Niku-jaga (Japanese Meat Stew)

Recipe by Braxton Lee Allred

Heat: See method
Time: 3–4 min
Makes: 4-6 (no leftovers)

My sister Alicia’s favorite meal. This soup is very light and great during a cold winter day. Nikujaga also saves really well, and gets better with every day. You can serve with

Ingredients

rice, but it’s fine without! This recipe serves about 4-6 (no leftovers). Easily double or
sometimes triple it.
1 medium onion, cut into wedges
3-4 T. Soy sauce
½ lb ground beef (can use pork or thinly
¼ cup sugar (sometimes more)

Method

01
sliced steak) ¼ cup sake (use white wine if you don’t 3 carrots, peeled, cut in large chunks have sake) 2 potatoes, peeled, cut in 1 ½” chunks 2 cups dashi broth (can substitute water ½ inch fresh ginger, peeled, minced and a couple dashes of fish sauce) finely 3 T. Green peas (optional) 2 T. vegetable oil
02
Onion, pork and ginger in oil in a large soup pan for 3-4 minutes, till pork is mostly cooked. While that is cooking, combine sugar, soy sauce, sake and dashi in a bowl or a small pitcher. Add to pork all at once. Add carrot and potatoes. Cover and continue to cook on a low simmer till carrots and potatoes are quite tender. Taste seasonings. It should be meaty but slightly sweet. Add peas if desired. Serve hot.