Nikujaga Recipe

Nikujaga literally translates to 'meat' and 'potatoes' in Japanese. This delicious Japanese stew made with beef, cooked vegetables is seasoned with soy sauce, sugar, sake and mirin. Nikugaja is a classic example of yoshoku, which is a word used to refer to western-influenced Japanese cuisine. Other notable example of Yoshuku are Hambagu or Japanese Hamburger steak or Omurice (Japanese omelette-rice). Potatoes play a key role here, they are allowed to boil until most liquid has been reduced, post which thinly-sliced beef is added. It is a classic winter comfort food often relished with white rice and miso soup. Legend has it that the dish was invented by the chefs of the Imperial Japanese Navy in the late 19th century. A notable naval officer, Tōgō Heihachirō ordered naval cooks to create a version of the beef stews served in the British Royal Navy in the year1895 in the city Kyoto, however, there are many who claim that the stew was not made in Kyoto, and that it was comissioned when Tōgō was serving as chief of staff of the Kure naval base. 

4.8
12 Rating -
Rate
Non Vegdiet
1hr total
20minsPrep
40minsCook
1hr total
20m.Prep
40m.Cook
Nikujaga
plan
Bookmark

ingredients serve

Ingredients for Nikujaga Recipe

  • 3.33 snow peas, cooked
  • 1.33-1.67 Potatoes
  • 0.67 Onions
  • 0.33 Carrot
  • 0.33 teaspoon Oil
  • 0.17 pound beef, thinly sliced
  • 0.33 c water
  • 1.33 tablespoon Sugar
  • 0.17 teaspoon Salt
  • 1.33 tablespoon Soy Sauce
  • 0.67 tablespoon Sake
  • 0.67 tablespoon Mirin

Directions: Nikujaga Recipe

Steps To Prepare

  • STEP 1.Cook the peas and cut them diagonally after cooling
  • STEP 1.Peel and cut potato, onion, and carrot in small wedges.
  • STEP 2.Cut the beef in thin strips.

Cooking Directions

  • STEP 1.Heat a pot and add oil.
  • STEP 3.Add the beef and fry until the color changes
  • STEP 4.Add potatoes, onions and carrots. Cook for a minute.
  • STEP 5.Add water and cook for 20mins or until the potatoes gets tender
  • STEP 6.Season with sugar,soy sauce,sake and mirin.
  • STEP 7.Cook for 15mins then turn off the heat and let it sit for 30 mins.

Storage And Serving Method

  • STEP 1.Serve hot with steamed rice.
Nutrition
value
477
calories per serving
18 g Fat22 g Protein56 g Carbs6 g FiberOther

Current Totals

  • Fat
    18g
  • Protein
    22g
  • Carbs
    56g
  • Fiber
    6g

MacroNutrients

  • Carbs
    56g
  • Protein
    22g
  • Fiber
    6g

Fats

  • Fat
    18g

Vitamins & Minerals

  • Calcium
    70mg
  • Iron
    4mg
  • Vitamin A
    715mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    79mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    72mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    90mg
  • Manganese
    < 1mg
  • Phosphorus
    303mg
  • Selenium
    12mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp