Name: One Pot Nikujaga – Japanese Beef and Potato Stew Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 150 g thinly sliced beef; 3 medium potatoes, diced (about 350 g / 12.34 oz); 1 small carrot; 1 onion, quartered (white or brown); 1 handful green beans, roughly chopped (substitute with snow peas or asparagus); 100 g shirataki noodles (about half a packet / 3.52 oz, konnyaku/konjac low calorie noodles, can substitute sweet potato noodles); 2 ½ cups dashi stock (2.5 tsp dashi powder + 625 ml / 1.3 pints water); ¼ cup soy sauce + 1 tbsp extra (65 ml / 2.19 fl oz); ¼ cup sake (30 ml / 1.35 fl oz, can substitute Chinese rice wine); 3 tbsp sugar (45 g / 1.58 oz); 2 tbsp mirin; 1 tbsp vegetable oil

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Introduction

Nikujaga is a comforting Japanese beef and potato stew that’s both hearty and full of umami flavors. This one-pot version makes it easy to prepare a satisfying meal perfect for any day of the week.

A white metal pot filled with a clear broth soup showing large chunks of light yellow potatoes, bright orange carrot slices, pale translucent onion pieces, and vibrant green beans floating on the surface; the broth is mostly clear with a slight brown tint, and some thin, curly noodles are partially submerged within the liquid. The pot has a textured side and two riveted handles, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

150 g thinly sliced beef
3 medium potatoes, diced (about 350 g / 12.34 oz)
1 small carrot
100 g shirataki noodles (about half a packet / 3.52 oz), or substitute sweet potato noodles
1 onion, quartered (white or brown)
1 handful green beans, roughly chopped (or substitute snow peas or asparagus)
2 ½ cups dashi stock (made from 2.5 tsp dashi powder + 625 ml / 1.3 pints water)
¼ cup soy sauce plus 1 tbsp (65 ml / 2.19 fl oz)
¼ cup sake (or Chinese rice wine, 30 ml / 1.35 fl oz)
3 tbsp sugar (45 g / 1.58 oz)
2 tbsp mirin
1 tbsp vegetable oil

Instructions

Step 1: Remove the shirataki noodles from the packet, cut roughly in half, place them in a bowl, and cover with boiling water. Let sit for a few minutes, then drain and set aside.
Step 2: Heat the vegetable oil in a medium saucepan over medium-high heat. Add the thinly sliced beef and fry for 1–2 minutes until browned.
Step 3: Pour in the soy sauce, sake, sugar, and mirin. Let the beef soak up the flavors for another 1–2 minutes.
Step 4: Add the diced potatoes, carrot, and quartered onion to the pan. Mix well, then add the drained shirataki noodles. Fry together for 1–2 minutes.
Step 5: Pour in the dashi stock and bring the mixture to a boil. Then reduce the heat to low-medium to simmer.
Step 6: Skim off any foam that forms on top with a spoon. Gently stir, then cover the pot with a lid or otoshibuta (Japanese drop lid). Simmer for about 10 minutes or until the potatoes are tender when pierced with a fork or chopstick.
Step 7: Remove the lid and place the green beans on top. Let them cook for about a minute before turning off the heat.
Step 8: Serve the stew immediately, or let it cool and refrigerate until ready to reheat on low heat. This resting time helps the flavors deepen.

Tips & Variations

For a vegetarian twist, substitute the beef with firm tofu and use vegetable stock instead of dashi.
Shirataki noodles help keep the dish low-calorie, but regular udon or glass noodles can also be used for a different texture.
Adding a splash of soy sauce at the end can brighten the flavors if needed before serving.

Storage

Store leftover nikujaga in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat to maintain the stew’s delicate flavors and avoid overcooking the vegetables.

How to Serve

A white pot filled with clear brown broth containing large pieces of vegetables and meat. There are thick slices of orange carrot, chunks of yellow potato, sections of green beans cut into thirds, and large wedges of cooked onion floating in the soup. Thin, light-colored noodles are mixed throughout the broth, and a few pieces of cooked brown meat are visible. The pot has a hammered texture and is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make nikujaga without shirataki noodles?

Yes, you can substitute shirataki noodles with sweet potato noodles, udon, or even omit them altogether if preferred. The stew will still be delicious.

What can I use if I don’t have dashi stock?

If dashi is unavailable, you can use vegetable or chicken broth, but keep in mind this will alter the traditional flavor. Alternatively, dashi powder is widely available and easy to prepare.