Nikujaga

Nikujaga — literally 'meat and potatoes' — is Japan's quintessential home comfort dish, a sweet-savoury braise of thinly sliced beef, waxy potatoes, and onions in a dashi, soy sauce, and mirin broth. It is a washoku classic believed to have been created by a naval cook in the 1890s trying to recreate the French beef stew a commander had eaten in Europe.

Serves: 4

Ingredients

• 300g (10 oz) beef sirloin or ribeye, very thinly sliced (yakiniku-style; freeze 20 minutes for easier slicing)
• 600g (1 lb 5 oz) waxy potatoes (about 4 medium), peeled and quartered
• 1 large onion (200g / 7 oz), cut into thin wedges
• 150g (5 oz) shirataki noodles (konnyaku noodles), blanched and drained
• 100g (3½ oz) frozen peas
• 400ml (1¾ cups) dashi (or water with 1 tsp instant dashi powder)
• 3 tbsp (45ml) soy sauce
• 3 tbsp (45ml) mirin
• 2 tbsp (25g) sugar
• 1 tbsp (15ml) sake

Instructions

1. In a wide, shallow pot, combine dashi, soy sauce, mirin, sugar, and sake. Bring to a medium simmer.
2. Add onion wedges and potatoes. Return to a simmer, then lay the beef slices in a single layer over the top without stirring.
3. Add shirataki noodles around the edges. Cover with a drop lid (otoshibuta) or a circle of baking parchment pressed directly onto the surface. Simmer over medium-low heat for 15 minutes.
4. Gently turn the beef once. Continue simmering uncovered for 5–8 minutes until the potatoes are tender and the broth has reduced slightly.
5. Add frozen peas and cook 2 minutes more. Serve in deep bowls over steamed short-grain rice.

Cook's Notes: Waxy potatoes (such as Nicola or Charlotte) hold their shape better than floury ones. The drop lid ensures even cooking and glaze without constant stirring. Leftovers are even better the next day as the potatoes absorb the broth overnight.