Discover
My Ingredients
AI Chef
Meal Planner
Saved Recipes
Settings

Loading recipe…Loading recipe…

Cooking Culmination

Cook with what you have. Get better with every meal.

Sample recipes are home-cooking guides and have not been professionally tested. Nutrition values are rough estimates. Always check ingredient labels for allergens.

Discover recipes AI Chef My Ingredients Meal Planner Create a free account Settings

Simmered Beef Nikujaga · Cooking Culmination

Discover / Japanese

Editorial sample recipeJapaneseintermediatehalaldairy-free

Simmered Beef Nikujaga

Name: Simmered Beef Nikujaga
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 350 g thinly sliced beef ribeye, cut into bite-sized pieces; 3 medium Yukon Gold potatoes, peeled and cut into large chunks; 2 medium carrots, cut into angular chunks; 1 large yellow onion, cut into wide wedges; 2 cups halal dashi stock, kelp and bonito broth; 3.5 tbsp halal soy sauce; 2 tbsp cane sugar; 1 tbsp vegetable oil

Classic Japanese homestyle stew featuring tender sliced beef, soft potatoes, and carrots simmered in a savory dashi broth.

Prep: 20 min
Cook: 25 min
Total: 45 min

AI-generated illustration of Simmered Beef Nikujaga

AI illustration

Ingredients

Servings

350 g thinly sliced beef ribeyecut into bite-sized pieces
3 medium Yukon Gold potatoespeeled and cut into large chunks
2 medium carrotscut into angular chunks
1 large yellow onioncut into wide wedges
480 ml halal dashi stockkelp and bonito broth
3½ tbsp halal soy sauce
2 tbsp cane sugar
1 tbsp vegetable oil

Allergen information

This recipe contains or may contain:

fish
gluten
soy

Based on ingredient names only. Brands differ and cross-contact can happen — always check labels.

Technique to learn

Rangiri Cutting & Otoshi-buta Simmering

Cutting root vegetables diagonally while turning ensures even surface area for absorbing sweet and savory simmer broth efficiently.

Instructions

Step 1: Heat vegetable oil in a medium heavy-bottomed pot over medium heat.

Step 2: Add onion wedges and fry for 2 minutes until slightly softened.

Step 3: Add sliced beef ribeye and cook briefly for 2 minutes until partially browned.

Step 4: Add potato and carrot chunks, stirring to coat the vegetables in pan juices.

Step 5: Pour in dashi stock, sugar, and halal soy sauce, bringing the pot to a gentle boil while skimming off any surface foam.

Step 6: Reduce heat to low, cover with a lid or drop lid (drop-lid simmer), and cook for 18 minutes until potatoes are fork-tender and broth is rich.

Step 7: Remove lid, let simmer uncovered for 3 minutes to gently thicken broth, then serve warm.

Cooking tips

Cut vegetables into similar wedge sizes (rangiri style) so they cook evenly throughout the simmer.
Allow the stew to rest off heat for 10 minutes before serving; root vegetables absorb more savory broth as they cool slightly.
Original home-cooking adaptation inspired by Japanese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.