Japanese Beef Stew (Nikujaga-Inspired)

A comforting and flavorful beef stew featuring tender beef and root vegetables simmered in a savory-sweet Japanese-inspired broth.

Prep Time

20 minutes

Total Time

110 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

1 item

Cost

£4.53/serving

Season:

🍂 Autumn

Meal Type:

Dinner•Soup

Cuisine:

Japanese

Main Ingredient:

Beef

Mood:

Comfort Food

Ingredients

Servings

1.5lbsBeef chuck roast(cut into 1-inch cubes)

£7.50

2tablespoonsNeutral Oil (Vegetable or Canola)

£0.15

1mediumOnion(chopped)

£0.50

2mediumCarrots(peeled and cut into 1-inch chunks)

£0.30

2mediumPotatoes(peeled and cut into 1-inch chunks)

£0.40

4inchesBurdock Root (Gobo)(peeled, thinly sliced, and soaked in water for 10 minutes)

£2.00

4ozShiitake Mushrooms(sliced)

£2.50

0.3cupSoy Sauce(low-sodium recommended)

£0.20

0.3cupMirin

£0.75

2tablespoonsSake(optional, but adds depth of flavor)

£1.00

1tablespoonSugar

£0.05

4cupsDashi (Japanese soup stock)(or beef broth)

£2.00

1teaspoonGinger(fresh, grated)

£0.25

2Green Onions(thinly sliced, for garnish)

£0.50

Total Cost

£18.10

£4.53 per serving

Instructions

1.
Pat the beef cubes dry with paper towels and season with salt and pepper.
2.
Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, being careful not to overcrowd the pot. Remove the browned beef and set aside.
3.
Add the onion to the pot and cook until softened, about 5 minutes. Add the carrots and burdock root and cook for another 3 minutes.
4.
Return the beef to the pot. Add the potatoes, shiitake mushrooms, grated ginger, soy sauce, mirin, sake (if using), and sugar.
5.
Pour in the dashi (or beef broth) until the ingredients are mostly covered. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1.5 hours, or until the beef is very tender and the vegetables are cooked through.
6.
Skim off any scum that rises to the surface during cooking.
7.
Taste and adjust seasonings as needed. Add more soy sauce for saltiness or sugar for sweetness.
8.
Serve hot, garnished with sliced green onions.

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My Notes

Nutrition Information

Nutrition per serving (400g)

650 kcal / 2720 kJ

Carbs

40g

15% of RDA

Fat

35g

50% of RDA

Protein

50g

100% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

15 g

17% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a richer flavor, sear the beef until deeply browned.

If you can't find burdock root, you can omit it or substitute with parsnips.

Simmering for a longer time will result in a more tender beef and a more flavorful broth.

Serve with steamed rice for a complete meal.

Cooking Equipment

Large Dutch Oven or Heavy-Bottomed Pot

Wine Pairings

No wine pairing suggestions available for this recipe.

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Japanese Beef Stew (Nikujaga-Inspired)

Ingredients

Instructions