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Nikujaga

Shruthi
Nikujaga is a comforting Japanese stew made with thinly sliced beef and potatoes.Potatoes, carrots, and onions simmer gently until tender and flavorful.A sweet-savory broth combines soy sauce, mirin, sake, sugar, and dashi.Shirataki noodles add a pleasant chewy texture to the dish.The recipe is simple, hearty, and ideal for family-style meals.Serve Nikujaga warm with steamed rice and Japanese side dishes.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 500 kcal

Ingredients
  

For the Nikujaga

  • 450 g thinly sliced beef
  • 4 medium potatoes, peeled and cut into large chunks
  • 1 large onion, cut into wedges
  • 2 medium carrots, peeled and cut into chunks
  • 1 package shirataki noodles, about 180–200 g
  • 1 tablespoon vegetable oil
  • 2 cups dashi stock
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 1 tablespoon sugar

Optional Garnish

  • 2 green onions, thinly sliced
  • Toasted sesame seeds
  • Shichimi togarashi, optional

Instructions
 

Prepare the Vegetables

  • Peel the potatoes and cut them into large, even pieces. Cut the carrots into chunks and slice the onion into wedges.
    Try to keep the vegetables relatively similar in size so they cook evenly.

Prepare the Shirataki

  • Drain the shirataki noodles and rinse them thoroughly.
    For a milder aroma and better texture, place them in boiling water for about 1–2 minutes, then drain well.
    Cut the noodles into shorter pieces if desired.

Brown the Beef

  • Heat a large heavy-bottomed pot or Dutch oven over medium heat.
    Add the vegetable oil and then add the thinly sliced beef.
    Cook briefly until the beef begins to brown. It does not need to be fully cooked at this stage.

Add the Vegetables

  • Gently stir everything together for 2–3 minutes, allowing the vegetables to absorb some of the beef's flavor.

Add the Dashi

  • Pour in the dashi stock.
    Bring the mixture to a gentle simmer.

Season the Broth

  • Add the sugar, sake, mirin, and soy sauce.
    Stir gently to distribute the seasonings.
    If foam rises to the surface, skim it away with a spoon.

Simmer

  • Reduce the heat to medium-low.
    Add the shirataki noodles and simmer for approximately 20–25 minutes, or until the potatoes and carrots are tender.
    Avoid vigorously stirring the pot because the potatoes can break apart.

Rest Before Serving

  • Turn off the heat and allow the Nikujaga to rest for approximately 5–10 minutes.
    This short resting period allows the vegetables to absorb more of the flavorful broth.

Garnish and Serve

  • Transfer the Nikujaga to individual bowls.
    Garnish with sliced green onions and a small sprinkle of sesame seeds or shichimi togarashi if desired.
    Serve warm with steamed Japanese rice.

Notes

  • Use thinly sliced beef: Japanese-style thinly sliced beef cooks quickly and works particularly well in Nikujaga.
  • Choose waxy or all-purpose potatoes: They hold their shape better during simmering.
  • Don't over-stir: Excessive stirring can cause the potatoes to break apart.
  • Use dashi for authentic flavor: Dashi provides the characteristic Japanese savory foundation.
  • Adjust sweetness: Different households make Nikujaga sweeter or more savory, so adjust the sugar according to your preference.
  • Shirataki is optional: You can omit it if you cannot find it.
  • Resting improves flavor: The potatoes and vegetables continue absorbing the seasoned broth as the dish rests.
  • Store leftovers properly: Refrigerate leftovers promptly in a covered container and reheat thoroughly before serving.
Keyword Beef and Potato Stew, Japanese Beef Stew, Japanese Home Cooking, Japanese Meat and Potatoes, Nikujaga Recipe, Traditional Japanese Recipe