Main CourseDinner

Nikujaga (Japanese Meat and Potato Stew)

Name: Nikujaga (Japanese Meat and Potato Stew)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 300 g boneless beef thinly sliced; 300 g potato peeled and cut into large chunks; 150 g carrot peeled and cut into thick rounds; 1 pcs yellow onion cut into wedges; 2 cup dashi stock; 4 tbsp soy sauce; 3 tbsp mirin; 1 tbsp sugar; 1 tbsp vegetable oil; 2 pcs green onion sliced (optional)

This comforting Japanese stew features tender slices of beef simmered with potatoes, carrots, and onions in a savory dashi-based broth. It's a classic home-style dish, perfect for a warming and satisfying meal.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Easy
Per serving: 361 kcal

Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

300 gboneless beef, thinly sliced
300 gpotato, peeled and cut into large chunks
150 gcarrot, peeled and cut into thick rounds
1 pcsyellow onion, cut into wedges
2 cupdashi stock
4 tbspsoy sauce
3 tbspmirin
1 tbspsugar
1 tbspvegetable oil

garnish

2 pcsgreen onion, sliced(optional)

Equipment

large pot · cutting board · knife

The method

Step by step

1
Prepare all vegetables: peel and cut the potatoes into large, bite-sized chunks, slice the carrots into thick rounds, and cut the yellow onion into wedges.
About 10 min
Cook’s note: Cutting vegetables into similar sizes helps them cook evenly.
2
Heat the vegetable oil in a large pot or deep skillet over medium-high heat.
About 1 min
3
Add the sliced beef to the pot and cook until browned on all sides, breaking it apart as it cooks.
About 3 min
Cook’s note: Do not overcrowd the pan; cook the beef in batches if necessary.
4
Add the onion wedges to the pot with the beef and cook for 2-3 minutes until they start to soften.
About 3 min
5
Stir in the potato chunks and carrot rounds, coating them with the beef and onion.
About 2 min
6
Pour in the dashi stock, soy sauce, mirin, and sugar. Stir gently to combine.
About 1 min
7
Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes and carrots are tender.
About 25 min
Cook’s note: Check occasionally to ensure there's enough liquid and stir gently to prevent sticking.
8
Remove from heat and serve hot, optionally garnished with sliced green onions.
Cook’s note: Nikujaga pairs wonderfully with steamed white rice.

Per serving

Nutrition

52%Score

Calories: 361.2kcal
Protein: 17.1g
Carbs: 30.2g
Fat: 18.7g
Fibre: 3.7g
Sugar: 11.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Nikujaga in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.