Tokyo Nikujaga

About Tokyo Nikujaga

Tokyo Nikujaga is a beloved Japanese comfort food that combines warm and savory flavors into a hearty stew. This dish, which translates to "meat and potatoes," is a staple in many Japanese households and offers a delightful taste of home-cooked goodness. Originating from Japan's Meiji era, Nikujaga holds a special place in Japanese culinary history. It's said that the dish was inspired by Western beef stews and adapted to Japanese tastes by chef Togo Heihachiro during his time in the Imperial Japanese Navy. The traditional Tokyo version differentiates itself with its lighter and subtly sweet soy-based dashi broth, perfectly complementing the tender pieces of meat and velvety potatoes.

Ingredients

• Beef - thinly sliced
• Potatoes - peeled and quartered
• Onions - sliced
• Carrots - peeled and cut into chunks
• Green beans - trimmed and halved
• Soy sauce
• Sake
• Mirin
• Sugar
• Dashi stock
• Vegetable oil

Preparation

Step 1: Prepare the Ingredients

Begin by gathering all the necessary ingredients for the Tokyo Nikujaga. Rinse and pat dry the beef slices, then cut them into manageable bite-size pieces if needed. Peel and quarter the potatoes, making sure to keep the chunks evenly sized for uniform cooking. Slice the onions into thin wedges and peel and chunk the carrots. Trim and halve the green beans, setting all prepared vegetables aside.

Step 2: Prepare the Dashi Stock

Prepare about 2 cups of dashi stock, ensuring it is thoroughly mixed and ready. This will be the base of the flavorful broth that gives the Tokyo Nikujaga its signature taste.

Cooking Process

Step 1: Cooking the Meat

In a large pot or deep pan, heat a drizzle of vegetable oil over medium-high heat. Once heated, add the sliced beef and sauté swiftly until browned. This should take about 3-4 minutes. Use a wooden spoon to gently stir the beef for even browning.

Step 2: Sautéing the Vegetables

Add the sliced onions to the pot with the beef and sauté until they become translucent and tender. This helps develop the rich flavors of the dish. Once the onions have softened, add the carrots and continue to stir for a few minutes, letting the vegetables mingle with the beef residues in the pan for added taste.

Step 3: Adding Potatoes and Dashi

Once the onions and carrots appear slightly tender, add the quartered potatoes to the pot. Give everything a good stir before pouring in the prepared dashi stock. Bring the mixture to a gentle boil, then reduce the heat to a simmer.

Step 4: Seasoning the Stew

At this point, season your Nikujaga with soy sauce, sake, mirin, and a pinch of sugar. Taste the broth, adjusting seasoning if needed. Allow the dish to simmer gently for about 20-30 minutes or until the potatoes are soft and the flavors have married together seamlessly. Check this using a cooking timer.

Step 5: Adding the Green Beans

In the last 5 minutes of cooking, add the halved green beans to the pot. They’ll add color and texture to the dish, enhancing the visual appeal as well as the gustatory experience.

Enjoying Tokyo Nikujaga

Once the Tokyo Nikujaga is ready, it can be served hot and enjoyed immediately. Pair it with a bowl of steaming white rice or simply savor it on its own as a comforting stew-like meal perfect for a chilly evening. For authenticity, enjoy it with friends or family the way it's traditionally consumed in Japan—over warm conversations and laughter. The wholesome umami-rich broth, combined with the tender beef and soft vegetables, offers a culinary experience that embodies the essence of home-cooked Japanese cuisine.

Tokyo Nikujaga is the perfect dish to remind and connect one with the simple joys of everyday life through its nourishing and soul-satisfying flavors.