Quick Nikujaga with Eggs
Craving a comforting, savory stew but don't have an hour to simmer it? This version hits the spot in 20.
Listen, some days you just need a bowl of something warm and soul-soothing. Nikujaga is traditionally a slow-simmered comfort food, but we're cutting out the wait time without sacrificing that iconic savory-sweet profile. By using thinly sliced meat and a high-heat sear, we get those deep flavors in a fraction of the time. It’s thick, satisfying, and the addition of eggs makes it even more filling. Perfect for those nights when you're exhausted but still want a 'real' meal rather than just a snack.
Ingredients
- 0.5 lb beef
- 1 lb potatoes — Yukatoge or a similar waxy variety, cubed small
- 2 unit onions — sliced
- 4 unit eggs
- 3 tbsp soy sauce
- 1.5 tbsp sugar
- 1 tsp grated ginger
- 2 cup water
- 1 tbsp oil
Method
- 1 Heat the oil in a large skillet or heavy-bottomed pot over medium-high heat.
- 2 Add the beef and sear until browned. Don't worry about the juices; they're flavor gold.
- 3 Toss in the onions and sauté for 3 minutes until they begin to soften.
- 4 Stir in the potatoes, soy sauce, sugar, ginger, and water. Bring to a boil.
- 5 Reduce heat to medium and simmer, covered, for 8-10 minutes or until potatoes are fork-tender.
- 6 In a small bowl, lightly beat the eggs with a pinch of salt.
- 7 Pour the egg mixture into the pot in a circular motion; let it sit for 30 seconds before stirring gently to create 'ribbons' in the stew.
Variations
- Vegetarian Version — Swap the beef for extra firm tofu (pressed) or thick slices of shiitake mushrooms.
- The 'I'm Really Tired' Swap — Use pre-cubed frozen potatoes and a bag of frozen mixed vegetables to skip all the chopping.
Notes
To keep things under 20 minutes, cut your potatoes into small 1/2-inch cubes. This ensures they cook through quickly without needing an hour of simmering.
Equipment that helps
- Large Skillet — A wide surface area helps the meat sear properly and the liquid reduce faster.
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