Lunch: Japanese-Style "Meat and Potatoes"

Recipe by Kathy Brennan & Caroline Campion This recipe is based on a popular Japanese stewed dish called nikujaga (niku means "meat"; jaga means "potato"), which Kathy's mom often made when she was growing up. It's home cooking at its best, the kind of f

Ingredients

2 tbsp. vegetable oil
3/4 lb. ground beef
1 yellow onion
1 large carrot
1 1/2 tbsp. minced peeled fresh ginger
1/4 c. dry white wine
1 1/2 lb. potatoes
2 tbsp. packed light brown sugar
1 c. low-sodium chicken broth
1/2 c. water
1/4 c. soy sauce
salt
2 scallions, thinly sliced on the diagonal (optional)

Instructions

In a medium saucepan, heat oil over medium-high heat until it shimmers. Add beef and cook, stirring often and breaking up meat, just until it’s no longer pink, about 2 minutes. Add onions, carrots, and ginger and cook, stirring often, for about 2 minutes.
Add wine and briskly simmer, scraping up any caramelized bits from bottom of pan, until almost evaporated. Add potatoes, brown sugar, broth, water, and soy sauce and stir to combine. (The liquid won’t quite cover the solids.) Bring to a boil, then reduce heat and simmer, partially covered and stirring occasionally, until potatoes and carrots are tender, about 30 minutes. Check seasonings, adding salt if needed. Serve hot or warm, sprinkled with scallions, if you like. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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