Japanese Meat and Potato Stew (Nikujaga)
Published Jun 22, 2018
Updated Sep 05, 2024
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Japanese Meat and Potato Stew (Nikujaga) - hearty stew with meat and potatoes. This Japanese comfort food is delicious for colder months.
This time of year, I crave homey comfort food such as Asian soups and stews to keep me warm. I love the idea of a slow-cooked meat and potato dish, with liquid.
This Japanese meat and potato recipe or Nikujaga fits the bill. Nikujaga is a very common winter dish in Japan. It’s such a delightful dish to eat, with a bowl of piping hot steamed rice.
I first had Nikujaga at a Japanese restaurant. I was instantly hooked on the sweet and savory taste.
Thanks to the Japanese store near my house, I was able to get all ingredients easily and I have been making it for a few years. I am so glad that finally I get to share my recipe with you.
If you love meat and potatoes, shake things up in your kitchen and try it. This is absolutely delicious and I can assure you that your family would enjoy it.
Frequently Asked Questions
This recipe is only 368 calories per serving.
What To Serve With Japanese Meat And Potato Stew
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Japanese Meat and Potato Stew (Nikujaga)
Ingredients
- 1 tablespoon oil
- 2 oz (60g) onion, quartered
- 8 oz (230g) thinly sliced pork , or beef
- 2 oz (60g) carrots
- 6 oz (170g) potatoes, cut into pieces
- 2 cups water , or dashi, preferred
- 2 tablespoons soy sauce
- 2 tablespoons cooking sake
- 2 tablespoons mirin, Japanese sweet wine seasoning
- 2 teaspoons sugar
- 4 oz (120g) shirataki noodles , or Konnyaku noodles, optional
- salt , to taste
- 1 stalk scallion, cut into 2-inch (5cm) strips
Instructions
- Heat a small soup pot over medium heat and add the oil. When the oil is heated, add the onion, stirring a few times before adding the meat. Stir and cook, then add the carrots and potatoes. Stir to combine well with the meat.
- Add the water and bring it to a boil. Add the soy sauce, sake, mirin, and sugar. Lower the heat, cover the pot, and simmer until the carrots and potatoes are cooked through and the sauce has reduced.
- Add the Shirataki noodles and cook for 1 minute. Add salt and the scallions. Turn off the heat and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s easy and delicious
So glad that there are still people in the world who care for good food. I love reading all your recipes, watch your blog and try them myself. Looking forward to new great recipes! Thank you for sharing them all with us.
It’s look too much delicious. My favorite food is Japanese food.
Just made this for my very picky family, 5/5 stars all round. Love your recipes, can’t wait to try more ? x
it looks so yummy. I gonna try this at my home. You made so easy for me. Thanks
Hi Bee, what kind of cut of the beef that you used? can i skip the sugar since there is mirin added already?
Yes you can skip sugar. Mirin is not that sweet. I used shabu shabu beef that I can buy pre-sliced. Not sure which part of the beef though.
looks so delicious i must try it.
I followed your recipe exactly and it was so delicious! Thank you!
Thanks Lisa. :)
I have eaten nikujaga before, its indeed yummy..
Thanks Julia. Yeah, Nikujaga is amazing!
Confused: Recipe instructions begin ‘adding an onion’ ?? .. what kind? how much? Recipe ends adding one (?) scallion? per serving?
What kind of meat> does the meat cutter shave it for you? Potatoes? Red?, Early?
Bon, the recipe is here and it’s very clear: https://rasamalaysia.com/japanese-meat-and-potato-stew/2/.