tbsp of cooking oil into the pot, add the sliced onions and stir-fry until the surface is slightly charred and brownish.

local_fire_departmentmedium heat

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Watch out

The onions must be sautéed until brownish, which caramelizes the natural sugars and develops a wonderful aroma. Otherwise, they will taste flat.

Ingredients:Cooking oil (1 tbsp)Onion

Tools:potchopsticks

Active Cooking

00:05:09

Put 300g of short rib hot pot beef slices into the pot and stir-fry with the onions until the beef is no longer red and releases its fat.

local_fire_departmentmedium heat

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Watch out

The beef must be stir-fried until the fat renders and no red color remains to remove gamey odors and build deep flavor. Otherwise, the soup will taste raw.

Ingredients:Sliced Beef (300 g)

Tools:chopsticks

Active Cooking

00:06:49

Add 2 tbsp of white sugar into the pot and stir-fry evenly with the beef and onions.

local_fire_departmentmedium heat

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Watch out

Add the sugar first and stir-fry with the beef and onions so the sweetness penetrates the meat. Otherwise, the flavor will remain on the surface.

Ingredients:sugar (2 tbsp)

Tools:chopsticks

Active Cooking

00:07:04

Put the cut potato chunks into the pot and stir-fry evenly with the beef and onions.

local_fire_departmentmedium heat

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Watch out

Stir-fry the potatoes briefly so their surfaces coat with oil, otherwise they will remain dry inside.

Ingredients:potato

Tools:chopsticks

Active Cooking

00:07:38

Add 100ml of tsuyu (bonito soy sauce) into the pot.

local_fire_departmentmedium heat

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Watch out

Taste the soy sauce before adding to avoid making it overly salty. Otherwise, the dish will be ruined.

Ingredients:tsuyu soup base (4x concentrate) (100 ml)

Tools:spoon

Active Cooking

00:07:45

Add 500ml of water so that the water level matches the height of the ingredients.

local_fire_departmentmedium heat

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Watch out

The water level must match the ingredients, otherwise some parts won't cook through. Otherwise, the texture will be uneven.

Ingredients:water (500 ml)

Tools:pot

Active Cooking

00:08:23

Fold a piece of aluminum foil to fit the pot size, poke some holes in the center, cover it on the pot, and simmer on low heat for 25 minutes until the potatoes are tender and the broth is translucent.

local_fire_departmentlow heat

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Watch out

Covering with perforated foil creates a drop-lid effect for better heat and moisture circulation. Otherwise, moisture evaporates too fast and food won't absorb flavors.

Tools:aluminum foil

Active Cooking

00:09:36

Transfer the simmered potato and beef stew into a bowl, garnish with some chopped green onions on top, and it's ready.

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Watch out

Transfer gently to avoid breaking the tender potato chunks. Otherwise, the presentation will look messy.

Ingredients:scallion (1 piece)

Tools:bowlladle