One Pot Japanese Nikujaga

Key Ingredients & Substitutions

Beef: Thinly sliced ribeye or chuck is best for tenderness. If you’re looking for a leaner option, consider using pork or even tofu for a vegetarian version. Just note that cooking times may vary!

Potatoes: I prefer using Yukon Gold as they hold their shape well and add creaminess. If you have a different type, like red potatoes, feel free to use those. Just avoid waxy potatoes like new potatoes for this recipe.

Carrots: Regular carrots work great, but for added sweetness, baby carrots can be a fun substitution. They also cut down your prep time since no slicing is needed!

Green Beans: Fresh is ideal for a crunchy texture, but frozen green beans can work in a pinch. Just add them towards the end of cooking to maintain their bright color.

Shirataki Noodles: These are optional but great for adding bulk without carbs. If you prefer traditional noodles, feel free to swap them in for udon or egg noodles—just adjust cooking time accordingly!

How Do You Create the Perfect Flavor in Nikujaga?

The secret to a delicious Nikujaga is in building layers of flavor. Start by browning the meat, which adds depth. The combination of dashi stock, soy sauce, mirin, and sugar creates a sweet-savory broth. Adjust the seasoning to your taste, adding a bit more soy sauce for saltiness or sugar for sweetness, if desired.

• Cook the beef first to enhance its flavor. Don’t rush this step!
• Add the onions next—they should be soft and sweet to balance the savory beef.
• Simmer covered to allow the potatoes and carrots to absorb the flavors. Uncover at the end for fresh veggies.

One Pot Japanese Nikujaga

Ingredients You’ll Need:

For the Main Dish:

• 1/2 pound thinly sliced beef (such as ribeye or chuck)
• 3 medium potatoes, peeled and cut into bite-sized chunks
• 2 medium carrots, peeled and sliced into rounds
• 1 medium onion, sliced
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1/2 cup shirataki noodles (optional), rinsed and drained

For the Broth:

• 2 cups dashi stock (or substitute with chicken or vegetable broth)
• 3 tablespoons soy sauce
• 2 tablespoons mirin (sweet rice wine)
• 2 tablespoons sake (Japanese rice wine)
• 1 tablespoon sugar

For Cooking:

• 1 tablespoon vegetable oil

How Much Time Will You Need?

This dish takes approximately 10 minutes for preparation and about 30 minutes for cooking. So, you’ll need around 40 minutes total to create this delicious Nikujaga!

Step-by-Step Instructions:

1. Cook the Beef:

Start by heating the vegetable oil in a large pot over medium heat. Add the thinly sliced beef and cook until it’s just browned. Don’t worry about cooking it all the way through at this point. Once done, remove the beef from the pot and set it aside.

2. Sauté the Onions:

In the same pot, add the sliced onion. Sauté for about 3-4 minutes or until the onions become translucent and soft. This will help build a delicious base flavor for your dish!

3. Add the Vegetables:

Next, add the peeled and chopped potatoes and carrots to the pot. Stir everything together for about one minute, letting the veggies mix with the onions.

4. Combine Everything:

Now, return the browned beef to the pot. Pour in the dashi stock along with the soy sauce, mirin, sake, and sugar. Stir gently to make sure all your ingredients are well combined.

5. Simmer Away:

Bring the pot to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes. You want the potatoes and carrots to become tender. Just enough time to get fragrant!

6. Add Noodles and Green Beans:

If you’re using shirataki noodles, add them now along with the green beans. Continue to simmer uncovered for an additional 5-7 minutes until the green beans are tender but still bright green.

7. Taste and Adjust:

Before serving, taste the broth. If you feel it needs a little more flavor, add a splash more of soy sauce or a sprinkle of sugar to balance it out.

8. Serve and Enjoy:

Dish it out hot in bowls, and if you like, serve it with some steamed white rice on the side. This meal is sure to warm your heart and fill your tummy!

Enjoy your warm, flavorful One Pot Japanese Nikujaga! 🍲

Can I Use Different Types of Meat?

Absolutely! While beef is traditional, you can substitute with thinly sliced pork or chicken. For a vegetarian option, try using tofu or tempeh instead. Just adjust cooking times accordingly based on the ingredient used!

What Can I Use Instead of Dashi Stock?

If you don’t have dashi stock on hand, chicken or vegetable broth works well as a substitute. You could also make a quick dashi using water mixed with soy sauce and a bit of seaweed or fish flakes if you have them!

How to Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of water or broth if needed to keep it from drying out.

Can I Add More Vegetables?

Definitely! Feel free to add other veggies like bell peppers, mushrooms, or peas to customize your dish. Just be mindful of cooking times to ensure everything is tender and delicious!