In Japan, a dish called nikujaga (meat with potatoes) is very common.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 8 snow peas
- 1 tablespoon vegetable oil
- ¼ pound sirloin steak, thinly sliced
- 4 potatoes, cut into bite sized pieces
- 2 cups dashi soup
- ¼ cup soy sauce
- ¼ cup sake
- 1 tablespoon white sugar
- 1 onion, chopped
Instructions
- Put the snow peas in a small saucepan with enough water to cover; bring to a boil and immediately remove from heat. Drain and set aside.
- Heat the oil in a large skillet over medium heat; cook the beef in the oil until browned. Add the potatoes; cook and stir until soft, 5 to 7 minutes. Stir the dashi soup, soy sauce, sake, and sugar into the mixture; simmer for 10 minutes.
- Reduce heat to low and scatter the chopped onion over the mixture; allow to simmer until the liquid is nearly completely evaporated, about 15 minutes more. Top the mixture with the snow peas to serve.
Nutrition Facts
| Calories | 316 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 6 g |
| Protein | 14 g |
| Saturated Fat | 2 g |
| Sodium | 1109 mg |
| Sugars | 9 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe quite closely except for a few substitutions. I used a half pound of eye of round and added a couple more potatoes. I had no idea what dashi was, but I did have thai chicken broth on hand and used that. The overall flavour was amazing. I will definitely make again with the thai broth.
I’ve made this recipe several times and it does not disappoint. I added garlic and carrots, and it was delicious! I will definitely continue making this.
To those wondering about the 1/4 lb of beef: that MIGHT be the intended measurement. Nikujaga is not meant to be a hearty beef stew. Rather, the bulk of the dish is supposed to be the potatoes, while the beef is there merely to flavor the broth.
Great recipe and not hard, even for someone like me who never cooks. The taste is really good, but i agree with everyone else about the measurements. You need at least a 1lb of beef for this. Also, I threw in carrots since i had them around.
After I cook this dish our Japanese foreign exchange student adds more sugar and soy sauce to taste (Kamada brand is the best!) Our family loves this recipe very much and it is even better w/several TBS more sugar and a few shakes more soy sauce.
This was yummy but too salty! Next time i will definitely cut down on the soy sauce!
This was very good. I loved the meat with the potatoes and onion. I wasn’t able to find the dashi or sake, so I used low sodium beef broth and dry white cooking wine instead, and I forgot to add the peas. It was very good, if a bit salty (but that’s from the soy sauce and the cooking wine that I didn’t notice was loaded in salt until afterwards). I would definitely make this again.
I had to substitute white wine for the sake and beef broth for the dashi, but this recipe was really good. Maybe next time I will be able to find the correct ingredients.
So tasty! I have a Japanese foreign exchange student whose been missing the food from home. He loved this! So did everyone else who got to taste it. I upped the meat to 1.25 lb. otherwise, just as planned.
Overall it was pretty good but the measurements were way off. HAS to be a typo. 1/4lb of meat to serve 4??? I used a lil over 1lb and it even then it was swimming in the broth. After following the recipe, i added extra soy and sugar only because i thought the flavor was a little on the lite side. Overall good.** If you cant find dashi, beef broth/stock works just fine. My japanese mom happen to have some so i was able to get some from her.
really, really good. I love Japanese dish’s and this one is know one of my favorites. thank you very much for sharing.