Nikujaga (Beef and Potato Stew)

Name: Nikujaga (Beef and Potato Stew)
Total time: 135 min
Ingredients: ¾ pound boneless rib-eye steak, cut crosswise into 1½-inch-wide pieces and trimmed; 1½ pounds Yukon Gold potatoes, peeled; 1 carrot, peeled; 4 cups water; ¾ ounce (two 4-inch pieces) kombu; ¼ ounce (8 grams) katsuobushi; Table salt for cooking vegetables and noodles; 2 ounces snow peas, strings removed; 7 ounces shirataki noodles; 1 tablespoon vegetable oil; 1 onion, halved and sliced into ½-inch wedges; ¼ cup soy sauce; ¼ cup mirin; 3 tablespoons sake; 1½ tablespoons sugar

www.americastestkitchen.com

Nikujaga is a satisfying beef stew unlike any other.

Keywords

Main Courses
Japanese
Beef
Vegetables
Stews

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Ingredients

¾ pound boneless rib-eye steak, cut crosswise into 1½-inch-wide pieces and trimmed
1½ pounds Yukon Gold potatoes, peeled
1 carrot, peeled
4 cups water
¾ ounce (two 4-inch pieces) kombu
¼ ounce (8 grams) katsuobushi
Table salt for cooking vegetables and noodles
2 ounces snow peas, strings removed
7 ounces shirataki noodles
1 tablespoon vegetable oil
1 onion, halved and sliced into ½-inch wedges
¼ cup soy sauce
¼ cup mirin
3 tablespoons sake
1½ tablespoons sugar