Best Izakaya Sakura Niku Jyaga Japanese Beef Stew Recipes

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NIKUJAGA (JAPANESE BEEF STEW)



Nikujaga (Japanese Beef Stew) image

Literally the word nikujaga means meat and potatoes and is Japanese-style home cooking at it's finest. The creation of Nikujaga is attributed to Admiral Togo Heihachiro, the illustrious hero of the Russo-Japanese War. As a young man, Togo spent several years studying naval science in Great Britain. While commander of an Imperial Navy base, he is said to have ordered the base's chefs to make a version of the beef stews served in the British Royal Navy. Togo was stationed at the Kure naval base from May 1890 to December 1891 and at the Maizuru naval base in 1901 to 1903 and no one knows for sure which one is the true base for the recipe. Every Japanese mother has their own version of Nikujaga and they are all good. Serve with a side of white rice and Miso soup. Some people even serve it over the rice.

Provided by Member 610488

Categories     Stew

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 18

1 tablespoon vegetable oil
1 lb ground beef or 1 lb pork loin, cubed
4 potatoes, halved and cut in 1/4-inch cubes or 2 lbs pumpkin, cut into bite sized pieces
1 carrot, peeled and quartered
12 white pearl onions
8 large shiitake mushrooms, stemmed and quartered
1 teaspoon minced ginger
1 yellow bell pepper
1 red bell pepper
3 cups dashi
2 cups sake
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sugar
1 tablespoon curry powder (optional)
2 tablespoons green onions, chopped
shichimi togarashi, to taste (optional)
steamed japanese rice, as an accompaniment (optional)

Steps:

  • Heat vegetable oil in a deep pot/dutch oven and saute the meat on high heat until it changes color. Add vegetables, ginger and mushrooms in the pot and saute together for a minute or two.
  • Pour in the dashi and bring to a boil. Turn down the heat to medium and skim off any foam or impurities that rise to the surface.
  • Add sake, sugar, mirin, soy sauce, and curry powder and cover. Simmer until vegetables are softened, stirring occasionally (about 20-30 minutes). Serve with green onions in top.

Nutrition Facts : Calories 806.3, Fat 29.2, SaturatedFat 10.8, Cholesterol 77.1, Sodium 651.4, Carbohydrate 75.6, Fiber 10.3, Sugar 18.5, Protein 29.6

NIKU JAGA (JAPANESE BEEF STEW IN THE CROCK POT)



Niku Jaga (Japanese Beef Stew in the Crock Pot) image

Delicious anytime!!! Serve with sticky rice for a hearty meal! This isn't your ordinary "stew", and it is supposed to be runny. Lots of broth! Enjoy!

Provided by Miss Diggy

Categories     Stew

Time 12h5m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs beef stew meat
1 cup water
1/2 cup Japanese sake (dry white wine)
1/4 cup sugar
1/4 cup soy sauce
1 teaspoon salt
1/2 lb baby carrots
3 medium potatoes, peeled and chopped
1 white onion, diced

Steps:

  • Put all into crock pot and cook on low 10-12 hours or on high 4-6 hours.
  • Stir before serving.

JAPANESE BEEF STEW FOR THE CROCK POT



Japanese Beef Stew for the Crock Pot image

Adapted from The Biggest Loser Family Cookbook p 154. Submitted as my week 3, 2012 new recipe. We made this recipe January 19th and my family gave it 1 out of 5 stars. Read my full review at http://crankyexchef.wordpress.com/2012/01/22/weekly-menu-fo...-new-food-fail

Provided by Cranky Ex-Chef

Categories     Stew

Time 6h45m

Yield 9 serving(s)

Number Of Ingredients 14

2 tablespoons all-purpose flour
1/4 tablespoon garlic powder
ground black pepper, to taste
3 lbs chuck roast, trimmed and cut into 1-inch cubes
3 teaspoons sesame oil
1 cup scallion, trimmed and chopped
2 tablespoons garlic, minced
2 tablespoons ginger, peeled and minced
4 cups beef broth
4 tablespoons soy sauce
8 ounces white mushrooms, halved
4 carrots, peeled and cut into bite-sized rounds
1 lb sweet potato, peeld and cut into 1-inch cubes
1 lb sugar snap pea

Steps:

  • Combine the flour, garlic powder, and pepper in a medium bowl. Add the beef and toss to coat. Refrigerate for at least 15 minutes (can be done ahead).
  • Heat a skillet over medium-high heat. Add oil then the beef in batches, browning on all sides. Remove browned beef to a Crock Pot. Drizzle approximately a cup of the beef broth into the skillet, gently scraping the browned bits from the bottom of the pan. Carefully pour the broth from the skillet into the Crock Pot.
  • Add all remaining ingredients except the snow peas to the Crock Pot and set to warm. Cook on low for 6-8 hours. Add the snow peas for the final 30 minutes of cooking. Serve immediately.

NIKU-JAGA (JAPANESE BEEF STEW)



Niku-Jaga (Japanese Beef Stew) image

My husband and I hosted many foreign students over the years. We always loved to have them cook for us. It gave them a chance to share their culture and for us to take a culinary trip without leaving home. A favorite of ours in Niku-Jaga which Naoki Sekiya made for us. We have remained in contact with Naoki for over 20...

Provided by Marsha Gardner

Categories     Beef

Number Of Ingredients 8

3/4 lb thinly sliced raw beef, cut into 1 1/2 inch squares
4 medium white potatoes, peeled, in large cubes
2 medium onions, peeled, and cut into this semicircles
4 tsp canola oil
2/3 c water
1/4 c sake or dry white wine
2 Tbsp sugar
3 Tbsp soy sauce

Steps:

  • 1. Saute` beef in 2 teaspoons oil for 2 minutes or until browned, then remove from pan along with any meat juices.
  • 2. Add 2 teaspoons more oil to pan along with the potatoes and onions; saute` 2 minutes until onions get separated.
  • 3. Add water, sake, and sugar. Bring to a boil and cook loosely covered until potatoes re half done. Add soy sauce and the beef along with any juices; bring to a boil again and cook loosely covered until potatoes are quite tender (15 minutes). Serve hot.
  • 4. I suggest if you do not use Sake you add 1/2 teaspoon fresh ginger along with the soy sauce to give it extra flavor.

NIKU JYAGA (JAPANESE BEEF AND POTATO STEW)



Niku Jyaga (Japanese Beef and Potato Stew) image

There's nothing extraordinary about meat and potatoes stewed in a sweet soy broth, and yet it's easy to find yourself taking just one more taste until half the pot is gone. Patience pays off though: niku jyaga tastes better the second day, when the potatoes are saturated with sauce. Every household makes it a little differently in Japan, and so the flavor is affectionately called "mother's taste." Saori Kurioka, a private chef in Brooklyn, cooks hers the same minimalist way her mother and grandmother did in Kobe, with just beef, potatoes, onion and carrot. She uses a wooden otoshibuta, a drop-lid that fits inside the pot, so the vegetables simmer and steam evenly as the broth slowly concentrates, but the same thing can be achieved with parchment paper. Beveling the edges of the potatoes with a peeler keeps them from crumbling as the jostle around the simmering pot, but skip it if you're rushed or impatient.

Provided by Hannah Kirshner

Categories     dinner, lunch, weekday, soups and stews, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

5 medium waxy potatoes, such as Yukon Gold (about 2 1/2 pounds)
2 medium carrots, peeled
2 small onions (about 1 pound), peeled
1 piece dried kombu, about 8 inches by 5 inches, broken in half (optional)
1/4 cup soy sauce
3 tablespoons mirin
3 tablespoons sake
3 tablespoons raw or turbinado sugar
8 ounces thinly sliced, well-marbled beef (see note)

Steps:

  • Peel potatoes and cut each into 4 to 6 pieces, so they are relatively uniform in size. Bevel the edges of each piece with a vegetable peeler. Soak in cold water for about 10 minutes to remove some starch.
  • Cut carrots in rangiri: Hold the knife at a diagonal, and rotate carrot quarter turns to cut irregular, multifaceted chunks. Cut each onion into 6 to 8 wedges, about 3/4 inch wide. Cut beef into 2-inch pieces.
  • Prepare a drop-lid for a 3- or 4-quart heavy-bottomed pot: Cut a circle of parchment paper about 1 inch smaller than the diameter of the pot, and cut a 1/2-inch hole in its center.
  • Drain and rinse potatoes. Add to pot with carrots, onions and 1 1/2 cups water (it will not fully cover the vegetables). Tuck kombu (if using) into the water. Bring to a boil, then discard kombu. Add soy sauce, mirin, sake and sugar. Add beef, stirring to distribute.
  • Place parchment lid directly on top of vegetables and liquid, and simmer - don't boil - stirring occasionally, for 20 to 25 minutes, until potatoes are very tender. Turn off heat, discard parchment, and rest for at least 30 minutes (overnight is even better) to allow the potatoes to soak up the seasoning. Reheat, and serve with white rice, or a frosty beer.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 1 gram, Carbohydrate 49 grams, Fat 2 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 642 milligrams, Sugar 12 grams, TransFat 0 grams

JAPANESE BEEF TATAKI



Japanese Beef Tataki image

Make and share this Japanese Beef Tataki recipe from Food.com.

Provided by Member 610488

Categories     Steak

Time 30m

Yield 10 serving(s)

Number Of Ingredients 16

1 1/4 lbs center-cut beef tenderloin, trimmed
olive oil, for frying
salt & freshly ground black pepper, to taste
4 garlic cloves, thinly sliced lengthwise
1/2 cup white onion, minced
3 tablespoons grapeseed oil
1 tablespoon fresh lemon juice
1 tablespoon unseasoned rice vinegar
1 tablespoon dark soy sauce
1/4 teaspoon fresh ginger, minced
1/4 teaspoon garlic, minced
5 tablespoons soy sauce
1/2 cup unseasoned rice vinegar
1/8 teaspoon bonito flakes (optional)
3 whole scallions, thinly sliced on the diagonal (garnish)
2 tablespoons chives, thinly sliced (garnish)

Steps:

  • Heat a griddle over high heat, or preheat a gas grill to high. Lightly brush the beef with oil and season with salt and pepper. Prepare an ice bath.
  • Sear the beef on the griddle or grill on all sides until browned, about 2 minutes per side. Plunge into the ice bath and allow to cool, 3 to 4 minutes.
  • Remove the filet and drain well on paper towels, patting the meat dry.
  • In a 2-quart saucepan, heat 3/4 inch of oil over medium-high heat until shimmering hot. Add the garlic and fry until golden and crispy, about 1 minute. Remove with a slotted spoon. Drain on paper towel.
  • In a small bowl, whisk together the onion, oil, lemon juice, vinegar, soy sauce, ginger, and garlic until combined.
  • In another small bowl, whisk the soy sauce, vinegar, and bonito flakes, if using.
  • With a sharp carving knife, thinly slice the beef and arrange on 10 dinner plates. Spoon some of the onion ponzu on top of the beef, then drizzle on some tataki dressing, and top with the garlic chips, scallions, and chives.

Nutrition Facts : Calories 189.7, Fat 14.4, SaturatedFat 4.5, Cholesterol 48.2, Sodium 632.9, Carbohydrate 2.2, Fiber 0.4, Sugar 0.7, Protein 12.5

IZAKAYA SAKURA NIKU JYAGA (JAPANESE BEEF STEW)



Izakaya Sakura Niku Jyaga (Japanese Beef Stew) image

Make and share this Izakaya Sakura Niku Jyaga (Japanese Beef Stew) recipe from Food.com.

Provided by Member 610488

Categories     Steak

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb sirloin steak
3 potatoes
3 carrots
1 onion
1 (7 ounce) package shirataki noodles
1 1/2 cups dashi (or water)
1/4 cup sake
4 tablespoons sugar
2 tablespoons mirin (or 2 tbs sake and 2 tsp sugar)
5 tablespoons soy sauce
1 tablespoon vegetable oil
1 green onion, chopped

Steps:

  • Thinly slice the sirloin steak. Cut potatoes into 4 pieces each and soak in cold water. Cut carrots into bite-size pieces.
  • Cut shirataki into 2-inch lengths. Cut onion in half top to bottom, slice into half rings.
  • Heat vegetable oil in a skillet. Stir-fry beef lightly. Add potatoes, carrots, onions and shirataki and continue stir-frying.
  • Add dashi and cook until potatoes are tender. Add sake, sugar, mirin and soy sauce. Cook over medium heat for 15 minutes or until liquid is half gone.
  • Turn off the heat and let it sit for more than 15 minutes to allow vegetables to soak up the flavor.
  • Re-heat the pan and serve in a bowl. Sprinkle with chopped green onions on top.

Nutrition Facts : Calories 383.4, Fat 10.9, SaturatedFat 3.4, Cholesterol 42.5, Sodium 1375.6, Carbohydrate 50.2, Fiber 5.5, Sugar 17.7, Protein 18

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