Picture this: chunks of potato, carrot and onion are simmered alongside extra-thin slices of wagshuyu beef in a savory and sweet sauce. Freshly steamed and bright green string beans sprinkled throughout, add a delightful pop of color and a satisfying mild crunch. If this sounds familiar, that’s because we put a little scoop of this dish in every bento box that we make, as a side. This delicious, Japanese take on beef stew is called nikujaga, or literally “meat and potatoes”. Fortunately for us, it is astonishingly easy to make using stuff we have right in our store! Combine our nikujaga sauce with our premium washugyu beef chuck roll slice for a meat and potato stew that you can eat all week long! Check out the following recipe for details on how to bring nikujaga to your very own kitchen.
Prep time: 15 minutes
Cook time: 15 minutes
Rest time: 30 minutes
Total time: 1 hour
1 packet nikujaga sauce
*note, the sauce does not need to be diluted in any way. Use it as is, but shake well first!*
2 medium size potatoes (about 1lb)
½ medium-sized onion
⅓ large carrot
½ cup string beans
Peel carrot and potatoes and chop into bite-sized chunks.
Slice the onion into ¼ inch strips.
Slice washugyu chuck roll pieces into approximately 3-inch wide strips.
Cut string beans into 1” sections.
In a large saucepan or wok, combine carrot, onion, potatoes, beef chuck roll, and sauté with a splash of oil to prevent sticking, until the meat browns.
Add the sauce packet.
Simmer covered, over medium heat for 15-20 minutes, or until the vegetables are soft.
Add the string beans to the top and continue to simmer until they are bright green and slightly soft.
Let it stand for 30-60 minutes prior to serving, to allow the flavor of the sauce to soak into the ingredients. Reheat on low heat for a few minutes when you want to serve.