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Nikujaga | Japanese meat and potato stew

Nikujaga (にくじゃが) is a classic Japanese dish, And it's one of the most popular home cooking dish.

My recipe has strong umami from the Dashi (Japanese stock), and the umami from dashi is truly amazing!! It's a great dish for cold season!

Nikujaga | Japanese meat and potato stew

[Serving] 2-3 serves

[Prep time] 20mins (Doesn't include the time for soaking Kombu)

[Cook time] 45-60mins

[Storage] 2-3days in a. fridge

[Difficulty] C *(A=Hard E=Easy)


[Ingredients] (GRAM)

-Water 500ml

-Kombu 4g

-Bonito flake 20g

-Sliced beef (Rib eye or chuck) 350g

-Potato 2 (460-480g)

-Carrot 1 (150-170g)

-Onion 1 (200-220)

-Ginger 10g

-Shirataki noodle 160-180g

-Sugar snap some

-Sake 2tbsp (30ml)

-Mirin 4tbsp (60ml)

-Soy sauce 4tbsp (60ml) + 2tbsp


[Ingredients] (OUNCE)

-Water 17.6oz

-Kombu 0.15oz

-Bonito flake 0.7oz

-Sliced beef (Rib eye or chuck) 0.77lb

-Potato 2 (16.2-16.9oz)

-Carrot 1 (5.3-6oz)

-Onion 1 (7-7.7oz)

-Ginger 0.35oz

-Shirataki noodle 5.6-6.3oz

-Sugar snap some

-Sake 2tbsp (1oz)

-Mirin 4tbsp (2oz)

-Soy sauce 4tbsp (2oz) + 2tbsp

[Recipe video]


0:00 Prepare Ingredients

3:08 Garnish

4:04 Dashi (Japanese stock)

5:29 Sear meat

6:42 Fry veggies

7:35 Slow cooking



[Chapter1: Prepare Ingredients]

  1. Soak kombu and water for 1hour to overnight

  2. Cut potato and carrot into bite size

  3. Wash Shirataki few times

  4. Cut onion with angle

[Chapter2: Garnish]

Trim and blanch sugar snap (or snow pea) for 2 mins with high heat. (add salt and bi-carb soda to the water to keep the colour)

[Chapter3: Dashi]

  1. Gently boil the kombu water

  2. Turn off the heat just before boiling, add bonito

  3. Infuse 5 mins. then strain

[Chapter4: Sear meat]

  1. Hot pan, vege oil. Medium heat

  2. Beef in. Few pinch of salt

  3. Stri fry few mins, then strain the fat

[Chapter5: Fry veggies]

  1. Same hot pan. Beef fat. Medium heat

  2. Onion in. A pinch of salt

  3. Fry few mins, then add potato and carrot

  4. Salt again. Fry few mins

[Chapter6: Slow cooking]

  1. Add beef, sake, mirin

  2. Boil 30 sec to burn off the alcohol

  3. Add Shirataki, sugar, 4tbsp soy sauce, ginger

  4. Use kitchen paper to lid

  5. Low to med heat for 20-30mins

  6. Once the veggies are soft, add 2tbsp of soy sauce

  7. Once everything is mixed, done!

*If you have time, let it cool once, then reheat later.

It's better to chill it once for the taste to be absorbed into the foods.

*Nikujaga lasts few days in a fridge, but not freezer.


-Starry Eyed / Bold Trends

-The Gentlemen / DivKid


記事: Blog2 Post
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