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Nikujaga (Japanese Beef and Potato Stew)
5 from 2 votes

Nikujaga (Japanese Beef and Potato Stew)

Nikujaga (肉じゃが), literally "meat and potato", is a Japanese dish mainly composed of meats, potatoes and onions cooked in a dashi broth.

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 4 people
Course: Main Course
Cuisine: Asian, Japanese

Ingredients

  • 1 onion cut into 10 quarters, large
  • 1 carrot cut lengthways, then sliced, small
  • 2 potato quartered, medium, white
  • ½ lb beef thinly sliced
  • 3 oz. shirataki noodles
  • 1 oz. pea
  • 1 oz. snap peas
  • 1 tablespoon vegetable oil
  • 2 cups dashi broth
  • 4 tablespoons mirin
  • 4 tablespoons soy sauce
  • 2 tablespoons sake
  • 1 tablespoon sugar

Instructions

    Cup of Yum
  1. Cook the peas and the snap peas for 30 seconds in a large pot with boiling water. Drain.
  2. Rinse and drain the shirataki noodles. Then, cook in a large pot with boiling for 1 minute. Drain.
  3. In a large Dutch oven, heat the oil over medium heat and cook the onion for 2 minutes.
  4. Add the meat and sauté until it is no longer pink.
  5. Add the potatoes, carrots and shirataki noodles.
  6. Ingredients should be placed in the Dutch oven on a single layer, very flat, and without mixing.
  7. Add the dashi broth, mirin, sake, soy sauce and sugar and bring to a boil over high heat.
  8. After 1 minute, lower the heat and cover with a traditional lid (or otoshi buta) and cook over medium heat for 20 minutes.
  9. Skim from time to time if necessary and make sure all the ingredients are covered with broth.
  10. Do not mix the ingredients while cooking.
  11. Turn off the heat and let stand for 30 minutes.
  12. Just before serving, add the peas and the snap peas and reheat.