Immediately switch off the heat and let it sit for at least 5 minutes. It’s been quite an adventure, and every time I go grocery shopping I find myself looking up kanji on my phone to make sure I’m buying the right things. !Never heard of this dish before, but meat and potatoes sound good anytime and these look so tender and delicious! Hope you enjoyed your trip. So glad you had so much fun in Japan — and thank you for the wonderful intro of blog sitters , Welcome home! . Put all into crock pot and cook on low 10-12 hours or on high 4-6 hours. I love the shirataki noodles in this . And great post. It meant so much to me. Welcome home! Looks like a delicious welcome back dish! Thank you so much for sharing this recipe! Awase-dashi uses up konbu and katsuobushi in one go. Come to think of it, my father liked it and my son likes it more than I do. I am glad ur back. I’m glad to hear my recipes are easy to follow. Glad to have you back and that you had a wonderful trip:) I can’t wait to see you future posts about Japan, you already know how I’m fascinated with it. Thank you x 1 million! Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. So happy to hear how you found my blog. I am planning to write a post (or posts) about my trip with some pictures – hopefully I can start working on it as soon as my family gets back to our normal routine! I would love to have Japanese as a second language xx, Welcome back Nami! It’s so nice to know that you had a lovely time with your parents in Japan. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Saw your vacation pics and looks like you guys had a wonderful time exploring in Japan. Yeah I’m glad i spent 6 weeks in the Philippines too.. so great to come home to your home country right? Stir before serving. Im still adjusting would you believe that? Thank you for sharing your update. Welcome back from your trip, Nami – I’m looking forward to seeing your pictures and hearing more! Welcome back Nami! It is true that shirataki has a unique smell. Since the chef had never seen the beef stew, nor tasted it, he made it up using typical Japanese flavouring and that’s how nikujaga was invented. Glad to have you back and how the heck did I miss this one. Hi David, thank you very much for letting me know. Sauté meat, breaking the meat pieces apart. Nami, welcome back! All this time, I’ve relied on her or have been eating out…But this isn’t possible in Germany, so without you I’d be horribly homesick AND starving. I just bought some beef chunks the other day from the co-op so I will try nikujaga your way! I’m sorry for my late response – I read your message and forgot to flag the email so I completely missed to respond till now. Warm thanks for any insights! I know how jet lag feels and it’s tough to shake it off! Those are the ingredients that gives this dish that Japanese flair. I made it once before but of course it didn’t look even half as good as yours here. If it bothers you, you can boil noddles before using them to eliminate the smell. . Thank you for linking back to my Nikujaga post. sake (I substituted rice wine vinegar)3 Tbsp. I often find that the thick pieces are just too much for me. <3, Hi Candyd, Yes, Nikujaga is a very similar flavor to Sukiyaki. I’m off to read her blog. Thank you so much Yumiko! We missed you cooking and recipes…. Add the beef and bring back to the boil and skim off any scum that forms on the surface. © Copyright 2007-2009 La Fuji Mama, all rights reserved, Slow Cooker Nikujaga (Japanese Stewed Beef and Potatoes). . Looking forward to seeing photos from the trip. Hi Liliana! I apologize for my late response. Can’t wait to try it! . You must have learned a lot of home style dishes. Awesome. I prefere it that way too. Adjust with sugar, dashi, and water. I like your idea on shabu shabu beef otoshibuta! My dashi stock recipe in Home Style Japanese Dashi Stock is Awase-dashi which does not make ichiban-dashi and nib an-dashi. I was born and raised in Japan and migrated to Australia with my family in 1981. If you’re cooking on the stovetop, I’d use my regular nikujaga recipe and adjust the seasonings. Nikujaga (肉じゃが) (meaning meat-potato) is a Japanese beef stew. I made this for the first time tonight and it was absolutely amazing! You can simply use sugar and soy sauce. I hope you enjoy this recipe! Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! Your Nikujaga dish looks amazing!!! Instead of beef, you can use pork slices. It’s very Japanese “home cook” dish. So happy to hear your family enjoy this dish! Yes you cook the meat whole 15+ minutes. I hope you like it. This dish looks delicious…off to check it out! Welcome back, Nami! vegetable oil1 large onion, thinly sliced3 c. potatoes, chopped (you can substitute pumpkin or butternut squash for part or all of the potatoes)1 large carrot, cut into rounds or short sticks2-3 c. dashi (or water) (depending on how much liquid you’d like to end up with–I like mine with more! It is also a dish that tastes even better the next day. Most of the recipes I’ve used called for more sugar, so I was a little worried about the flavor, but it was perfect! ©2020 Just One Cookbook, All Rights Reserved. This dish looks wonderful! Have been cooking it couples of time……thank you very much!! Have a fabulous Thursday, Nami! One question: I always make it with chicken (thighs). Otoshibuta is necessary to maintain the shape of the vegetables being stewed. Meat goes in first to cook, and then simmer all the ingredients with meat until potatoes are cooked through (meat will stay in even though it’s been cooked already). I made this tonight and it was so delicious. It is placed on top of the ingredients in a pot to ensure the heat is evenly distributed, ingredients cook faster, and stay in place without breaking apart. Of course, you can adjust the amount of sugar to make it less sweet, but we still consider Nikujaga is a savory dish (with a hint of sweetness). In a large Dutch oven, heat the oil over medium heat and cook the onion for 2 minutes. Plus the cut of meat has some fat too. Till the time I had not visited your blog, Japanese food to me was only sashimi and sushi!! We call this Japanese cutting technique. To adjust to your taste, we recommend adding the Dashi stock and Seasonings 1 Tbsp at the time and bring to a boil then simmer on medium-low heat for few minutes. thank you, Welcome back Nami! Hi Michelle! Welcome back – I missed you, but I’m glad you had a good time! Hugs! Welcome back Nami!!! 2 T canola oil 1 lb round steak, cut into 1 inch cubes 2 medium potatoes, cubed 2 medium onions, chunked 2 medium carrots, thickly sliced 1 package shiritake yam noodles (optional) You’re an inspiration, already back and guest blogging , Welcome home, my friend….just wait till your kids get older and don’t want you taking pictures of them!!! Hope that helps! I’m still getting acquainted with my local market and don’t know where and what everything is. So would the pressure cooker version be more savoury? It’s the most important flavor in Japanese cooking. I could drink the broth alone if it was just a cold day and I needed a delicious way to warm up. It doesn’t get overcooked? Nikujaga is a perfect comfort food for us, and I’m really happy that you enjoyed it! You have just made my friday! Thanks for making recipes like these for people who want to try making Japanese dishes. Welcome back Nami, glad you enjoyed your trip back to Japan, but who wouldn’t be happy to see their parents and family especially when they are living so far away! So happy to hear you liked this nikujaga recipe and it’s cool your BF family even liked it. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Nikujaga: Japanese stewed meat and potatoes cooked in a thermal slow cooker, 3 carrots, peeled and cut into 15mm thick pieces. She has a variety of recipes from appetizers to a lot of wonderful main meals, and not to mention delicious desserts. 1/2 – 1 lb. Hi Lara! Just before serving, add the peas and the snap peas and reheat. Although I would choose beef that is more lean next time. on September 5, 2017. Oops! However, adapt the amount according to your liking. you should blog bout the trip as well the nikujaga looks healthy and i always love japanese food! 2. Make sure that shirataki is submerged in water and not exposed to air. I cooked it before using a different recipe but this one’s a winner! I like mine to be sweeter too, especially when it’s in bento next day or eaten at room temperature or chilled. You can use ground beef. This dish is one of the most popular Japanese dishes, though you probably won’t find it on any restaurant menu since this is a dish that a loving wife and mother has usually perfected for her family. This looks yummy! Mine are finally getting used to my demands for family photos on vacation, though , This dish looks fabulous, Nami…and it’s the kind of Japanese food that would appeal to the picky hubby! My family loved it! I’ll look forward to seeing the recipe for this meal because it looks quite unusual. Oh how fun, I look forward to reading more about your lovely trip!!! Yes, yes, yes! I hope you came back with tons of pictures and will share some of your travel escapades with us. Truth be told I have always been intimidated by Japanese cooking, as it’s such an important part of the culture, however, now I have my kitchen stocked full of all the basics and your website, I have enjoyed experimenting and perfecting and I look forward to being able to cook for my Ojiichan and Obaachan when I next visit Japan.