Nikujaga Meat and Potato Stew

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Nikujaga is one of Japan's most beloved home-cooked dishes—thinly sliced beef and tender potatoes simmered together in a lightly sweet, savory broth of soy, mirin, and dashi. The name literally means 'meat and potatoes,' and it's the kind of cozy, soul-warming stew that tastes even better the next day.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 19 gFat
• 5 gSaturated Fat
• 48 gCarbs
• 5 gFiber
• 12 gSugar
• 32 gProtein
• 980 mgSodium
• 1050 mgPotassium
• 65 mgCalcium
• 3.5 mgIron
• 22 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the Stew

• 1 lb (450 g) thinly sliced beef (sukiyaki or shabu-shabu cut)
• 1 lb (about 4 medium) Yukon gold potatoes
• 1 large yellow onion
• 1 large carrot, peeled
• 1 (8 oz / 225 g) package shirataki noodles, rinsed and drained (optional)
• 2 tablespoons neutral oil (such as canola or grapeseed)
• 2 cups dashi (or 2 cups water + 1 teaspoon dashi powder)
• 1/3 cup soy sauce
• 1/3 cup mirin
• 3 tablespoons sake
• 1 tablespoon granulated sugar
• 2 scallions, thinly sliced, for garnish

Directions

1. Cut the potatoes into roughly 1 1/2-inch chunks and soak in cold water for 10 minutes to remove excess starch; drain well. Cut the onion into 1/2-inch wedges and the carrot into thick half-moons.
2. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the beef in a single layer and sear for 2-3 minutes, stirring occasionally, until just browned.
3. Add the onion and carrot and cook for 2-3 minutes until the onion starts to turn translucent.
4. Pour in the dashi, soy sauce, mirin, sake, and sugar. Stir to combine, then add the potatoes and shirataki (if using) on top. Bring to a boil, then reduce the heat to medium-low and skim off any foam from the surface.
5. Cover and simmer gently for 10 minutes. Uncover and continue to simmer for another 10-15 minutes, occasionally basting the potatoes with the broth, until the potatoes are easily pierced with a chopstick and the sauce has reduced by about one-third.
6. Taste and adjust seasoning—add a little more soy sauce for saltiness or a pinch of sugar for sweetness, depending on your preference.
7. Remove from the heat, cover, and let rest for 5 minutes so the flavors can meld. Sprinkle with sliced scallions and serve hot in shallow bowls with steamed rice.

Cook’s Notes

• For best results, use Yukon Gold or Japanese satsumaimo potatoes—they hold their shape while becoming creamy and tender inside.
• Resist the urge to stir too much once the potatoes are added; gentle basting keeps them intact while absorbing the broth's flavor.
• Nikujaga is famously even better the next day. Store leftovers in the broth and reheat gently on the stovetop, adding a splash of water if needed.
• If you can't find thinly sliced beef, partially freeze a block of beef for 20-30 minutes to make slicing it paper-thin much easier.
• For a sweeter, more homestyle flavor (Kansai-style), increase the sugar to 1 1/2 tablespoons and reduce the soy sauce slightly.

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