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4.4 from 48 votes

Japanese Beef and Potatoes 肉じゃが

Nikujaga is a delicious Japanese potato and beef stew cooked in a savoury-sweet umami broth. This quick and easy meal is a staple of home cooking and a classic Japanese comfort food.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 serves
Calories: 361 kcal
Course: Side Dish , Main Course
Cuisine: Japanese

Ingredients

  • 150 g thinly cut beef *1
  • 5 small potatoes or 350g
  • 1/2 medium carrot or 90g
  • 1 small onion or 130g
  • 10 green beans
  • 250 ml dashi stock *2
  • 3 tbsp sake
  • 3 tbsp mirin
  • 3 tbsp sugar
  • 4 tbsp soy sauce
  • 100 g Konnyaku noodle
  • 1/2 tbsp oil

Instructions

    Cup of Yum
  1. Peel the potato and cut into irregular sized chunks. Round the corners off and soak in a bowl of water. *3
  2. Peel carrot and cut into 4 length wise, then slice it thinly.
  3. Peel and cut onion in half then thinly and diagonally. 
  4. Trim both ends of green beans and cut into small pieces.
  5. Bring water to boil in a pot and cook Konnyaku to remove the fishy smell for a couple minutes. Drain the water and set aside.
  6. Heat oil in a pot over medium heat. 
  7. Add onion, carrot and potato  to cook.
  8. Once the onion, carrot and potato are coated with oil evenly and the edge of the potato become transparent, add the beef.
  9. When the beef colour has turned light brown, add the dashi stock and bring to boil.
  10. Remove all the scum from the top and put a sheet of aluminum foil, with a small hole cut in the middle, over the top. *4
  11. Simmer for about 15 minutes to cook until the potato has become soft. 
  12. Add sake, mirin, sugar and soy sauce.
  13. Add Konnyaku and green beans and simmer until the sauce reduces a little bit.
  14. When the green beans colour has changed and cooked, turn the heat off and serve.

Notes

  • *1 If you are unable to find thinly sliced beef, place the beef in freezer for a couple hours then slice it with a sharp knife. 
  • *2 You can use instant dashi powder. If you using dashi powder, follow the packet instruction or add 1/2 tsp to 250ml water.
  • *3 This Japanese cutting technique called "Mendori" and is used to avoid the vegetables such as potatoes, pumpkins and radish broken apart. 
  • *4 This lid is called "Otoshibuta" and it is smaller than the pot diameter of the pot, so the lid sink in the pot over the ingredients in order to cook evenly. You can make this lid with parchment paper or aluminium foil, or buy them online. 
  •  

Nutrition Information

Calories 361kcal (18%) Carbohydrates 53g (18%) Protein 16g (32%) Fat 9g (14%) Saturated Fat 3g (15%) Cholesterol 32mg (11%) Sodium 1155mg (48%) Potassium 1343mg (38%) Fiber 7g (28%) Sugar 14g (28%) Vitamin A 1370IU (27%) Vitamin C 34.5mg (38%) Calcium 106mg (11%) Iron 9.8mg (54%)

Nutrition Facts

Serving: 4serves

Amount Per Serving

Calories 361

% Daily Value*

Calories 361kcal 18%
Carbohydrates 53g 18%
Protein 16g 32%
Fat 9g 14%
Saturated Fat 3g 15%
Cholesterol 32mg 11%
Sodium 1155mg 48%
Potassium 1343mg 29%
Fiber 7g 28%
Sugar 14g 28%
Vitamin A 1370IU 27%
Vitamin C 34.5mg 38%
Calcium 106mg 11%
Iron 9.8mg 54%

* Percent Daily Values are based on a 2,000 calorie diet.