Nikujaga is a Japanese home-style stew made with meat, potatoes, onions, and carrots. The ingredients are gently simmered until the vegetables are tender and have absorbed the savory broth.
Traditional recipes often combine dashi, soy sauce, mirin, and sugar. This easier version uses bottled Hon Tsuyu to bring those familiar Japanese flavors together in one ingredient.
Ingredients
Makes 2–3 servings.
- 6 oz thinly sliced beef
- 2 medium Yukon Gold potatoes
- ½ medium onion
- ½ medium carrot
- 2 teaspoons neutral cooking oil
- 1¼ cups water
- ¼ cup Kikkoman Hon Tsuyu concentrated noodle soup base
- A small handful of green beans, optional
Thinly sliced pork can be used in place of the beef.
How to Make Nikujaga
1. Prepare the Ingredients
Cut the beef into bite-sized pieces.
Peel the potatoes and cut them into large chunks. Soak them in cold water for about five minutes to remove excess starch, then drain. This helps the potatoes hold their shape while simmering.
Cut the onion into wedges and the carrot into bite-sized pieces.
If using green beans, trim and boil them for about two minutes. Drain and set aside.
2. Cook the Beef and Vegetables
Heat the oil in a medium saucepan over medium heat.
Add the beef and cook until it is mostly browned. Add the potatoes, onion, and carrot. Stir gently until the vegetables are lightly coated with oil.
3. Add the Hon Tsuyu
Pour in the water and Hon Tsuyu. Bring the liquid to a boil, then remove any foam that rises to the surface.
4. Simmer
Reduce the heat to medium-low and cover the saucepan, leaving the lid slightly open.
Simmer for about 15 minutes, or until the potatoes and carrots are tender. Avoid stirring too often so the potatoes do not break apart.
5. Rest and Serve
Remove the saucepan from the heat and let the nikujaga rest for about 10 minutes. This gives the vegetables time to absorb more of the broth.
Serve warm with a little of the cooking liquid. If using green beans, add them just before serving.
Beef or Pork?
Nikujaga can be made with either beef or pork. Beef is commonly used in western Japan, while pork is more common in eastern Japan.
Use whichever is easier to find. Thinly sliced meat cooks quickly and absorbs the flavor of the broth without overpowering the vegetables.
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One Bottle for Japanese Home Cooking
Hon Tsuyu is a concentrated Japanese soup base made with soy sauce and dashi flavors. It makes nikujaga easier by replacing several traditional seasonings with one bottle.
The same Hon Tsuyu can also be used for zaru soba, egg udon, warm noodle soups, and other Japanese simmered dishes.
Kikkoman Hon Tsuyu, 17 fl oz