---
title: Nikujaga (Simmered Beef and Potato)
servings: 4
prep time: 15 minutes
cook time: 25 minutes
source: https://mycibora.com/recipes/nikujaga
---

Gather @dashi stock{500%ml} and @vegetable oil{1%tbsp}.

Heat the oil in a large pot and brown the @ground beef{400%g} over medium-high heat, breaking it into large clumps rather than fine crumbles, about 4 minutes. ~{4%minutes}

Add the @onion{1} and cook 2 minutes until it starts to soften. ~{2%minutes}

Add the @potato{600%g} and @carrot{2} and stir to coat everything in the beef fat.

Pour in the dashi, @soy sauce{4%tbsp}, @mirin{3%tbsp}, @sake{2%tbsp} and @sugar{2%tbsp}, bring to a simmer, and skim off any foam that rises.

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

Uncover and simmer 3–4 minutes more, tilting the pot and spooning the broth back over the vegetables as it thickens. ~{210%seconds}

Rest 5 minutes off the heat — nikujaga always tastes better once it sits — then scatter with @spring onion{1%stalk} and serve with rice. ~{5%minutes}