Dairy-Free Nikujaga

Dairy-Free Nikujaga is a comforting Japanese dish that features tender slices of beef and a medley of vegetables simmered in a savory-sweet broth, all baked to perfection. This unique twist on the traditional recipe replaces dairy with wholesome ingredients, making it a delightful option for those avoiding dairy.

Ingredients

• Beef (thinly sliced) - 200 grams
• Potatoes (medium, peeled and diced) - 2
• Carrot (medium, sliced) - 1
• Onion (medium, sliced) - 1
• Shitake mushrooms (sliced) - 50 grams
• Soy sauce - 4 tablespoons
• Mirin - 2 tablespoons
• Dashi stock (or vegetable broth) - 300 ml
• Sugar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Green onions (sliced for garnish) - 2 tablespoons

Steps

1. Preheat the oven to 180°C (350°F).
2. In a skillet, heat sesame oil over medium heat and sauté the onions until translucent.
3. Add the sliced beef to the skillet and cook until browned.
4. Stir in the potatoes, carrots, and shitake mushrooms, and cook for a few minutes until they begin to soften.
5. In a bowl, mix the soy sauce, mirin, dashi stock, and sugar together, then pour this mixture over the beef and vegetables in the skillet.
6. Bring the mixture to a simmer and cook for about 10 minutes, allowing flavors to meld.
7. Transfer the mixture into a baking dish and cover it with aluminum foil.
8. Bake in the preheated oven for 20 minutes.
9. Once baked, remove from the oven, garnish with sliced green onions, and serve hot.

Nutrition

• Calories: 400
• Protein: 25 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 60 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in protein from the beef, supporting muscle health.
• Contains various vegetables providing essential vitamins and minerals.

Tags