Warm up with our home-cooked nikujaga—a traditional Japanese meat & potato stew bursting with comfort and flavor. Perfect for cozy dinners. Try it now!
Nikujaga(Meat & Potato Stew)
Difficulty: ★★★☆☆4
servings15
minutes30
minutesNikujaga Ingredients
400g (about 14 oz) thinly sliced beef or pork
Substitute: Chuck roast, pork butt, or other cut trimmed and sliced into small pieces if you can’t find thinly sliced.6 large potatoes (starchy, e.g., Russet)
Substitute: Yukon Gold for a creamier texture.1 large carrot
1 large onion
1 pack shirataki noodles (konnyaku noodles)
Substitute: Cellophane (glass) noodles, though the taste/texture will differ slightly.- Simmering Sauce
400 ml (about 1 2/3 cups) water
4 tablespoons soy sauce
4 tablespoons sake
Substitute: Dry sherry or white wine.4 tablespoons sugar
4 tablespoons mirin
Substitute: 4 tablespoons sugar + 1 tablespoon vinegar for partial sweetness (taste will vary).1 tablespoon granulated dashi (Japanese soup stock)
Substitute: 1 teaspoon chicken or beef bouillon plus a small pinch of kombu powder for a similar umami note.
Nikujaga Directions
- Prep the Vegetables & Shirataki
Potatoes: Peel and cut into large, rough chunks (around 2 inches). Larger pieces help maintain a fluffy interior without turning mushy.
Carrot: Peel and cut into big rolling “rangiri” pieces or thick diagonal slices.
Onion: Slice into wedges (about 6–8 wedges per onion).
Shirataki noodles: Rinse under cold water, drain, and cut into shorter lengths (4–5 inches). - Stir-Fry the Meat & Vegetables
Heat about 2 tablespoons oil in a wok or deep pan over high heat.
Add the 400g thinly sliced beef/pork and stir-fry until the color changes.
Then add potatoes, carrot, and onion. Stir lightly for 1–2 minutes to coat with oil.
Tip: Avoid crowding the pan. If your pot is small, do this in batches. - Add the Simmering Sauce
Reduce heat to medium.
Pour in the sauce ingredients: 400 ml water, 4 Tbsp soy sauce, 4 Tbsp sake, 4 Tbsp sugar, 4 Tbsp mirin, and 1 Tbsp granulated dashi.
Stir gently. Once it comes to a boil, skim off any foam that rises (this improves flavor clarity).
Add the shirataki noodles and mix well. - Simmer & Reduce
Keep at a medium to medium-high heat and place a drop lid (otoshibuta) or loosely cover with a lid. Let the stew simmer for about 20 minutes total, or until most of the liquid has reduced.Halfway through (~10 minutes): Gently stir to ensure even cooking, then re-cover.
Check liquid levels; you want the broth to reduce without scorching, so lower the heat if it evaporates too quickly. - Finish & Rest
Once the sauce has nearly evaporated (but the ingredients are still moist and glossy), turn off the heat.
Keep the lid on for about 10 minutes to allow residual heat to further soften vegetables and deepen flavors. This resting period is crucial for best taste. - Serve
Ladle or spoon the meat, potatoes, onion, and shirataki into individual bowls.
Enjoy as is or serve over steamed rice for a more filling meal.
Notes
- Cut Size Matters: Larger chunks of potato stay intact and soak up flavor without becoming mush.
Meat Choice: Thinly sliced beef or pork is typical. If using chunkier cuts, par-freeze and slice thinly yourself.
Shirataki Noodles: These add a unique chewy texture and help lighten the dish. Rinse well to remove any earthy smell.
Adjusting Sweetness: Nikujaga is traditionally sweet-savory. Reduce sugar if you prefer a milder sweetness.
Dashi Substitution: If granulated dashi is unavailable, try low-sodium stock (chicken/beef) plus a little seaweed or mushroom powder for extra umami.