Nikujaga (Japanese Steak and Potato Stew)

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This fashionable Japanese stew of beef and potatoes is typically cooked utilizing a driblet lid oregon otoshi-buta, which is an insertable woody screen made of cedar oregon cypress. A smaller cookware lid oregon cut-out ellipse of parchment insubstantial (cartouche) volition get the occupation done.

Ingredients

1 1/2 tablespoons neutral oil, specified arsenic vegetable
14 ounces boneless rib-eye steak, patted adust and chopped into 1/4-inch slices
1 1/3 pounds waxy potatoes, peeled and chopped into bite-size chunks
2 mean yellowish onions (1 lb total), halved and chopped into 1/3-inch-thick slices
Scant 1 cupful dashi (see Where to bargain and Notes)
Scant 1 cupful water
1/4 cupful sake
1/4 cupful low-sodium soy sauce
3 tablespoons granulated sugar
1 tablespoonful mirin
Peppercress oregon watercress, for garnish

Nutritional Facts

Per serving

Calories
410
Fat
13 g
Saturated Fat
4 g
Carbohydrates
45 g
Sodium
510 mg
Cholesterol
65 mg
Protein
25 g
Sugar
13 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Cook Japanese astatine Home: From Dashi to Tonkatsu, 200 Simple Recipes for Every Occasion,” by Kimiko Barber (Kyle Books, 2016).

Tested by Raven Christmas.

Published February 21, 2017

Updated March 15, 2026