Nikujaga Meat and Potato Stew

Name: Nikujaga Meat and Potato Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
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

50 minEasyServes 4420 cal/serving

JapaneseDinnerStovetopStandardLow-SodiumCorn-Free

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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

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

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

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

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

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

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Questions

What is 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. This reference files it under Japanese dinner: made on the stovetop, rated easy and about 50 minutes start to finish.

How long does Nikujaga Meat and Potato Stew take?

As written, 50 minutes: 20 of prep and 30 of cooking. The longest single stretch is step 4 (18 minutes): "Simmer for 15 to 18 minutes until the potatoes are tender when pierced with a fork."

What internal temperature should Nikujaga Meat and Potato Stew reach?

For Nikujaga Meat and Potato Stew, the target internal temperature is 160 F (about 70 C), given in step 5. A probe thermometer removes the guesswork.

Is there a substitute for sake in Nikujaga Meat and Potato Stew?

The entry for Nikujaga Meat and Potato Stew calls for 1/4 cup sake (or dry sherry). In its place: Dry sherry or a dry white wine does the same job. For no alcohol, use water or light stock with a few drops of rice vinegar.

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

Yes. The gluten in Nikujaga Meat and Potato Stew is 1/4 cup soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Does Nikujaga Meat and Potato Stew contain soy?

Yes: 1/4 cup soy sauce. The full allergen list for this entry is gluten and soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Nikujaga Meat and Potato Stew?

One serving (the recipe makes 4) is about 420 calories, with 20 g protein, 21 g carbohydrate and 28 g fat, plus 3 g fiber and 128 mg sodium. The figures are estimates computed from the ingredient list.

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