A MEAL YOU CAN MAKE

Nikujaga

A gently simmered beef, potato and carrot supper in a sweet-savoury broth.

About 52 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Soya, usually wheat/gluten and fish in standard dashi. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~500 kcal · 35g protein · 68g carbohydrate · 11g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Peel and cut potatoes and carrots; cut onion into wedges and trim beans. Keep beef and its utensils separate. Mix stock, soy sauce, mirin and sugar.

  2. Start the meat and vegetables

    Warm oil over medium heat. Stir beef until it changes colour, then add onion, potato and carrot and turn to coat.

  3. Simmer gently

    Add the broth mixture and bring to a simmer. Cover loosely and cook on low until a knife passes through potato and carrot. Do not stir hard, which breaks the potatoes. Check the centre of the meat with a clean food probe: 75°C for 30 seconds or 70°C for 2 minutes. Continue cooking and recheck if needed.

    Check: Check the centre of the meat with a clean food probe: 75°C for 30 seconds or 70°C for 2 minutes. Continue cooking and recheck if needed.

  4. Finish with beans

    Add green beans and simmer until tender. Extend if any potato centres remain hard.

  5. Check and serve

    Divide meat and vegetables between bowls and spoon over a little broth. This potato-based meal does not require a separate rice side.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  6. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 12 min · Cooking: about 35 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Japanese-inspired meat and potato simmer. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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