Japanese-Style 'Meat and Potatoes'

Japanese-Style 'Meat and Potatoes'
Staff Writer
Christopher Testani

This recipe is based on a popular Japanese stewed dish called nikujaga (niku means "meat"; jaga means "potato"), which Kathys mom often made when she was growing up. Its home cooking at its best, the kind of food you want to eat when youre tired or in a funk or under the weather.

Unlike in America, stewed dishes in Japan tend to be very light and contain only a small amount of liquid, which is more of a flavorful broth than a "sauce." Like most stews, though, it reheats wells and tastes even better when the flavors have had time to meld, so dont hesitate to make it in advance or to double the recipe to ensure leftovers. This is also a good dish for nights when people will be eating dinner at different times; just leave it on the back of the stove and spoon it out when needed. Serve with steamed rice, if you like.

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4
Servings
612
Calories Per Serving
Deliver Ingredients

Notes

*Ground beef that is 85 percent lean is preferable here. You can also use thinly sliced beef instead. Well-marbled cuts, such as rib-eye, work best. Ground or thinly sliced pork is also an option.

Ingredients

  • 2  Tablespoons  vegetable oil
  • 3/4  Pounds  ground beef*
  • yellow onion, halved lengthwise and thickly sliced
  • large carrot, halved lengthwise and cut on the diagonal into 1-inch chunks
  • 1 1/2  Tablespoon  minced and peeled ginger
  • 1/4  Cup  dry white wine
  • 1 1/2  Pound  potatoes, such as russets, cut into 1-inch chunks
  • 2  Tablespoons  packed light brown sugar
  • 1  Cup  low-sodium chicken broth
  • 1/2  Cup  water
  • 1/4  Cup  soy sauce
  • Salt, to taste
  • scallions, thinly sliced on the diagonal (optional)

Directions

In a medium saucepan, heat the oil over medium-high heat until it shimmers. Add the beef and cook, stirring often and breaking up the meat, just until its no longer pink, about 2 minutes. Add the onions, carrots, and ginger and cook, stirring often, for about 2 minutes.

Add the wine and briskly simmer, scraping up any caramelized bits from the bottom of the pan, until almost evaporated. Add the potatoes, brown sugar, broth, water, and soy sauce and stir to combine. (The liquid wont quite cover the solids.) Bring to a boil, then reduce the heat and simmer, partially covered and stirring occasionally, until the potatoes and carrots are tender, about 30 minutes. Check the seasonings, adding salt if needed. Serve hot or warm, sprinkled with scallions, if you like.

Nutritional Facts

Total Fat
25g
36%
Sugar
10g
11%
Saturated Fat
8g
33%
Cholesterol
78mg
26%
Carbohydrate, by difference
65g
50%
Protein
31g
67%
Vitamin A, RAE
43µg
6%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
18mg
24%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
72mg
7%
Choline, total
36mg
8%
Fiber, total dietary
5g
20%
Folate, total
113µg
28%
Iron, Fe
8mg
44%
Magnesium, Mg
76mg
24%
Manganese, Mn
1mg
56%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
388mg
55%
Selenium, Se
16µg
29%
Sodium, Na
1669mg
100%
Water
240g
9%
Zinc, Zn
6mg
75%

Japanese Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Japanese Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chili peppers as well as sugar and garlic.