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prep time
5 min
cook time
25 min
ready time
30 min
Keto Japanese Nikujaga
Every cuisine has a go-to simple dinner loved by all, and in Japan, nikujaga is that dish. Prepared with beef, veggies, and Japanese condiments, nikujaga is a cozy, satiating, and delicious meal. It is quick and easy to prepare, suitable for weeknight dinners while satisfying all the family’s taste buds.
What is Nikujaga?
Nikujaga is a Japanese home-cooked classic prepared primarily of two ingredients: Beef (Niku) and potatoes (jagaimu). These ingredients are stewed in dashi, soy sauce, mirin, sweetener, and sake along with carrots and onions. Shirataki noodles and snap peas or green beans are usually blanched then added to this dish. Nikujaga is the kind of recipe that Japanese mothers pass down from generation to generation.
What type of beef should you use for this Keto Nikujaga?
Many Japanese recipes require thinly sliced beef or pork, which are usually readily available in Japanese markets. You can use beef chuck or ribeye for this recipe, but make sure the thickness is paper-thin. To slice it yourself, place a large chunk of meat in a plastic bag and freeze it for 1-2 hours until firm enough, but not too soft that you have a hard time slicing. Slice against the grain using a gentle sawing motion to ensure tenderness. Use immediately or store in the freezer.
Which Keto vegetable can you use to replace the potatoes?
For a low-carb potato substitute, we like to use celeriac, which is celery root. It is a Keto-friendly ingredient that tastes similar to potato and looks just like it. You can easily fool anyone by using this low-carb vegetable. You can also use parsnip or kohlrabi.
What can you serve this meal with?
Accompaniments depend on when this meal is consumed. If eaten for lunch, then a serving of nikujaga is enough on its own. If served for dinner, it is usually served with rice and other Japanese side dishes.
Net Carbs
5.3 g
Fiber
1.4 g
Total Carbs
7.6 g
Protein
25.3 g
Fats
29.3 g
408 cals
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Ingredients
Beef stew meat, chuck, visible fat eaten
400 g
Oil
1 tbsp
Celeriac (celery root), raw
200 g
Carrots, raw
0.5 medium - 6" to 7" long
Onion
0.5 small
Shirataki
100 g
Dashi Broth (Hondashi)
1.5 cup
Tamari sauce
4 tbsp
Erythritol Granulated
1 tbsp
Sake
1 tbsp
Mirin
3 tbsp
Recipe Steps
steps 8
30 min
Step 1
To prepare the ingredients, cut the onion half lengthwise into 4 wedges along the grain. Cut the carrot into bite-sized pieces and the celery root into 1-inch cubes. Thinly slice the beef and season with salt and pepper.Step 2
Slice the green beans into thirds. Bring a small pot of water to a boil and add a pinch of salt and add the green beans. Blanch them in the boiling water for 2-3 minutes and take them out, leaving the water in the pot.Step 3
Drain the shirataki noodles from the package and cut them in half. Blanch them in the boiling water you used earlier for 1 minute to get rid of any odor or flavor. Drain and set aside.Step 4
Heat the oil in a heavy-bottomed pot over medium heat. Add the sliced beef and let cook without stirring for 1-2 minutes until no longer red. Transfer 2 thirds of the meat to a plate, reserving a third in the pot.Step 5
Add the onions, celery, and carrots. Stir-fry for a couple of minutes until the celery cubes turn translucent. Add the dashi broth, cover with a lid, and bring to a boil.Step 6
Skim the foam from the surface. Add the soy sauce, mirin, sake, and erythritol. Add the shirataki noodles and stir.Step 7
Cover with a lid and simmer for 10-12 minutes over low heat, or until a skewer pierces the celery easily. Turn off the heat and remove the lid. Mix in the blanched green beans.Step 8
Let it stand uncovered for 30-45 minutes. This will intensify the flavors. Divide the stew into 4 bowls and serve immediately.
Comments
Mista Foy 2 years ago
What should be done with the 2/3 meat on the plate? Thanks.
MarganK 3 years ago
The recipe sounds good, BUT, celeriac is NOT celery root, it is a completely different vegetable.
Sans Sucre 3 years ago
Actually you’re wrong. celeriac and celery root are one and the same. But make no mistake, they are two different names for one very versatile vegetable. However celery stalks are not from celery root/celeriac. They are of the same family but celeriac/celery root is cultivated for its root rather than for its stalks