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Le Chaudron recipe
Nikujaga ragoût japonais
Nikujaga (Japanese beef and potato stew)
⏱ 40 minServes 4Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)thinly sliced beef
5potatoes, quartered
2carrots, cut into chunks
2onions, sliced
400 ml (1⅔ cups)dashi
4 tbspsoy sauce
2 tbspsugar
- 300 g (11 oz) thinly sliced beef
- 5 potatoes, quartered
- 2 carrots, cut into chunks
- 2 onions, sliced
- 400 ml (1⅔ cups) dashi
- 4 tbsp soy sauce
- 2 tbsp sugar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the onions and beef for 5 minutes until browned.
- Add the potatoes and carrots and stir 1 minute.
- Add the dashi, soy sauce and sugar and bring to a simmer.
- Partly cover and simmer gently for 20 minutes until the potatoes are tender.
- Skim if needed and cook 5 minutes more, uncovered.
- Rest 5 minutes off the heat and serve hot with rice.
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