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Now this is what I call a traditional Japanese homemade dish! (Gluten-Free)

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Nikujaga (Japanese style Beef-Potato Stew) is a Japanese simmered dish with a sweet-salty seasoning. It is very popular and everybody likes it.

This dish is one of the “Homemade taste” dishes, and in old Japanese traditions women who can cook this kind of simmered dish were considered full-fledged wives.

beef-stew-finished-1-of-3

Interestingly, in 1878, a person who had beef stew when visiting England explained to a Japanese chef how the beef stew tasted, and the chef cooked it using his imagination. Eventually that’s where Nikujaga came from. That’s why the ingredients are similar to beef stew.

This is Dashi Dried Kelp I used for Kelp Dashi Stock.
IMG_0242

In Japanese simmered dishes, Dashi stock is the most important thing to add Umami to the dish. I used Kelp Dashi stock this time because I wanted to bring out the flavor of the ingredients. Please see the post on Kelp Dashi stock as a reference.


{Ingredients (servings 2)}
*Click BLUE TEXT to link to the product on Amazon*

½ lb. Beef (sliced meet)

1 Potato

1 Carrot

1 Onion

1 ½ cups Kelp Dashi stock
(Recommended Dried Kelp for Dashi stock) Dashi Dried Kelp

2 Tbsp. Cooking Sake

3 Tbsp. Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

2 Tbsp. Mirin Sweet Cooking Rice Wine

1 tsp. Sugar

Chopped Green Onion to taste


Here is my recipe in PDF: Beef-Potato Stew

Here is “Kelp Dashi stock” recipe in PDF: Kelp Dashi stock

Author: fravitch

We have two blogs: One is a recipe blog "Your Home for Homemade Japanese Food". Another is about my husband's book "Accidental Samurai".

2 thoughts on “Now this is what I call a traditional Japanese homemade dish! (Gluten-Free)

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