Nikujaga, Morimoto-Style Recipe

Name: Nikujaga, Morimoto-Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil; 1 pound beef rib eye; 4 potatoes, halved and cut in 1/4-inch slices; 1 carrot, peeled and quartered; 12 baby onions; 1 yellow bell pepper; 1 red bell pepper; 2 cups sake; 2 tablespoons soy sauce; 2 tablespoons mirin; 2 tablespoons finely chopped chives; Hot chili oil

Servings: persons

Vegetable oil
1 pound beef rib eye
4 potatoes, halved and cut in 1/4-inch slices
1 carrot, peeled and quartered
12 baby onions
1 yellow bell pepper
1 red bell pepper
2 cups sake
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons finely chopped chives
Hot chili oil

1
Preheat oven to 350 degrees F.
2
In large, ovenproof pan, heat a little oil, then sear beef both sides, until nicely browned.
3
Add potatoes, carrots, baby onions, yellow, and red bell peppers and mix well with beef juices.
4
Place pan in oven for 15 minutes.
5
Remove from oven.
6
Remove beef and vegetables from pan.
7
Stem and seed the peppers.
8
Cut the meat and vegetables into bite size pieces and set aside, keeping warm.
9
Deglaze pan with sake.
10
Add soy sauce and mirin.
11
Thicken, if necessary, with cornstarch and water.
12
Cover meat and vegetables with gravy.
13
Sprinkle chive on top and drizzle chili oil on top, to taste.

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Vegetable oil, 1 pound beef rib eye, 4 potatoes, halved and cut in 1/4-inch slices, 1 carrot, peeled and quartered, and more.

Yes, Nikujaga, Morimoto-Style falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Nikujaga, Morimoto-Style

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