Nikujaga (Japanese Beef stew with vegetables)


4 pers

- 200g Ardo Carrot slices
- 400g Ardo Potato Rustica
- 200g Ardo Onion sliced
- 200g Ardo Green beans
- 2 Tbls Ardo Spring onion
- 400g thinly sliced beef (Kobe)
- 400ml Dashi
- 40 ml Sake
- 40 ml Mirin (Japanese sweet cooking wine)
- 40g Sugar
- 60 ml soy sauce
- Salt
- Cooking oil


Soy, Fish


  1. Slice the beef in thin slices of approx 5mm. and cook them until lightly browned.
  2. Add the onion slices and roast for some minutes with the beef.
  3. Add the carrot slices and the potatoes and cook for a couple of minutes.
  4. Pour in the Dashi, cover, and cook further for about 10 minutes. Do not stir.
  5. Mix in a separate bowl the sake, mirin, sugar, soy sauce and salt. Put it into the pan and cook further for about 10 minutes and allow to reduce the liquid.
  6. Add the green beans at the end for 2-3 minutes. Remove excess foam if needed.
  7. Sprinkle with the chopped spring onion and set aside for some minutes before serving.

Serve with separately rice or noodles and preferred Japanese pickles.

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