Nikujaga (Simmered Beef and Potato)

Method

1. 1

   Heat the oil in a large pot and brown the ground beef over medium-high heat, breaking it into large clumps rather than fine crumbles, about 4 minutes.

2. 2

   Add the onion and cook 2 minutes until it starts to soften.

3. 3

   Add the potato and carrot and stir to coat everything in the beef fat.

4. 4

   Pour in the dashi, soy sauce, mirin, sake and sugar, bring to a simmer, and skim off any foam that rises.

5. 5

   Cover partway and simmer gently until the potatoes are tender and starting to break at the edges, about 18 minutes.

   💡 A lid left slightly ajar lets the broth reduce and cling to the vegetables instead of staying thin and watery.

6. 6

   Uncover and simmer 3–4 minutes more, tilting the pot and spooning the broth back over the vegetables as it thickens.

7. 7

   Rest 5 minutes off the heat — nikujaga always tastes better once it sits — then scatter with spring onion and serve with rice.