1
Remove the core of the onion and cut into wedges; cut the potatoes and carrots into bite-sized cubes.
Nikujaga
A Japanese-style meat and potato stew, where beef, potatoes, onions, and carrots are simmered in a soy sauce-based seasoning for a deep, savory flavor.
JapaneseOther
⏱️ 20 min total📝 10 steps
What You'll Need
Beef brisket200g
Potatoes3 pieces (400~450g)
Onion1/2 piece
Carrot1/2 piece
Water200ml
Brewed soy sauce2 tbsp
Cheongha (Korean rice wine)2 tbsp
Sugar2 tbsp
Mirin2 tbsp
Hondashi1/2 tbsp
Instructions
2
Prepare the sauce by mixing 200ml of water, soy sauce, Cheongha, sugar, mirin, and Hondashi in a 1:1:1:1 ratio.
3
Heat a pan over medium heat, add oil, and sauté the thin beef slices until just slightly undercooked.
4
When the meat is slightly undercooked, add all the prepared vegetables and sauté together.
5
Once the edges of the potatoes become translucent, pour the prepared broth into the pan.
6
Reduce to low heat, cover with an otoshibuta (drop lid), and simmer for 10 minutes.
⏱️ 10m 0s7
Remove any foam that forms during cooking and stir the ingredients once halfway through.
8
After 10 minutes, if the potatoes are not yet cooked, simmer for a little longer.
9
Turn off the heat and let it sit for 10 minutes to allow the flavors to soak in.
⏱️ 10m 0s10
Finally, check that the potatoes and carrots are perfectly cooked, and serve the Nikujaga.