Niku Jaga

Japanese niku jaga with thin beef, potatoes, onion and carrots simmered in a sweet-savoury soy broth.

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Niku jaga is everyday Japanese comfort food. The vegetables are simmered gently so they absorb the broth without breaking apart.

Ingredients

• 350 g thinly sliced beef
• 600 g potatoes (cut into chunks)
• 1 onion (sliced)
• 1 carrot (cut into chunks)
• 150 g shirataki noodles (rinsed, optional)
• 500 ml dashi
• 4 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp sugar
• 2 tbsp sake
• 1 tbsp neutral oil
• 80 g green beans (blanched, optional)

Step-by-step method

1. Heat the oil in a deep saucepan over medium heat. Add the onion and beef and cook for 3–4 minutes until the beef changes colour.
2. Add the potatoes and carrot and stir for another 2 minutes so the vegetables are lightly coated in the cooking juices.
3. Pour in the dashi, soy sauce, mirin, sugar and sake. Add the shirataki if using and bring to a gentle boil.
4. Skim any foam from the surface, then lower the heat and place a drop lid or a circle of baking paper directly over the food.
5. Simmer for 20–25 minutes until the potatoes are tender but still hold their shape.
6. Remove the drop lid and simmer for another 5 minutes so the broth reduces slightly and coats the ingredients.
7. Rest for 10 minutes before serving; the flavour deepens as the vegetables sit in the broth. Garnish with green beans if using.