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Oriental Nikujaga

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Today, I will show you How to Make Nikujaga (Beef & Vegetable Stew). Potatoes, onions, carrot and snap peas add to the sweetness of the soy sauce. This dish is commonly made during winter in many Japanese household and served with freshly cooked white rice. By learning how to make Nikujaga (Beef & Vegetable Stew) you can have a comfortable dinner for yourself.
  Beef slice 1
  Potatoes 2
  Carrot 1⁄2
  Onion 1
  Snap peas 1⁄2 Cup (8 tbs)
  Water 1 Cup (16 tbs) (240 Milliliters)
  Granulated dashi 1⁄2 Teaspoon, made from seaweed
  Sake 1 1⁄2 Tablespoon
  Sugar 1 1⁄2 Tablespoon
  Soy sauce 1 1⁄2 Tablespoon

1. Peel the skin of the potato with a peeler.
2. Cut the potato into 4 wedges.
3. Cut the onion into half, cut the root part and cut into 6 wedges.
4. Chop off the head of the carrot. Cut it into 2 halves. Cut into rolling wedges.
5. Cut the sliced beef in half.
6. String the snap peas.
7. Boil water in a sauce pan, add a pinch of salt and boil snap peas for 30 seconds.
8. To prevent the color of snap peas from changing, soak the snap peas in icy water.
9. Fry beef in heated oil until the color turns brown.
10. Add carrots and cook thoroughly.
11. Then add onions and potatoes.
12. Cook until the surface of the potatoes become opaque.
13. Dissolve granulated dashi in 1 US cup of water and pour into the pan.
14. Add sake and sugar and cook for about 10 minutes.
15. Use a drop lid to cover the pan.
16. After the sugar is absorbed by the surface add the soy sauce.
17. Simmer for another 10 minutes until the liquid gets less.
18. Place snap peas at the top and boil for 1 more minute.

Recipe Summary

Difficulty Level: 
Main Dish
Beef, Vegetable
Japanese Beef and Vegetable Stew
Are you looking for a great stew recipe?? This video demonstrates a step by step procedure of preparing this innovative Japanese beef and vegetable stew called Nikujaga. The chef uses some authentic Japanese flavors to enhance the taste. Watch the video now and treat your family to this sumptuous stew.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 289 Calories from Fat 10

% Daily Value*

Total Fat 1 g1.7%

Saturated Fat 0.42 g2.1%

Trans Fat 0 g

Cholesterol 4.9 mg1.6%

Sodium 772.4 mg32.2%

Total Carbohydrates 62 g20.6%

Dietary Fiber 7.4 g29.7%

Sugars 19.1 g

Protein 9 g17.6%

Vitamin A 60.1% Vitamin C 117%

Calcium 6.5% Iron 15.8%

*Based on a 2000 Calorie diet

Oriental Nikujaga Recipe, Japanese Beef And Vegetable Stew