Beef and potato stew (Nikujaga)

Name: Beef and potato stew (Nikujaga)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 250 g Beef chuck; 400 g Potato; 150 g Carrot; 200 g Onion; 150 g Konnyaku (konjac block); 60 g Snow peas; 400 ml Water; 4 g kombu seaweed; 8 g bonito flakes; 45 ml soy sauce; 30 ml mirin; 10 g Sugar; 30 ml Sake or rice alcohol; 10 ml Rapeseed oil; 250 g Chinese cabbage; 260 g Japanese short-grain rice (Koshihikari)

Japan's home-cooked comfort stew: beef, potatoes, onion, carrot and konjac simmered in sweet-savoury dashi, with Chinese cabbage and rice.

40 min

total

people

515

calories per serving

Per serving

24 g
Protein: 81 g
Carbs: 8 g
Fat

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Ingredients

250 g
Beef chuck
400 g
Potato
150 g
Carrot
200 g
Onion
150 g
Konnyaku (konjac block)
60 g
Snow peas
400 ml
Water
4 g
kombu seaweed
8 g
bonito flakes
45 ml
soy sauce
30 ml
mirin
10 g
Sugar
30 ml
Sake or rice alcohol
10 ml
Rapeseed oil
250 g
Chinese cabbage
260 g
Japanese short-grain rice (Koshihikari)

Allergens

fishsoygluten

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/4

Make dashi with the kombu and bonito flakes. Cut potatoes and carrots into chunks, onion into wedges, and blanch the torn konjac.
Stir-fry the beef in the oil, then add the vegetables and konjac.
Add dashi, sake, sugar and mirin, cover and simmer 10 minutes; add soy sauce and simmer 10 more until the potatoes are tender. Add the snow peas at the end.
Blanch the Chinese cabbage, squeeze and top with bonito flakes and a dash of soy. Serve with rice.