Nikujaga (Japanese Meat and Potato Stew)_Washoku Lesson Recipe

Meat and potatoes simmered with the sweetened flavor of soy sauce. You’ll love the taste and texture of the potatoes, which have soaked in the umami of the other ingredients!

Cooking time

30min

Calories

346kcal

Sodium

807mg

Nutrition facts are for one serving.

Directions

1

Peel the potatoes and cut them into bite-size pieces, then soak them in water for about 5 minutes. Peel the carrot and cut it into irregular bite-sized chunks. Cut the onion in half lengthwise, then slice it into 1 cm (0.4 in.) wide pieces. Slice the beef into bite-sized pieces.
2

Heat oil in a fry pan over medium heat, then add the beef and stir-fry until the color changes. Then add the potatoes, carrots, and onions, and continue stir-frying until they are coated with oil. Gradually add (A), bring to a boil, then cover with a lid. Reduce the heat to low, and simmer for 7-8 minutes.
3

Add Kikkoman Soy Sauce and stir to combine. Increase the heat to bring it to a boil, then cover with a lid, reduce the heat to low, and simmer for another 5-6 minutes. Remove the lid, turn the heat to medium, and let it simmer until the cooking liquid is reduced to about two-thirds. Turn off the heat, cover with the lid, and let it sit for about 10 minutes to allow the flavors to set in.

Washoku Lesson

Nikujaga (Japanese Meat and Potato Stew)

Meat and potatoes simmered with the sweetened flavor of soy sauce. You’ll love the taste and texture of the potatoes, which have soaked in the umami of the other ingredients!

Cooking Basics

Potatoes - soaking in water

Once cut, the starch in potatoes causes them to turn brown due to the process of oxidation. To avoid this soak cut potatoes in cold water. By doing so you will also be able to remove any starch on the surface and prepare less-starchy dishes. Completely cover in cold water and soak for about 10 minutes. Changing the water halfway through is not necessary.

Carrots - random cut

Peel the carrot and chop into easy-to-eat pieces while turning. For thick carrots, first cut in half lengthwise. By placing the knife in approximately the center of the previous cut and then cutting, uniform-sized pieces can be achieved.