Embark on a culinary journey to the heart of Japan with our tantalizing Japanese Beef Stew recipe. This delectable dish, known as "Nikujaga," is a harmonious blend of tender beef, savory potatoes, and an array of vegetables, all simmered in a rich and flavorful broth. Nikujaga is a staple in Japanese home cooking, enjoyed by families and friends alike. Master the art of preparing this comforting stew with our step-by-step guide, ensuring perfectly balanced flavors and textures.
In addition to the classic Nikujaga recipe, we present a collection of variations that will cater to diverse preferences. From the umami-packed "sukiyaki" to the hearty "oshinko nikujaga," each variation offers a unique twist on the traditional stew. Whether you prefer a sweeter or spicier taste, a vegetarian option, or a dish that highlights the beauty of seasonal ingredients, we have a Nikujaga recipe that will satisfy your cravings.
Nikujaga's versatility extends beyond its flavor variations. Explore creative ways to enjoy this dish, such as transforming it into a donburi bowl, a savory filling for crispy spring rolls, or even a comforting soup. Each serving promises a warm and satisfying meal, perfect for a cozy dinner with loved ones or a quick and nourishing lunch.
JAPANESE-STYLE BEEF STEW
The beef stew here will be unfamiliar to most cooks, though it has much in common with the classic American dish. It is Japanese in origin and loaded with the warmth of soy, ginger, sweetness (best provided by mirin, the sweet Japanese cooking wine, but sugar or honey will do, too), winter squash and the peel and juice of a lemon. These simple and delicious counterpoints make a great stew.
Provided by Mark Bittman
Categories dinner, lunch, soups and stews, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large nonstick skillet over medium-high heat, sear meat until nicely browned on one side, about 5 minutes. Transfer chunks to a medium-size casserole.
- Add stock to the skillet, and cook over high heat, stirring and scraping until all the solids are integrated into the liquid. Pour into the casserole with soy sauce, mirin, ginger and a couple of grindings of pepper. Peel lemon, and add peel to the mixture. Juice lemon.
- Cover, and cook on top of stove (or in a 350-degree oven), maintaining a steady simmer. Stir after 30 minutes. Then check meat every 15 minutes.
- When meat is nearly tender, about 45 minutes, stir in squash and continue to cook until squash is tender but not mushy, about 15 to 20 minutes. Add salt if necessary, then stir in lemon juice. Serve.
Nutrition Facts : @context http, Calories 418, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 11 grams, Fiber 4 grams, Protein 49 grams, SaturatedFat 4 grams, Sodium 1257 milligrams, Sugar 6 grams, TransFat 0 grams
NIKU JYAGA (JAPANESE BEEF AND POTATO STEW)
There's nothing extraordinary about meat and potatoes stewed in a sweet soy broth, and yet it's easy to find yourself taking just one more taste until half the pot is gone. Patience pays off though: niku jyaga tastes better the second day, when the potatoes are saturated with sauce. Every household makes it a little differently in Japan, and so the flavor is affectionately called "mother's taste." Saori Kurioka, a private chef in Brooklyn, cooks hers the same minimalist way her mother and grandmother did in Kobe, with just beef, potatoes, onion and carrot. She uses a wooden otoshibuta, a drop-lid that fits inside the pot, so the vegetables simmer and steam evenly as the broth slowly concentrates, but the same thing can be achieved with parchment paper. Beveling the edges of the potatoes with a peeler keeps them from crumbling as the jostle around the simmering pot, but skip it if you're rushed or impatient.
Provided by Hannah Kirshner
Categories dinner, lunch, weekday, soups and stews, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Peel potatoes and cut each into 4 to 6 pieces, so they are relatively uniform in size. Bevel the edges of each piece with a vegetable peeler. Soak in cold water for about 10 minutes to remove some starch.
- Cut carrots in rangiri: Hold the knife at a diagonal, and rotate carrot quarter turns to cut irregular, multifaceted chunks. Cut each onion into 6 to 8 wedges, about 3/4 inch wide. Cut beef into 2-inch pieces.
- Prepare a drop-lid for a 3- or 4-quart heavy-bottomed pot: Cut a circle of parchment paper about 1 inch smaller than the diameter of the pot, and cut a 1/2-inch hole in its center.
- Drain and rinse potatoes. Add to pot with carrots, onions and 1 1/2 cups water (it will not fully cover the vegetables). Tuck kombu (if using) into the water. Bring to a boil, then discard kombu. Add soy sauce, mirin, sake and sugar. Add beef, stirring to distribute.
- Place parchment lid directly on top of vegetables and liquid, and simmer - don't boil - stirring occasionally, for 20 to 25 minutes, until potatoes are very tender. Turn off heat, discard parchment, and rest for at least 30 minutes (overnight is even better) to allow the potatoes to soak up the seasoning. Reheat, and serve with white rice, or a frosty beer.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 1 gram, Carbohydrate 49 grams, Fat 2 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 642 milligrams, Sugar 12 grams, TransFat 0 grams
NIKU JAGA (JAPANESE BEEF STEW IN THE CROCK POT)
Delicious anytime!!! Serve with sticky rice for a hearty meal! This isn't your ordinary "stew", and it is supposed to be runny. Lots of broth! Enjoy!
Provided by Miss Diggy
Categories Stew
Time 12h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put all into crock pot and cook on low 10-12 hours or on high 4-6 hours.
- Stir before serving.
JAPANESE BEEF STEW FOR THE CROCK POT
Adapted from The Biggest Loser Family Cookbook p 154. Submitted as my week 3, 2012 new recipe. We made this recipe January 19th and my family gave it 1 out of 5 stars. Read my full review at http://crankyexchef.wordpress.com/2012/01/22/weekly-menu-fo...-new-food-fail
Provided by Cranky Ex-Chef
Categories Stew
Time 6h45m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Combine the flour, garlic powder, and pepper in a medium bowl. Add the beef and toss to coat. Refrigerate for at least 15 minutes (can be done ahead).
- Heat a skillet over medium-high heat. Add oil then the beef in batches, browning on all sides. Remove browned beef to a Crock Pot. Drizzle approximately a cup of the beef broth into the skillet, gently scraping the browned bits from the bottom of the pan. Carefully pour the broth from the skillet into the Crock Pot.
- Add all remaining ingredients except the snow peas to the Crock Pot and set to warm. Cook on low for 6-8 hours. Add the snow peas for the final 30 minutes of cooking. Serve immediately.
JAPANESE BEEF STEW
Steps:
- Prepare beef:
- Pat beef dry. Heat oil in a 5-quart heavy pot until hot but not smoking and brown beef on all sides. Add dashi, sake, and white parts of scallions and simmer, covered, skimming froth and turning beef occasionally, until meat is very tender, 1 1/4 to 1 1/2 hours. (Check periodically and add a few tablespoons water if beef becomes less than half submerged.) Add sugar and simmer, covered, 15 minutes longer (more liquid may evaporate at this point, but that's fine).
- Prepare vegetables while beef is simmering:
- Peel potatoes, halving and trimming into ovals if large, and steam, covered, over boiling water until barely tender, about 10 minutes.
- Cut carrots crosswise into 1/2-inch-thick slices. Trim slices with a paring knife to create rounded edges and save trimmings for pickled Napa cabbage.
- Steam carrots, covered, over boiling water until barely tender, about 7 minutes.
- Finish stew:
- Add carrots and potatoes to beef and simmer, tossing occasionally, 5 minutes, or until vegetables are tender. Add soy sauce and bring to a boil. Discard white parts of scallions. Serve stew in small bowls sprinkled with scallion greens.
NIKU-JAGA (JAPANESE BEEF STEW)
My husband and I hosted many foreign students over the years. We always loved to have them cook for us. It gave them a chance to share their culture and for us to take a culinary trip without leaving home. A favorite of ours in Niku-Jaga which Naoki Sekiya made for us. We have remained in contact with Naoki for over 20...
Provided by Marsha Gardner
Categories Beef
Number Of Ingredients 8
Steps:
- 1. Saute` beef in 2 teaspoons oil for 2 minutes or until browned, then remove from pan along with any meat juices.
- 2. Add 2 teaspoons more oil to pan along with the potatoes and onions; saute` 2 minutes until onions get separated.
- 3. Add water, sake, and sugar. Bring to a boil and cook loosely covered until potatoes re half done. Add soy sauce and the beef along with any juices; bring to a boil again and cook loosely covered until potatoes are quite tender (15 minutes). Serve hot.
- 4. I suggest if you do not use Sake you add 1/2 teaspoon fresh ginger along with the soy sauce to give it extra flavor.
Tips:
- Choose the right cut of beef: Chuck roast, brisket, and short ribs are all good options for beef stew. These cuts are tough, but they become tender when cooked slowly in liquid.
- Brown the beef before stewing: Browning the beef in a hot pan before adding it to the stew pot helps to develop flavor and color.
- Use a variety of vegetables: Potatoes, carrots, onions, and celery are classic stew vegetables, but you can also add other vegetables such as parsnips, turnips, or mushrooms.
- Add some herbs and spices: Bay leaves, thyme, rosemary, and black pepper are all good choices for seasoning beef stew. You can also add a splash of red wine or beer for extra flavor.
- Cook the stew slowly and gently: Beef stew should be cooked over low heat for at least 1-2 hours, or until the beef is tender and the vegetables are cooked through.
Conclusion:
Japanese beef stew is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and flavorful meal, give this Japanese beef stew recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love