Nikujaga
Japanese Beef and Potato Stew
Nikujaga is a beloved Japanese home-style dish, translating to 'meat and potatoes.' It's a comforting stew featuring thinly sliced beef, tender potatoes, carrots, and onions simmered in a savory-sweet broth of dashi, soy sauce, mirin, and sake. Often enhanced with shirataki noodles, it's a hearty and flavorful meal perfect for any occasion.
🧂 Ingredients
- 300 g Thinly sliced beef (sukiyaki-style)
- 2 medium Potatoes, peeled and cut into bite-sized chunks
- 1 medium Carrot, peeled and cut into bite-sized pieces
- 1 large Onion, sliced
- 100 g Shirataki noodles (konnyaku), drained and rinsed (optional)
- 1 tbsp Vegetable oil
- 500 ml Dashi stock
- 2 tbsp Sake (Japanese cooking wine)
- 1 tbsp Mirin (sweet rice wine)
- 3 tbsp Soy sauce
- 1 tbsp Sugar
- 50 g Green beans, blanched (for garnish, optional)
👨🍳 Instructions
- 1
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the thinly sliced beef and cook until it changes color. Remove the beef and set aside.
💡 Tip: Using thinly sliced beef ensures it cooks quickly and becomes tender. - 2
Add the sliced onion to the pot and sauté until softened and lightly caramelized, about 5-7 minutes.
💡 Tip: Caramelizing the onions adds a layer of sweetness and depth to the stew. - 3
Add the potatoes, carrot, and shirataki noodles (if using) to the pot. Stir to combine with the onions.
💡 Tip: Ensure all vegetables are coated with a little oil for even cooking. - 4
Return the cooked beef to the pot. Pour in the dashi stock, sake, mirin, soy sauce, and sugar. Stir to combine.
💡 Tip: Adjust the soy sauce and sugar to your preference for a balanced sweet and savory flavor. - 5
Bring the mixture to a boil, then reduce the heat to low, cover with a lid or a drop lid (otoshibuta), and simmer for 20-25 minutes, or until the potatoes and carrots are tender. Skim off any scum that rises to the surface during simmering.
💡 Tip: A drop lid helps to distribute heat evenly and prevents ingredients from breaking apart. - 6
Once the vegetables are tender, remove the lid and continue to simmer for a few more minutes to slightly reduce the sauce, if desired.
💡 Tip: Some prefer a saucier stew, while others like it with less liquid. - 7
Serve hot in bowls, garnished with blanched green beans if desired.
💡 Tip: Nikujaga is often served with a side of steamed rice.
💡 Pro Tips
- ✓For a richer flavor, you can caramelize the onions for a longer period.
- ✓If you can't find shirataki noodles, you can omit them or substitute with other konjac noodles.
- ✓Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use thinly sliced pork instead of beef for a different flavor profile.
- Add other vegetables like daikon radish or mushrooms.
- For a spicier kick, add a pinch of shichimi togarashi (Japanese seven-spice blend) before serving.