Nikujaga
Greg Dunmore
Nikujaga is one of my most favorite comforting dishes, because years ago while working at Terra, anytime we trimmed up a beef filet, Hiro, my boss, would take the scraps and make a beef, potato and onion stew (aka Nikujaga). I always looked forward to him making it. It was not until years later when I met Yoko, my Japanese “mom”, that she taught me her recipe which I still use to this day.
Note: You can find very thin sliced meat at Japanese or some Asian grocery stores. If not, you can buy a piece of meat and semi freeze, then you can slice into thin slices yourself.
Ingredients
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1 tablespoon Wadaman Organic White Sesame Oil
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8 ounces sirloin or ribeye sliced thin (see note above)
- ¼ teaspoon sea salt
- 1 tablespoon ginger, diced fine
- 1 tablespoon garlic, chopped fine
- 2 cups yellow onions, sliced about ½ inch
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16 ounces Yukon Gold potatoes, cut into ¾ x ¾-inch cubes (about 2 cups)
- ¼ cup sake
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4 cups Dashi
- 2 tablespoons oyster sauce
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2 tablespoons Suehiro Usukuchi Soy Sauce
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3 tablespoons Yamaki Jozo Barley Miso, Organic
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1 teaspoon Murakami Syouten Okinawan Brown Sugar
- ½ cup sliced scallions, for garnish
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Yamatsu Tsujita Shichimi Togarashi, optional
Directions
- Heat the sesame oil in a medium pot over medium-high heat.
- Add the beef and salt. Let the meat sear for about 1 minute, then stir and cook until nearly done.
- Reduce the heat to medium. Add the ginger and garlic and cook for 1 to 2 minutes, until fragrant.
- Add the onions and potatoes. Cook for 2 to 3 minutes, stirring occasionally and taking care not to let the bottom scorch.
- Pour in the sake and scrape up any browned bits from the bottom of the pot.
- Add the dashi and bring to a gentle simmer. Skim off any foam or impurities that rise to the surface.
- Stir in the oyster sauce and soy sauce. Simmer for 10 to 15 minutes, or until the potatoes are tender but still hold their shape.
- Turn off the heat. Stir in the miso and brown sugar until dissolved.
- Taste and adjust the seasoning as needed.
- Serve with steamed rice and garnish with scallions and, if desired, a sprinkle of shichimi togarashi.