This One Pot Japanese Nikujaga is a hearty dish filled with thinly sliced beef, potatoes, and carrots simmered in a sweet soy sauce broth. It’s comfort food at its best!
If you’re like me, you’ll love how easy it is to make. You just throw everything in one pot and let it do its magic! Perfect for busy days when you need a cozy meal in no time.
Key Ingredients & Substitutions
Beef: Thinly sliced beef like ribeye or chuck adds great flavor. If you want a leaner option, consider using chicken thigh or tofu for a vegetarian twist. Both can soak up the broth wonderfully.
Potatoes: I prefer using waxy potatoes like Yukon Gold, as they hold their shape well. However, you can swap in russets if that’s what you have on hand—just be careful as they might break down a bit more.
Carrots: Classic for this dish! If you’re looking for a fun twist, you can use parsnips or sweet potatoes instead. They bring a different sweetness to the dish.
Dashi Stock: If you can’t find dashi, beef or vegetable broth works fine, but the flavor may differ slightly. You can also make a quick dashi by soaking kombu (dried seaweed) and bonito flakes in hot water.
How Do I Get the Best Flavor in Nikujaga?
The secret to a flavorful Nikujaga lies in the simmering process. After browning the beef, it’s crucial to build layers of flavor with the vegetables and broth.
- Start with medium heat for the beef, so it gets a nice color without overcooking.
- After adding the veggies, sauté them briefly to release their flavors before adding the broth.
- Simmer with the lid on to trap steam and intensify the broth’s flavors—let it cook until the potatoes are fork-tender.
- Finally, taste before serving! Adjust seasoning with more soy sauce or sugar for balance.
This way, you’ll ensure that every bite is delicious and comforting!
One Pot Japanese Nikujaga
Ingredients You’ll Need:
For the Main Dish:
- 1 lb (450g) thinly sliced beef (ribeye or chuck)
- 4 medium potatoes, peeled and halved or quartered
- 2 medium carrots, cut into chunks
- 1 large onion, sliced into wedges
- 1 cup green beans, trimmed and cut in half
For the Broth:
- 4 cups dashi stock (or substitute with beef or vegetable broth)
- 1/3 cup soy sauce
- 3 tbsp mirin
- 3 tbsp sake
- 2 tbsp sugar
For Cooking:
- 1 tbsp vegetable oil
- 1/2 cup shirataki noodles, rinsed and drained (optional)
- 2 green onions, sliced thinly for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 30 minutes to cook. Total time is roughly 40 minutes, making it perfect for a quick weekday dinner that’s both hearty and satisfying!
Step-by-Step Instructions:
1. Start with the Beef:
Heat the vegetable oil in a large pot over medium heat. Add the sliced beef and cook until it’s just browned, about 2-3 minutes. Make sure not to overcrowd the pot! Once browned, remove the beef from the pot and set it aside.
2. Cook the Onions:
In the same pot, add the sliced onions. Cook them for about 3-4 minutes until they start to soften. This will add a great flavor base to your Nikujaga.
3. Add Vegetables:
Next, toss in the halved potatoes and carrot chunks. Give them a quick sauté for about 2 minutes. This will help them absorb the delicious flavors later on.
4. Simmer It All Together:
Return the beef back to the pot, and pour in the dashi stock. Bring everything to a boil, then reduce the heat to a gentle simmer.
5. Season the Broth:
Add the soy sauce, mirin, sake, and sugar to the pot. Stir gently to combine all the flavors together beautifully.
6. Time to Cook:
Cover the pot and let it simmer for 20-25 minutes, or until the potatoes and carrots are nice and tender.
7. Noodles (Optional):
If you’re using shirataki noodles, now’s the time to add them! Stir them in halfway through the cooking time so they can warm up and soak in the flavors.
8. Add the Green Beans:
During the last 5 minutes of cooking, add the green beans. This will keep them crisp and colorful in your dish.
9. Taste & Adjust:
Once cooked, take a moment to taste the broth. Feel free to adjust the seasoning with a little more soy sauce or sugar to get the flavor just right!
10. Serve It Up:
Serve your delicious Nikujaga hot, garnished with freshly sliced green onions on top. Enjoy this delightful and comforting Japanese meal!
Can I Use Different Types of Meat?
Absolutely! While beef makes for a traditional Nikujaga, you can use chicken or even tofu for a vegetarian version. Just make sure to adjust the cooking time accordingly as chicken may cook faster, and tofu should be added to warm through.
Can I Make Nikujaga Ahead of Time?
Yes! Nikujaga tastes even better the next day as the flavors meld together. You can prepare it a day in advance and store it in the fridge. Just reheat gently on the stove before serving.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth to loosen the sauce and prevent it from drying out.
Can I Customize the Vegetables?
Definitely! Feel free to swap out or add vegetables based on your preferences. Thinly sliced mushrooms, bell peppers, or snow peas are great options that will complement the dish nicely.
