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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Nikujaga (Japanese Beef Stew)

[heart_this] · Oct 28, 2008 · 48 Comments

Nikujaga (Japanese Beef Stew)

The weather certainly has gotten cooler as of late and I have been craving heartier meals. It recently came to my attention that I have not been doing much Japanese cooking lately and I was missing it. I decided to combine the two and make nikujaga or meat and potatoes. Nikujaga is a Japanese version of a beef stew that is simmered in the classic Japanese seasonings of soy, sugar, sake and mirin. The stew ends up with a really nice blend of sweet and salty which works surprising well. Nikujaga is easy to make and tasty and because of that I make it fairly often. Recently I seem to always have some extra pumpkin lying around that just screams “use me” so I decided to replace the potatoes with pumpkin this time. I garnished the nikujaga with some chopped green onions and some shichimi togarashi. Shichimi togarashi is a Japanese condiment that is made from a blend of chilies and other things like sesame seeds, nori, etc. I enjoyed the heat that the shichimi togarashi added to the nikujaga.
Notes: Nikujaga is often simmered until most of the liquid has evaporated but I prefer to have some liquid left. I prefer to use dashi as the liquid but I have also used beef stock or even just water.

Nikujaga (Japanese Beef Stew)

Nikujaga (Japanese Beef Stew)

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4
ingredients
  • 1 tablespoon oil
  • 1 pound beef (thinly sliced or cut into bite sized pieces)
  • 1 onion (sliced)
  • 2 cups potatoes (or pumpkin cut into bite sized pieces)
  • 1 carrot (cut into bite sized pieces)
  • 2 cups dashi (or water or beef stock)
  • 3 tablespoons soy
  • 3 tablespoon sugar
  • 2 tablespoon sake
  • 1 tablespoon mirin
  • 1 green onion (sliced)
  • shichimi togarashi to taste (optional)
directions
  1. Heat the oil in a pan.
  2. Add the beef and brown on all sides.
  3. Add the onion, squash and carrot and saute for 5 minutes.
  4. Add the dashi, soy, sugar, sake and mirin, cover and simmer until the vegetables are tender.
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Beef, Food, Gluten-free, Japanese, Main Course, One-Pan, One-Pot, Recipe, Soup, Stew

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Reader Interactions

Comments

  1. Paula says

    October 28, 2008 at 11:49 pm

    I’ve never had a Japanese stew, but you can bet I’d like to give this a try! I love those flavors, and would enjoy the salty sweetness if offers!

    Reply
  2. Lydia (The Perfect Pantry) says

    October 29, 2008 at 12:07 am

    I have many of these condiments, or good substitutes, in my pantry at all times — now to find some beef in my freezer and I’m good to go.

    Reply
  3. Amy says

    October 29, 2008 at 1:24 am

    I love Japanese food but I’ve never had anything like this. It looks delicious!

    Reply
  4. Maggie says

    October 29, 2008 at 1:30 am

    I really like the use of pumpkin instead of potatoes.

    Reply
  5. Manggy says

    October 29, 2008 at 1:32 am

    Very seasonal substitution, Kevin 🙂 Thanks also for noting what other broths can be used 🙂

    Reply
  6. Cheryl says

    October 29, 2008 at 1:57 am

    Keving that looks good, I like a lighter soup or stew and this is right up my alley!

    Reply
  7. Daziano says

    October 29, 2008 at 2:01 am

    Interesting recipe. Without the Asiatic ingredients it could have been a Chilean stew! 😉

    Reply
  8. [eatingclub] vancouver || js says

    October 29, 2008 at 2:04 am

    Good, honest food, Japanese home-cooking. Love the use of pumpkins here.

    Reply
  9. Helene says

    October 29, 2008 at 2:15 am

    You make Japanese & I made Chinese (Won Ton soup). Since the weather is cool, now, I enjoy making soups. Thanks for the recipe.

    Reply
  10. Steph says

    October 29, 2008 at 2:47 am

    That looks like a nice warm meal for such cold weather. I can’t believe it was almost snowing today!!

    Reply
  11. Alexa says

    October 29, 2008 at 3:02 am

    Nikujaga looks like a delicious comforting meal!

    Reply
  12. Elra says

    October 29, 2008 at 3:08 am

    Delicious looking stew Kevin. It’s also sound perfect for the weather.

    Reply
  13. Diana Evans says

    October 29, 2008 at 3:18 am

    it looks yummy Kevin….and so perfect for the cooler weather…

    Hugs
    Diana

    Reply
  14. Mrs Ergül says

    October 29, 2008 at 3:28 am

    The right dish for the right season! I will love to have this anytime!

    Reply
  15. Amanda says

    October 29, 2008 at 3:58 am

    Hey Kevin, have you ever tried making sushi? It would be nice to have some tips.

    Reply
  16. Marc @ NoRecipes says

    October 29, 2008 at 3:58 am

    Nicely done Kevin, this is one of my favourite comfort foods:-)

    Reply
  17. Heather says

    October 29, 2008 at 4:40 am

    ohhh yum! i love mirin in anything! and those carrots look beautiful!!

    Reply
  18. Cakebrain says

    October 29, 2008 at 5:40 am

    Who doesn’t like beef stew? this is reminiscent of the heart-warming and stomach-pleasing stews of childhood! Looks delicious!

    Reply
  19. Marie says

    October 29, 2008 at 7:45 am

    That looks really good Kevin! I never knew that the Japanese had stews! I’ll be sure to give this a try!

    Reply
  20. Rosa's Yummy Yums says

    October 29, 2008 at 9:26 am

    A delicious looking stew! I’ve never eaten anything like that… Yummy!

    Cheers,

    Rosa

    Reply
  21. Debbie says

    October 29, 2008 at 11:02 am

    I am always learning something from the dishes you cook. Never heard of this one but it sounds wonderful. This looks like it might be good with rice on the side.

    Reply
  22. Darius T. Williams says

    October 29, 2008 at 11:52 am

    Seems simple and easy – and looks tasty!

    -DTW
    http://www.everydaycookin.blogspot.com

    Reply
  23. Rosie says

    October 29, 2008 at 11:52 am

    This really looks a great warming stew for cold weather Kevin.

    Rosie x

    Reply
  24. Martin Jordan says

    October 29, 2008 at 2:40 pm

    It’s my lucky day, i was looking for some new beef stew recipe.
    Thank you Kevin and bye… I have to go to the store:)

    Reply
  25. Mandy says

    October 29, 2008 at 3:14 pm

    your beef stew looks perfect for a chilly Fall night, with a bowl of steaming hot rice.

    Reply
  26. noble pig says

    October 29, 2008 at 4:11 pm

    Sounds delicious! Love the picture too.

    Reply
  27. Potato Chef says

    October 29, 2008 at 4:37 pm

    This beef stew looks and sounds great. You keep coming up with winners!!

    Reply
  28. Lori Lynn says

    October 29, 2008 at 5:22 pm

    Nice Fall dish Kevin. I bet that broth was heavenly!

    Reply
  29. Maria says

    October 29, 2008 at 7:31 pm

    Another comforting dish!! Looks good!

    Reply
  30. mycookinghut says

    October 29, 2008 at 8:09 pm

    I have never tried making Japanese stew… this definitely suits me as it’s freezing cold lately 🙁 It feels like December!

    Reply
  31. meeso says

    October 29, 2008 at 9:40 pm

    Sounds delicious, and something I never tasted, but would love to try it.

    Reply
  32. vanpham says

    October 29, 2008 at 9:59 pm

    Yeah! Nikujaga is my favorite. You are very creative. I will try adding pumpkin next time. Thanks!

    Reply
  33. HoneyB says

    October 29, 2008 at 11:24 pm

    I should try this and use butternut squash – which I have in abundance right now!

    Reply
  34. Marjie says

    October 29, 2008 at 11:48 pm

    Count me in for any kind of beef stew!

    Reply
  35. Dana McCauley says

    October 30, 2008 at 12:16 am

    Sounds delish.

    Reply
  36. noobcook says

    October 30, 2008 at 7:25 am

    Your pot of stew looks so comforting … this is really hearty indeed ^o^

    Reply
  37. Anonymous says

    October 31, 2008 at 1:28 pm

    Using pumpkin is an interesting touch. I’m sure it adds great texture and flavor to the dish.

    Reply
  38. Jeanne says

    November 4, 2008 at 3:10 pm

    Looks wonderful – and as you say, just the right thing for the cooler weather!

    Reply
  39. Kumiko says

    November 4, 2008 at 8:37 pm

    looks nice, the weather must be good with you, your pictures look great. In England it is so dull, it’s difficult to get enough natural light for my photos.

    Reply
  40. Kumiko says

    November 5, 2008 at 6:23 pm

    You could call this dish nikukabocha, ‘kabocha’ is pumpkin 🙂

    Reply
  41. Vic says

    March 3, 2009 at 1:10 am

    That’s a great recipe, thanks very much. I made it a couple of days ago and I’m doing it again today with all the authentic ingredients (dashi instead of beef stock, etc.)

    The only thing that I find a bit odd is 3 tablespoons of sugar! Am I reading that right? I put in 1.5 tablespoons and it’s still a bit sweeter than I’d like it. I can only imagine it would be sickly with 3! The mirin that I have is extremely sweet too.

    …and I have a couple of questions. Firstly, I have some “Yasai Fumi Furikake” (rice seasoning with nori, seasame seeds, etc.) Could I use that instead of the s.togarashi stuff? I’ll try it anyway. The other question is regarding sake. The first time I made this dish I used drinking sake, but this time I found “cooking sake” which is much saltier and would be revolting to drink straight. I suppose it’s the second type I should be cooking with?

    Great recipe, thanks very much, and I love the idea to use pumpkins instead of starchy potatos.

    Reply
  42. Kevin says

    March 3, 2009 at 1:36 am

    Vic: Definitely adjust the recipe to your tastes! I like the combination of strong salty and sweet. I have made it with less sugar and it words just as well.

    The togarashi is a blend of chili peppers that adds a spicy heat. I would not try replacing it with furikake. Maybe a dash of cayenne pepper?

    I have always used drinking sake. I would think that the cooking sake would work, though you might want to adjust the recipe to take into account the extra salt in it.

    Reply
  43. Cynthia says

    March 21, 2009 at 11:04 pm

    I really like this! It’s so good.

    Reply
  44. Vic says

    July 5, 2009 at 4:41 am

    Thanks Kevin for the info.

    I'll chop up some chilli and try it.

    Reply
  45. Aladdin's Cave keepster says

    January 11, 2010 at 4:20 pm

    WOW this is defanately my utmost loving Japanese food!! Awesome taste! I made a big batch and freezed some!! Domo arigato for the recipe!!

    Reply
  46. Anonymous says

    May 13, 2012 at 8:58 am

    I had this recipe from a TV cooking show and I immediately had to try it. Simple and sooooo yummy. 😀 Reading this just makes my mouth water. And I even have some frozen pumpkin, I think I hear it knocking 😉

    Reply
  47. Rachel Page says

    May 1, 2015 at 2:42 am

    Lovely recipe, cooked it last night for dinner. Thank you!

    Reply

Trackbacks

  1. How To Make Japanese Onion Soup – Food & Drink says:
    October 6, 2022 at 7:56 am

    […] tofu, and then combining the vegetables and kombu kelp. The Nabe, which is Japanese for “Japanese stew,” is a stew made up of all of the ingredients in an earthenware pot. In Yudofu, water, […]

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