This cozy Nikujaga is a warm, comforting stew with tender beef, potatoes, and carrots all cooked together in a sweet soy sauce broth. It’s like a big hug in a bowl!
When it’s chilly outside, I love making this dish. It’s all in one pot, making cleanup easy too! Plus, the smell as it cooks is just heavenly—your kitchen will thank you! 😊
Key Ingredients & Substitutions
Beef: I recommend using beef chuck for its rich flavor and tenderness when cooked slowly. If you’re looking for a lighter option, thinly sliced beef (like sirloin) works well too. For a vegetarian alternative, try using mushrooms or tofu instead!
Potatoes: Small, waxy potatoes hold their shape best in stews. However, you can substitute with Yukon gold or red potatoes if needed. Just avoid starchy varieties like russets, as they can break down too easily.
Dashi Stock: This is the traditional base for Nikujaga. If you can’t find it, chicken or beef broth is a good backup. You can also make a quick dashi at home using water, kombu, and bonito flakes!
Mirin: This sweet rice wine adds depth. If unavailable, you can substitute with a mix of sake and sugar, or rice vinegar with a touch of sugar for sweetness.
Green Beans or Asparagus: I love adding these for color and crunch! If they’re not in season, you can swap with snow peas or even frozen peas for a quick option.
How Do I Get the Best Flavor from My Nikujaga?
The key to a flavorful Nikujaga is in how you layer the ingredients and seasonings. Start with browning the meat well to build a rich base. The gradual addition of flavors helps the dish develop depth.
- Brown the beef until it’s just cooked on the edges; this locks in flavor.
- Cook the onions until they’re translucent to release their sweetness—this is crucial!
- Let the stew simmer covered, as this helps the flavors meld together beautifully.
Don’t forget to taste the broth towards the end! Adjusting with a little more soy sauce or sugar can make a big difference in your dish’s final flavor.
One Pot Japanese Nikujaga
Ingredients You’ll Need:
For the Main Ingredients:
- 400g beef chuck or thinly sliced beef, cut into chunks
- 6 small potatoes, peeled (whole or halved if large)
- 2 medium carrots, cut into thick rounds
- 1 large onion, cut into wedges
- 100g green beans or asparagus, trimmed and sliced diagonally
For the Broth:
- 3 cups dashi stock (or substitute with beef or chicken broth)
- 4 tbsp soy sauce
- 3 tbsp mirin (Japanese sweet cooking wine)
- 2 tbsp sake
- 2 tbsp sugar
- 1 tbsp vegetable oil or sesame oil
Optional Ingredients:
- Grated ginger (1 tsp) for added flavor
- Konnyaku or shirataki noodles (rinsed and drained), for extra texture
How Much Time Will You Need?
This comforting meal takes about 10 minutes to prep and around 30-35 minutes to cook. In total, you’ll need about 45 minutes to have a delicious pot of Nikujaga ready to serve!
Step-by-Step Instructions:
1. Sauté the Beef:
Start by heating your pot over medium heat. Add the vegetable oil, and once it’s hot, toss in the beef chunks. Sauté until the edges are browned. Don’t worry about cooking it all the way through; it will cook further with the other ingredients.
2. Add the Onions:
Crumble in the onion wedges and let them cook with the beef. Stir and cook until the onions are slightly softened and translucent, about 3 minutes. This step brings out their natural sweetness!
3. Mix in the Vegetables:
Next, add the peeled potatoes and thick carrot rounds into the pot. Stir well to coat them with the beef and onions. This helps to combine all the delicious flavors!
4. Add the Broth:
Pour in the dashi stock (or broth), ensuring it just covers your ingredients. This hearty broth is the heart of Nikujaga!
5. Season the Dish:
It’s time to add flavor! Drizzle in the soy sauce, mirin, sake, and sugar. Stir gently to mix in the seasonings evenly throughout the broth.
6. Simmer the Nikujaga:
Bring the pot to a boil, then reduce the heat to low. Cover with a lid and let it simmer for 25-30 minutes. You’ll know it’s ready when the potatoes and carrots are tender!
7. Finish with Green Veggies:
About 5 minutes before you’re ready to serve, add the green beans or asparagus. This gives them just enough time to become tender while keeping their bright color!
8. Taste and Adjust:
Before serving, taste the broth. If you want a bit more flavor, add a splash more soy sauce or a pinch of sugar to suit your taste.
9. Serve and Enjoy:
Now it’s time to dig in! Serve the Nikujaga hot in bowls with a good ladle of broth, tender beef, and plenty of vegetables. This dish is all about warmth and comfort, perfect for any occasion!
Enjoy your homemade One Pot Nikujaga—it’s a wonderful taste of Japanese comfort food! 🍲
Can I Use a Different Type of Meat?
Absolutely! While beef is traditional for Nikujaga, you can also use pork if you prefer. Just make sure to adjust cooking times as needed, as pork might require a bit less time to become tender. For a vegetarian option, try using mushrooms or tofu!
How Can I Substitute for Mirin?
If you don’t have mirin, you can mix 3 tablespoons of sake with 1 tablespoon of sugar as a substitute. Alternatively, using rice vinegar with a little sugar can also work in a pinch, but use it sparingly to avoid excess acidity.
Can I Make Nikujaga Ahead of Time?
Yes, you can prepare Nikujaga ahead of time! Cook it according to the recipe, then let it cool before storing it in the fridge. It can be kept for up to 3 days. Reheat gently on the stove with a splash of water or broth to refresh it.
What Are the Best Ways to Serve Nikujaga?
Nikujaga is delicious on its own, but it’s often served over rice to soak up the flavorful broth. It can also be accompanied by pickled vegetables or a simple side salad for a complete meal.
