Japanese Meat and Potato Stew, or Nikujaga, is a comforting, home-style dish that balances tender slices of beef, soft potatoes, and sweet carrots in a lightly sweetened soy and dashi broth.
Rich in protein from the beef, high in fiber from root vegetables, and naturally low in saturated fat, this stew is both nutritious and satisfying.
Quick to prepare and gentle to simmer, it’s perfect for weeknight dinners or meal prep, offering warm, savory-sweet flavors with minimal fuss for everyday cooking.
Japanese Nikujaga (Beef and Potato Stew)
Equipment
- 1 Medium saucepan
- 1 Sharp chef’s knife
- 1 cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Small bowl for garnish
Ingredients
- 200 g thinly sliced beef or pork, optional, cut into bite-size pieces if needed
- 2 potatoes about 600 g, peeled and cut into 3–4 cm cubes
- 120 g onion sliced into 1 cm wide pieces
- 60 g carrot thinly sliced 4–5 mm, cut in halves or quarters
- 100 g shirataki konnyaku noodles, cut into 10 cm strands
- 1 tbsp oil
- 350 ml dashi stock
- 2 tbsp cooking sake
- ½ tbsp mirin
- 2 tbsp soy sauce
- 1 tbsp sugar
Garnish:
- 50 g green beans blanched and cut into 3 cm pieces
Instructions
- Prepare the Ingredients: Start by preparing all the ingredients. If your beef slices are large, cut them into bite-sized pieces about 3–4 cm wide for easier eating. Peel and cube 2 potatoes into uniform 3–4 cm chunks so they cook evenly. Slice 120 g of onion into 1 cm-wide pieces. Peel and thinly slice 60 g of carrot to 4–5 mm thickness, then cut into halves or quarters depending on size. Cut 100 g of shirataki noodles into long strands approximately 10 cm each. This prep ensures your stew cooks evenly and looks visually appealing.
- Heat the Oil and Sauté the Meat: Place 1 tablespoon of oil in a medium saucepan and heat over medium-high heat until shimmering. Add the prepared beef slices and sauté, using a wooden spoon to gently separate the pieces as they cook. Cook until the beef changes color to a rich dark brown. Browning the meat at this stage develops a deeper flavor for the broth and ensures each piece remains tender and juicy.
- Add Vegetables and Shirataki Noodles: Once the beef is browned, add the sliced onions, carrots, potatoes, and shirataki noodles to the pan. Stir carefully to combine, making sure each vegetable piece is coated lightly with oil and beef juices. Cook for about 1 minute to lightly soften the vegetables and allow flavors to mingle. This step ensures the vegetables begin to absorb the savory notes from the meat while preparing for simmering.
- Add Dashi Stock and Simmer: Pour 350 ml of dashi stock into the saucepan and bring it to a gentle boil. Use a ladle to remove any scum or foam that rises to the surface—this keeps the broth clear and enhances its delicate flavor. Add 2 tablespoons of cooking sake, ½ tablespoon of mirin, and 1 tablespoon of sugar. Stir to dissolve the sugar and distribute the seasonings evenly.
- Add Soy Sauce and Apply Drop Lid: Once the broth comes back to a boil, reduce the heat to low and add 2 tablespoons of soy sauce. Place a drop lid (otoshibuta) over the ingredients. If you don’t have a traditional drop lid, create one by folding a sheet of aluminum foil into a circle slightly smaller than the pan and poke several holes for steam to escape. This ensures even cooking, prevents the vegetables from breaking apart, and allows the flavors to infuse gently.
- Simmer Until Potatoes Are Tender: Let the stew simmer for about 10 minutes, keeping the heat low. Check the potatoes for doneness by inserting a thin bamboo skewer or fork; it should pierce easily without the potato falling apart. The low, even simmer allows the meat to remain tender while the vegetables absorb the savory-sweet broth, creating a harmonious balance of flavor and texture.
- Transfer and Garnish: Carefully transfer the Nikujaga to a serving bowl, keeping the vegetables and beef intact. Blanch 50 g of green beans until tender but still crisp, cut into 3 cm pieces, and scatter them over the top as a garnish. The green beans add a pop of color and freshness, balancing the rich, umami-laden broth. Serve the stew hot, ideally with steamed white rice to soak up the flavorful broth.
Notes
- Use thinly sliced beef or pork for even cooking and tenderness.
- Choose waxy or all-purpose potatoes that hold their shape during simmering. Avoid starchy potatoes that break apart.
- Cut vegetables into uniform sizes to ensure even cooking and a visually appealing presentation.
- Shirataki noodles add texture and absorb the broth; rinse and drain them well before adding.
- A drop lid (otoshibuta) helps cook ingredients evenly, prevents breakage, and maintains a flavorful broth.
- Substitute green beans with blanched snow peas or frozen peas if desired.
- Adjust sugar, soy sauce, or mirin to taste for a balanced savory-sweet flavor.
- Remove scum during boiling to keep the broth clear and delicate.
- Serve immediately while hot to enjoy the full aroma and flavors.
- Leftovers can be gently reheated; the flavors may deepen overnight.
Chef’s Secrets for Perfect Nikujaga
The key to a successful Nikujaga is balancing gentle simmering with precise ingredient preparation.
Browning the meat develops rich umami flavor, while adding the vegetables and shirataki noodles carefully ensures they absorb the broth without overcooking.
Using a drop lid evenly distributes heat and helps the potatoes maintain their shape.
Adjusting the sweetness of mirin and sugar toward the end allows for a perfectly balanced sweet-savory flavor.
Rinsing shirataki noodles before cooking removes excess odor and ensures they blend seamlessly into the stew.
Serving Suggestions and Pairings
Nikujaga is best served hot with a bowl of steamed Japanese short-grain rice, which soaks up the subtly sweet broth.
Garnishing with blanched green beans, snow peas, or fresh scallions adds color and freshness.
For a complete meal, pair with lightly pickled vegetables (tsukemono) or a side of miso soup.
This dish works beautifully for weeknight dinners, casual family meals, or bento-style lunches.
Its light yet savory broth makes it comforting without being heavy, making it a versatile, everyday meal option.
Storage Tips for Nikujaga
Store leftover Nikujaga in an airtight container in the refrigerator for up to three days.
Reheat gently over low to medium heat to avoid overcooking the vegetables or beef.
The flavors often deepen after sitting overnight, making it an excellent make-ahead meal.
If the broth thickens during storage, add a splash of water or dashi stock to restore the desired consistency.
Keep garnishes like green beans separate until serving to maintain their bright color and crispness
Frequently Asked Questions
1. Can I use pork instead of beef?
Yes! Thinly sliced pork works just as well as beef and creates a slightly different but equally delicious flavor. Adjust cooking times slightly if using thicker cuts.
2. What potatoes are best for Nikujaga?
Waxy or all-purpose potatoes are ideal because they hold their shape during simmering. Avoid starchy varieties, which can disintegrate and make the broth cloudy.
3. Do I need a drop lid (otoshibuta)?
A drop lid is highly recommended. It ensures even cooking, prevents vegetables from breaking, and helps the broth penetrate ingredients. Aluminum foil can be used as a substitute.
4. Can I make Nikujaga ahead of time?
Yes! Nikujaga tastes even better the next day as the flavors meld. Refrigerate in an airtight container and reheat gently before serving.
5. Are there alternatives to shirataki noodles?
If shirataki is unavailable, you can use konnyaku noodles or omit them entirely. Rice or additional vegetables can substitute to maintain the texture and volume of the stew.
