Nikujaga

Method

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1. Soak the potato chunks in cold water for 10 minutes, then drain — this removes surface starch that would cloud the broth.

   Mark done Start 10 min timer

2. Heat the oil in a wide pot and fry the beef over medium-high heat for 2 minutes until it changes colour. Do not brown it hard.

   Mark done Start 2 min timer

3. Add the onions and cook 3 minutes until they soften at the edges.

   Mark done

4. Add the potatoes and carrot and turn everything in the pan for 2 minutes.

   Mark done Start 2 min timer

5. Pour in the dashi, sake and sugar, bring to a simmer, and skim off any grey foam that rises.

   Mark done

6. Add the soy sauce and mirin, then lay a circle of baking paper directly on the surface as a drop lid.

   Mark done

7. Simmer gently for 20 to 25 minutes until a skewer slides into the potatoes with no resistance.

   Mark done Start 20 min timer

8. Add the shirataki for the last 5 minutes if using.

   Mark done

9. Take off the heat and leave to cool in the broth for at least 30 minutes — this is when the flavour goes in. Reheat gently and scatter with snow peas to serve.

   Mark done

Chef’s Tips

• The paper drop lid is the whole technique. It keeps everything submerged in half the liquid you would otherwise need.
• Let it cool in the broth before serving. Straight from the heat it tastes thin.
• Waxy potatoes hold together; floury ones dissolve into the broth.

Pairing Suggestions

• Steamed rice and miso soup
• Pickles
• Cold barley tea

Storage & Reheating

Refrigerate up to 3 days and it improves. Reheat gently. Freezing makes the potatoes grainy.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.