Easy Cozy Fall Delight – Japanese Meat and Potatoes Stew

Nikujaga, translating to “meat and potatoes” in Japanese, is a quintessential fall comfort dish, a hearty and flavorful stew enjoyed in Japanese households. Comprising thinly sliced beef, potatoes, and an array of vegetables such as carrots and onions, Nikujaga strikes a perfect balance between sweet and savory flavors. The broth, enriched with dashi, provides a umami-packed base, while ingredients like mirin and sugar add a touch of sweetness. Cooked through a slow simmering process, Nikujaga embodies a homey and nostalgic appeal, often associated with family gatherings. Beyond its traditional components, Nikujaga offers room for personalization, making it a versatile and cherished part of Japanese culinary culture, capturing the essence of warmth and comfort that defines the fall season. Here’s a simple recipe for Nikujaga:

Ingredients:

• 1 pound thinly sliced beef (sukiyaki or shabu-shabu cut)
• 4 medium-sized potatoes, peeled and cut into chunks
• 2 medium-sized carrots, peeled and sliced into rounds
• 1 onion, thinly sliced
• 1 cup frozen green beans (or other vegetables of your choice)
• 1/4 cup soy sauce
• 3 tablespoons mirin (sweet rice wine)
• 2 tablespoons sake (Japanese rice wine)
• 1 tablespoon sugar
• 2 cups dashi (Japanese soup stock) or water
• 2 tablespoons vegetable oil

Instructions:

• Prepare Vegetables:
  • Peel and chop the potatoes into bite-sized chunks.
  • Slice the carrots into rounds.
  • Thinly slice the onion.
  • If using other vegetables, prepare them accordingly.
• Cooking:
  • In a large pot or a deep pan, heat the vegetable oil over medium heat.
  • Add the sliced beef and cook until it’s browned.
• Add Vegetables:
  • Add the sliced onions, potatoes, carrots, and any other vegetables you are using to the pot. Mix well.
• Seasoning:
  • In a bowl, mix together soy sauce, mirin, sake, and sugar.
  • Pour the mixture over the meat and vegetables.
• Simmer:
  • Add dashi or water to the pot and bring the mixture to a boil.
  • Once boiling, reduce the heat to low, cover the pot, and simmer for about 15-20 minutes or until the potatoes and carrots are tender.
• Adjust Seasoning:
  • Taste and adjust the seasoning if needed. You can add more soy sauce or sugar according to your preference.
• Serve:
  • Serve the Nikujaga hot over rice or enjoy it on its own.

Nikujaga is a comforting and filling dish that’s perfect for cooler fall evenings. The combination of tender beef, potatoes, and vegetables in a savory-sweet broth makes it a well-loved home-cooked meal in Japan.