Community Pick
Niku Jaga (Japanese Beef Stew in the Crock Pot)
photo by Jonathan Melendez
- Ready In:
- 12hrs 5mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 4 lbs beef stew meat
- 2 cups water
- 1 cup Japanese sake (dry white wine)
- 1⁄2 cup sugar
- 1⁄2 cup soy sauce
- 2 teaspoons salt
- 1 lb baby carrots
- 6 medium potatoes, peeled and chopped
- 2 white onion, diced
directions
- Put all into crock pot and cook on low 10-12 hours or on high 4-6 hours.
- Stir before serving.
Questions & Replies
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Reviews
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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.
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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.
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Tweaks
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Very good stew! and so easy to make. I used garlic infused rice wine vinegar instead of Sake. The broth was the best part. I served it without rice the first time with rice the second. Liked it both ways. I didn't get an expensive cut of beef either. I used the prepackaged beef stew chunks. I also used mini potatoes and left them whole with skins on. I'll definitely be making this again and again. Thanks!!
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This is really an easy recipe, and the results are quite good. I do want to work on it a little as there is no "zing"...did make the veggies the same size as the stew beef, and used a bit less sugar; and used beef broth in place of water and saki (this may have reduced the flavor -- may try again with no substitions!). Mine was done after 8 hours on low. A definite keeper...thank you for posting this recipe.
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RECIPE SUBMITTED BY
~*Miss Diggy*~
Sandy, 0
My way of rating recipes
<br>1 Star - Did not like it, and possibly not edible, will not be making again, unless I specify the chance.
<br>2 Star - It was ok, but I will probly not make again, unless I specify the chance.
<br>3 Star - This was good, not bad, but not great, and will probly be made again when I have nothing else to make.
<br>4 Star - This was great, and will be made again.
<br>5 Star - AMAZING dish. Will most definitely be made again.
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