Kabocha Nikujaga recipe - ingredients, nutrition and when to eat it
This Japanese home-style stew simmers beef, potatoes, and kabocha squash in a soy-based broth.
This Japanese home-style stew simmers beef, potatoes, and kabocha squash in a soy-based broth. The savory soy sauce is balanced by the squash’s mellow sweetness, making it especially comforting on a cool evening.
Japanese · 35 minutes to cook
Nutrition (per 533.5g serving): 362.4 kcal · protein 20g · carbohydrate 48.8g · fat 10.3g · sodium 1262.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Kabocha cooks faster than potatoes, so add it later to help it hold its shape.
Tips: If the liquid reduces too quickly, add 2–3 tablespoons of water. Uncover at the end to reduce it to your preferred consistency.
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Ingredients (1 serving)
- Lean beef — 90 g
- Potato — 0.7 pc
- Kabocha squash — 0.3 pc
- Onion — 0.3 pc
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Sugar — 1 tsp
- Cooking oil — 1 tsp
- Water — 150 ml