Japanese Meat and Potato Stew, or Nikujaga, is a comforting, lightly sweetened dish that brings classic Japanese flavors to your table in under 30 minutes.
Packed with protein from tender beef and fiber from hearty potatoes and vegetables, it’s a nutritious, low-saturated-fat meal that’s perfect for everyday dinners, meal prep, or a satisfying weeknight comfort dish.
25-Minute Japanese Meat and Potato Stew (Nikujaga)
Equipment
- 1 Medium saucepan
- 1 wooden or stainless steel drop lid (or foil)
- 1 Ladle
- 1 knife
- 1 Cutting board
Ingredients
- 200 g thinly sliced beef or pork
- 2 medium potatoes ≈600 g, cut into 3–4 cm cubes
- 120 g onion sliced 1 cm wide
- 60 g carrot thinly sliced 4–5 mm, halved or quartered
- 100 g shirataki noodles cut into 10 cm strands
- 1 tbsp cooking oil
- 350 ml dashi stock
- 2 tbsp cooking sake
- ½ tbsp mirin
- 2 tbsp soy sauce
- 1 tbsp sugar
- 50 g green beans blanched and cut into 3 cm pieces (for garnish)
Instructions
- Prepare the Ingredients: Begin by gathering all your ingredients. Wash and peel the potatoes, then cut them into uniform 3–4 cm cubes to ensure even cooking. Slice the onion into 1 cm-wide strips, and thinly slice the carrot into 4–5 mm pieces.If the slices are thick, cut them in half or quarters to form wedge-like pieces. Rinse the shirataki noodles thoroughly under cold water, then cut them into 10 cm-long strands. If using beef slices that are large, cut them into bite-sized pieces to make them easier to cook and eat. Blanch the green beans in boiling water for a minute or two, then cool them in ice water and cut into 3 cm pieces for garnish.
- Heat the Oil: Take a medium saucepan and add 1 tablespoon of cooking oil. Place it over medium-high heat and allow the oil to warm until it shimmers. Properly heating the oil will ensure that the meat and vegetables sauté evenly without sticking.
- Sauté the Beef: Add the sliced beef to the hot oil in small batches if necessary, to avoid overcrowding the pan. Using a spatula or wooden spoon, gently separate the slices so they don’t clump together. Cook until the beef changes color and develops a light brown sear on all sides. This step helps lock in the flavor and adds depth to the broth.
- Add the Vegetables and Shirataki: Once the beef has browned, add the prepared potatoes, onion, carrot, and shirataki noodles to the saucepan. Stir everything gently, ensuring each piece is coated with the hot oil. Cook for an additional 1–2 minutes to slightly soften the vegetables and enhance their flavor before adding the liquid.
- Pour in Dashi Stock: Slowly pour 350 ml of dashi stock over the beef and vegetables. Bring the mixture to a gentle boil. As the liquid heats, foam and impurities may rise to the surface. Use a ladle to carefully skim off any scum, which will result in a cleaner-tasting broth.
- Add Seasonings: Once the stock is boiling and skimmed, stir in 2 tablespoons of sake, ½ tablespoon of mirin, and 1 tablespoon of sugar. Reduce the heat slightly and allow the mixture to come back to a gentle boil. These ingredients add a subtle sweetness and umami depth to the dish.
- Incorporate Soy Sauce and Apply Drop Lid: Lower the heat to a gentle simmer. Add 2 tablespoons of soy sauce, ensuring the liquid is evenly distributed around the saucepan. Place a drop lid, or “otoshibuta,” directly on top of the ingredients. If you don’t have a traditional drop lid, create one by folding a square of aluminum foil into a round shape slightly smaller than the pan and poke small holes for steam to escape. The drop lid helps the ingredients cook evenly and prevents the potatoes from breaking apart.
- Simmer Until Tender: Allow the stew to simmer gently for about 10 minutes. Check the doneness of the potatoes by inserting a thin bamboo skewer or knife; it should slide through easily. The vegetables should be tender but not mushy, and the beef should remain soft and succulent.
- Plate and Garnish: Carefully transfer the Nikujaga to a serving bowl, making sure to keep the potatoes intact. Scatter the blanched green beans over the top to add a pop of color and freshness. The broth should be clear with a slightly sweet soy flavor, lightly coating the vegetables and beef.
- Serve and Enjoy: Serve the Nikujaga hot, ideally with steamed rice or a simple side salad. This dish is satisfying, comforting, and quick to prepare, making it perfect for busy weeknights, family dinners, or meal prep for the week. Enjoy the harmony of tender beef, hearty potatoes, and sweet-savory broth in every bite.
Notes
- You can substitute pork for beef if preferred; thinly sliced pork works well and cooks quickly.
- Adjust carrot thickness to ensure even cooking; thinner slices may be halved or quartered to match potato size.
- Shirataki noodles can be replaced with other konjac or yam noodles; rinse well to remove any packaging odor.
- Green beans can be swapped with snow peas or blanched frozen peas for garnish.
- If you don’t have a drop lid, aluminum foil shaped into a round lid with small holes works perfectly.
- Use waxy or all-purpose potatoes to maintain shape; starchy potatoes may fall apart during cooking.
Chef’s Secrets For Perfect Nikujaga
Achieving authentic Nikujaga requires attention to ingredient quality and technique.
Always use fresh, thinly sliced meat, whether beef or pork, to ensure tenderness and quick cooking.
Rinsing and lightly boiling shirataki noodles removes any lingering odor and improves texture.
When simmering, keeping the heat low prevents potatoes from breaking down while allowing flavors to meld.
The drop lid is essential—it evenly distributes heat and keeps ingredients submerged, producing a flavorful broth.
Lastly, gently skimming scum during the initial boil keeps the broth clear and enhances the delicate umami taste.
Serving Suggestions To Enhance Flavor
Nikujaga shines as a standalone dish or paired with steamed white rice to soak up the savory-sweet broth.
For added freshness, serve alongside a simple cucumber or seaweed salad. A bowl of miso soup complements the meal and balances flavors.
For a heartier dinner, include pickled vegetables or a small serving of grilled fish on the side.
Garnishing with green beans, snow peas, or scallions adds color and texture, making the dish visually appealing and satisfying.
Storage Tips To Preserve Freshness
Leftover Nikujaga keeps well in the refrigerator for up to 3 days.
Store in an airtight container and allow the stew to cool slightly before refrigerating to maintain texture.
Reheat gently over low heat, adding a splash of water or dashi if the broth has thickened.
For longer storage, Nikujaga can be frozen for up to one month.
Thaw overnight in the fridge and reheat slowly, stirring occasionally to prevent potatoes from breaking apart.
Avoid overcooking during reheating to retain the original texture and flavor.
Frequently Asked Questions
1. Can I make Nikujaga vegetarian?
Yes! Replace meat with firm tofu or tempeh, and use kombu or vegetable stock instead of dashi. Add mushrooms like shiitake or enoki for umami depth, and simmer until vegetables are tender.
2. How do I prevent potatoes from falling apart?
Use waxy or all-purpose potatoes, and avoid over-simmering. Cutting them into uniform chunks ensures even cooking, while the drop lid helps keep the potatoes submerged and intact.
3. Can I prepare Nikujaga ahead of time?
Absolutely! Nikujaga often tastes better the next day as the flavors meld. Cook fully, cool slightly, and refrigerate in an airtight container. Reheat gently before serving.
4. What are good side dishes with Nikujaga?
Steamed rice is traditional, but you can also serve with miso soup, pickled vegetables, or a simple green salad. Grilled fish or tofu adds extra protein and balances flavors nicely.
5. How do I make the broth more flavorful?
Skim scum during the initial boil for clarity, and use quality dashi stock.
Adjust seasoning with a touch of sugar, sake, and mirin to balance sweetness and umami. Adding soy sauce gradually during simmering helps infuse flavor evenly.
