*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Overall it was pretty good but the measurements were way off. HAS to be a typo. 1/4lb of meat to serve 4??? I used a lil over 1lb and it even then it was swimming in the broth. After following the recipe i added extra soy and sugar only because i thought the flavor was a little on the lite side. Overall good. If you cant find dashi beef broth/stock works just fine. My japanese mom happen to have some so i was able to get some from her.
After I cook this dish our Japanese foreign exchange student adds more sugar and soy sauce to taste (Kamada brand is the best!) Our family loves this recipe very much and it is even better w/several TBS more sugar and a few shakes more soy sauce.
To those wondering about the 1/4 lb of beef: that MIGHT be the intended measurement. Nikujaga is not meant to be a hearty beef stew. Rather the bulk of the dish is supposed to be the potatoes while the beef is there merely to flavor the broth.
So tasty! I have a Japanese foreign exchange student whose been missing the food from home. He loved this! So did everyone else who got to taste it. I upped the meat to 1.25 lb. otherwise just as planned.
Great recipe and not hard even for someone like me who never cooks. The taste is really good but i agree with everyone else about the measurements. You need at least a 1lb of beef for this. Also I threw in carrots since i had them around.
This was very good. I loved the meat with the potatoes and onion. I wasn't able to find the dashi or sake so I used low sodium beef broth and dry white cooking wine instead and I forgot to add the peas. It was very good if a bit salty (but that's from the soy sauce and the cooking wine that I didn't notice was loaded in salt until afterwards). I would definitely make this again.