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Japanese Nikujaga (Beef and Potato Stew)

Jessica T. Brown
Nikujaga is a traditional Japanese stew made with tender beef, potatoes, carrots, and shirataki noodles simmered in a slightly sweet soy and dashi broth.
Quick, light, and comforting, it’s packed with protein and fiber and perfect for a healthy, satisfying meal.
Serve hot with a garnish of blanched green beans for a classic presentation.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Jamaican
Servings 2

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.