Photograph of the finished Nikujaga

Japan · Thịt bò hầm khoai tây Nikujaga

Nikujaga

50 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 14.1 oz
  • Photograph of Potato Potato 1.8 lb
  • Photograph of Carrot Carrot 7.1 oz
  • Photograph of Onion Onion 2
  • Photograph of Dashi broth Dashi broth 3 ⅓ cups
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Mirin Mirin ⅓ cup
  • Photograph of Sugar Sugar 1.4 oz
  • Photograph of Long beans Long beans 3.5 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Peel the potatoes and carrots, cut them into cubes, and soak them in water for 5 minutes to remove excess starch.
  2. 2 Sauté the thinly sliced beef with onions for 3 minutes until cooked through.
  3. 3 Add the potatoes, carrots, and dashi broth, bring to a boil, and skim off any foam.
  4. 4 Add sugar, mirin, and soy sauce, then simmer over low heat for 20 minutes until the potatoes are tender.
  5. 5 Add the chopped green beans and cook for another 3 minutes, then turn off the heat.
  6. 6 Let it cool for 10 minutes to allow the flavors to infuse, then reheat before serving.

With an appliance

  • Pressure cooker 40 min

    Replace step 4: high-pressure cooking for 6 minutes, then release the pressure naturally; since the potatoes are already tender, the green beans in step 5 should still be cooked with the lid open for 3 minutes.

Start cooking