Now, let’s dive into a recipe that’s close to my heart and sure to warm yours. This Japanese Beef Stew, or ‘Nikujaga’, is a humble yet flavorful dish that combines tender beef, sweet potatoes, and a savory-sweet broth. It’s the perfect comfort food for any season.
Why This Recipe Works
- The combination of soy sauce, mirin, and sugar creates a deeply flavorful broth that’s the soul of this dish.
- Slow cooking the beef ensures it’s melt-in-your-mouth tender, absorbing all the delicious flavors of the broth.
- Adding vegetables like carrots and sweet potatoes not only adds nutrition but also a natural sweetness that balances the savory notes.
- This stew is versatile, allowing for various substitutions based on what you have in your pantry.
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
Ingredients
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, sliced
- 2 carrots, cut into 1-inch pieces
- 2 sweet potatoes, cut into 1-inch pieces
- 4 cups dashi stock (or substitute with beef stock)
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sugar
- 1 tbsp sake (optional)
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
Instructions
Step 1: Brown the Beef
Heat the vegetable oil in your large pot over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pot, and brown them on all sides. This step is crucial for developing deep flavors in your stew. Tip: Don’t rush this process; proper browning takes about 5-7 minutes per batch.
Step 2: Sauté the Onions
Once all the beef is browned and set aside, add the sliced onions to the same pot. Cook them until they’re soft and translucent, about 5 minutes. This will help to deglaze the pot and pick up all those tasty browned bits from the beef.
Step 3: Combine Ingredients and Simmer
Return the beef to the pot along with the carrots and sweet potatoes. Pour in the dashi stock, soy sauce, mirin, sugar, and sake if using. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 hours, or until the beef is fork-tender. Tip: Skim off any foam that rises to the surface for a clearer broth.
Step 4: Adjust Seasonings
After the stew has simmered, taste and adjust the seasonings if necessary. If the broth is too salty, add a bit more sugar or mirin to balance it out. The stew should have a harmonious balance of sweet and savory flavors.
Step 5: Serve and Enjoy
Ladle the stew into bowls and serve hot. This dish is traditionally served with a side of rice, which complements the rich broth perfectly. Tip: Letting the stew sit for a few hours or overnight can enhance the flavors even more.
Tips and Tricks
For an even richer flavor, consider marinating the beef in a mixture of soy sauce, mirin, and sugar for a few hours before cooking. If you’re short on time, using a pressure cooker can significantly reduce the cooking time while still yielding tender beef. For a thicker broth, you can mash some of the sweet potatoes and stir them back into the stew. Always taste and adjust the seasonings at the end of cooking, as the flavors can concentrate over time.
Recipe Variations
- Swap the beef for chicken or pork for a different protein option.
- Add mushrooms or daikon radish for additional umami and texture.
- For a spicier version, include a bit of chili paste or sliced fresh chilies.
- Use kabocha squash instead of sweet potatoes for a different sweetness profile.
- Make it vegetarian by omitting the meat and using vegetable stock, adding tofu for protein.
Frequently Asked Questions
Can I make this stew in a slow cooker? Absolutely! After browning the beef and sautéing the onions, transfer everything to a slow cooker and cook on low for 6-8 hours. This method is great for developing flavors without much hands-on time.
What can I use if I don’t have mirin? If you’re in a pinch, you can substitute mirin with a mixture of 1 part sugar to 3 parts dry sherry or white wine. The flavor won’t be exactly the same, but it’ll still add a nice sweetness and depth to the stew.
How can I store leftovers? This stew stores beautifully in the refrigerator for up to 3 days and can also be frozen for up to 3 months. Just be sure to cool it completely before storing and reheat gently to preserve the texture of the beef and vegetables.
Summary
This Japanese Beef Stew is a comforting, flavorful dish that’s perfect for any day of the week. With its tender beef, sweet vegetables, and savory-sweet broth, it’s a meal that’s sure to satisfy. Plus, it’s versatile and easy to make your own with various substitutions and additions.