Prep 5 mins
Cook 12 hrs
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!
- 907.18 g beef stew meat
- 236.59 ml water
- 118.29 ml Japanese sake (dry white wine)
- 59.14 ml sugar
- 59.14 ml soy sauce
- 4.92 ml salt
- 226.79 g baby carrots
- 3 medium potatoes, peeled and chopped
- 1 white onion, diced
- Put all into crock pot and cook on low 10-12 hours or on high 4-6 hours.
- Stir before serving.
Tasty casserole, the sweetness of the sugar gave this dish a nice flavour. I didnt use as much water as was stated as it was getting quite 'liquidy' (used 1/2 cup water) and one hour prior to finishing I thickened with some cornflour and water mixed together. I used cross cut blade steak. Thanks for a lovely family meal.
My Japanese "daughter", Tsukasa, prepared Niku Jaga on occasion when our family hosted her as an exchange student many years ago. I'd almost forgotten until I ran across Diggy's recipe. Niku means "meat" and jaga means "potatoes" in Japanese. When prepared according to the recipe, Niku Jaga is an authentic staple from the Japanese family table. I think if you take the words Japanese "Stew" too literally, you lose something wonderfully and uniquely Japanese about the quality of the dish. Unlike American stew, Niku Jaga is traditionally brothy in texture, much like that of Gyu Don (translation: "beef bowl"), a similar Japanse dish. Thanks for bringing back a flood of happy memories, Diggy! Btw, Tsukasa quartered her onions; cut her potatoes into halfs, quartering each half; and cut her carrots into halfs lengthwise, then across into thirds; the way her mother taught her. This makes the dish appear just as hearty as it truly is.
My family thought this was fantastic! I doubled the recipe. I used white wine instead of sake. Was great served over rice. Even better the next day.