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Nikujaga Meat and Potato Stew

A beloved Japanese home-cooking classic of thinly sliced beef, potatoes, onion, and shirataki noodles simmered in a sweet soy and dashi broth. Hearty, warming comfort food that tastes even better the next day.

50 minEasyServes 4420 cal/serving

JapaneseDinnerStovetopStandardLow-SodiumCorn-Free

Ingredients

  • 12 oz thinly sliced beef (ribeye or sirloin, or pre-sliced shabu-shabu beef), thinly sliced
  • 4 medium Yukon Gold potatoes, peeled, cut in chunks
  • 2 medium yellow onion, sliced into wedges
  • 2 medium carrot, roll-cut
  • 14 oz shirataki noodles (konjac noodles), rinsed, cut in half
  • 2 cups dashi stock (or chicken broth)
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup sake (or dry sherry)
  • 2 tsp granulated sugar
  • 2 tsp neutral oil (vegetable or canola)
  • 2 green onions, thinly sliced

Instructions

  1. 1

    Heat 2 tsp neutral oil (vegetable or canola) in a large pot over medium-high heat. Add 12 oz thinly sliced thinly sliced beef (ribeye or sirloin, or pre-sliced shabu-shabu beef) in a single layer and cook for 1 to 2 minutes until browned. Stir and cook 1 more minute. Remove beef and set aside.

  2. 2

    In the same pot, add 2 medium sliced into wedges yellow onion and saute for 2 minutes until slightly softened.

  3. 3

    Add 4 medium peeled, cut in chunks Yukon Gold potatoes, 2 medium roll-cut carrot, and 14 oz rinsed, cut in half shirataki noodles (konjac noodles). Pour in 2 cups dashi stock (or chicken broth), 1/4 cup sake (or dry sherry), 1/4 cup mirin, and 2 tsp granulated sugar. Bring to a boil.

  4. 4

    Reduce heat to medium-low, add 1/4 cup soy sauce, and cover with a lid slightly ajar. Simmer for 15 to 18 minutes until the potatoes are tender when pierced with a fork.

  5. 5

    Return the thinly sliced beef (ribeye or sirloin, or pre-sliced shabu-shabu beef) to the pot, stir gently, and cook for 2 more minutes until the beef is cooked through to an internal temperature of 160 degrees F and the broth has reduced slightly.

  6. 6

    Taste and adjust seasoning. Ladle into bowls and garnish with 2 thinly sliced green onions. Serve with steamed rice.

Questions

Can I make Nikujaga Meat and Potato Stew gluten-free?

Yes. The gluten in this entry is 1/4 cup soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Nikujaga Meat and Potato Stew keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Nikujaga Meat and Potato Stew?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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