This One Pot Japanese Nikujaga is a warm and cozy dish that combines tender beef, potatoes, and carrots in a sweet-savory sauce. It’s simple to make and packed with flavor!
On chilly days, this dish feels like a big hug in a bowl! I love serving it over rice; it makes a perfect meal for the family. You’ll want seconds, trust me! 🍚
Key Ingredients & Substitutions
Beef: Thinly sliced chuck or ribeye works best, but you could substitute with chicken or tofu for a lighter option. Ground beef is also a quick alternative if sliced isn’t available.
Potatoes: I like using waxy potatoes like Yukon Gold for their creamy texture. If you’re in a pinch, russet potatoes are fine too, just adjust cooking time as they may break down more.
Carrots: Sweet and colorful, carrots add great flavor. You can swap them for parsnips or even pumpkin if you prefer a different taste.
Dashi Stock: Traditional dashi has a unique flavor, but if you don’t have it, chicken or beef stock works well. For a vegetarian version, use vegetable broth.
Mirin: This adds sweetness and depth. If you don’t have mirin, mix equal parts of sake and sugar or use a splash of white wine with a dash of sugar.
How Do I Make Sure My Vegetables Are Perfectly Cooked?
Getting vegetables just right is key for Nikujaga. Here are tips to ensure they stay tender but not mushy:
- Cut vegetables into similar-sized pieces for even cooking.
- Add heartier vegetables like potatoes and carrots first, as they take longer to soften.
- Green beans should be added later to keep them bright and crisp; they need only a few minutes in the heat.
If the broth is boiling too harshly, lower the heat for gentler cooking.
How to Make One Pot Japanese Nikujaga
Ingredients You’ll Need:
For the Dish:
- 1 lb (450g) thinly sliced beef (preferably chuck or ribeye)
- 4 medium potatoes, peeled and cut into large chunks
- 2 medium carrots, peeled and cut into chunks
- 1 large onion, cut into wedges
- 100g green beans, trimmed
For the Broth:
- 2 cups (480 ml) dashi stock (or substitute with chicken/beef stock)
- 3 tbsp soy sauce
- 2 tbsp mirin (sweet rice wine)
- 1 tbsp sugar
- 2 tbsp sake (Japanese rice wine) or dry white wine
- 1 tbsp vegetable oil
How Much Time Will You Need?
This one pot meal takes about 10 minutes to prep and around 30 minutes to cook, making the total time around 40 minutes. It’s quick and easy, perfect for a busy weeknight!
Step-by-Step Instructions:
1. Sauté the Beef:
In a large pot, heat the vegetable oil over medium heat. Once hot, add the thinly sliced beef. Cook for about 2-3 minutes until it’s browned but not completely cooked through. This will enhance the flavor of your dish!
2. Add the Onions:
Next, toss in the onion wedges. Sauté for about 2 minutes until they start to soften and become fragrant. The onions will add sweetness to your Nikujaga.
3. Mix in the Vegetables:
Add the chunks of potatoes and carrots to the pot. Stir everything together gently, making sure the beef, onions, and vegetables are well combined.
4. Create the Broth:
Pour in the dashi stock (or chicken/beef stock), sake, soy sauce, mirin, and sugar. Give it a good stir to combine all the flavors well.
5. Simmer the Dish:
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the potatoes and carrots are nice and tender.
6. Add the Green Beans:
With about 5 minutes left, add the trimmed green beans. This way, they’ll stay crisp and bright in color!
7. Adjust the Flavor:
After cooking, taste the broth. If you’d like it a bit sweeter or saltier, feel free to add a splash more of soy sauce or sugar. Adjust to your taste.
8. Let It Rest:
Remove the pot from heat and let the Nikujaga sit for about 5 minutes. This will let the flavors mingle even more!
9. Serve and Enjoy:
Serve your delicious Nikujaga hot, ideally over a bowl of steamed white rice. Enjoy this flavorful and comforting dish with family and friends!
Enjoy your comforting and flavorful One Pot Japanese Nikujaga!
Can I Use Different Vegetables in Nikujaga?
Absolutely! While potatoes and carrots are traditional, you can add other vegetables such as sweet potatoes, parsnips, or even bell peppers. Just be mindful of their cooking times to ensure everything is tender.
How Long Can I Store Leftovers?
Leftover Nikujaga can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 2 months. Just defrost in the fridge overnight before reheating!
Can I Make This Recipe with Ground Beef?
Yes, you can use ground beef for a quicker cook time! Sauté it until browned and then follow the remaining steps as usual. Just note that the texture will be different compared to using sliced beef.
What Should I Serve with Nikujaga?
Nikujaga is typically served over steamed rice, which helps soak up the delicious sauce. You can also pair it with a simple salad or some pickled vegetables for a nice balance.