Japanese · intermediate
Simmered Beef Nikujaga
Classic Japanese homestyle stew featuring tender sliced beef, soft potatoes, and carrots simmered in a savory dashi broth.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a medium heavy-bottomed pot over medium heat.
- 02
Add onion wedges and fry for 2 minutes until slightly softened.
- 03
Add sliced beef ribeye and cook briefly for 2 minutes until partially browned.
- 04
Add potato and carrot chunks, stirring to coat the vegetables in pan juices.
- 05
Pour in dashi stock, sugar, and halal soy sauce, bringing the pot to a gentle boil while skimming off any surface foam.
- 06
Reduce heat to low, cover with a lid or drop lid (drop-lid simmer), and cook for 18 minutes until potatoes are fork-tender and broth is rich.
- 07
Remove lid, let simmer uncovered for 3 minutes to gently thicken broth, then serve warm.
A LITTLE KITCHEN KNOW-HOW
Rangiri Cutting & Otoshi-buta Simmering
Cutting root vegetables diagonally while turning ensures even surface area for absorbing sweet and savory simmer broth efficiently.
Notes from the kitchen
- Cut vegetables into similar wedge sizes (rangiri style) so they cook evenly throughout the simmer.
- Allow the stew to rest off heat for 10 minutes before serving; root vegetables absorb more savory broth as they cool slightly.
- Original home-cooking adaptation inspired by Japanese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
