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 (350 g / 12.34 oz); 1 small carrot; 1 onion, quartered (white or brown); 1 handful green beans, roughly chopped (or substitute snow peas or asparagus); 100 g shirataki noodles (usually half a packet / 3.52 oz konnyaku/konjac low cal 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 (65 ml / 2.19 fl oz); ¼ cup sake (or substitute Chinese rice wine, 30 ml / 1.35 fl oz); 2 tbsp mirin; 3 tbsp sugar (45 g / 1.58 oz); 1 tbsp vegetable oil

Jump to Recipe

Introduction

Nikujaga is a comforting Japanese stew featuring tender beef, potatoes, and a flavorful broth. This one-pot recipe brings together simple ingredients to create a hearty and satisfying meal perfect for any day of the week.

A dark bowl filled with one layer of transparent, thin noodles at the bottom, topped with large chunks of pale yellow potatoes, bright orange carrot pieces, fresh green beans, light beige thinly sliced mushrooms, and a piece of cooked brown meat on the right side. The bowl sits on a dark textured cloth with a white marbled surface below. In the background, there is a blurred white bowl with similar contents. 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), konnyaku or sweet potato noodles as substitutes
1 onion, quartered (white or brown)
1 handful green beans, roughly chopped (snow peas or asparagus can be used)
2 ½ cups dashi stock (2.5 tsp dashi powder + 625 ml / 1.3 pints water)
¼ cup soy sauce (+ 1 tbsp, 65 ml / 2.19 fl oz)
¼ cup sake (30 ml / 1.35 fl oz), or Chinese rice wine
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 and cut them roughly in half. Place them in a bowl and cover with boiling water for a few minutes to remove odor, then drain and set aside.
Step 2: Heat the vegetable oil in a medium saucepan over medium-high heat. Add the thinly sliced beef strips 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, stirring occasionally.
Step 4: Add the diced potatoes, carrot, and quartered onion to the pan. Mix everything together, then add the drained shirataki noodles. Fry for another 1–2 minutes.
Step 5: Pour in the prepared dashi stock and bring the mixture to a boil. Once boiling, reduce the heat to a low medium simmer.
Step 6: Scoop off any foam that rises to the surface with a spoon and gently stir the stew. Cover the pan with a lid or an otoshibuta (Japanese drop lid), or alternatively use aluminum foil or a paper towel.
Step 7: Simmer for about 10 minutes, or until the potatoes are tender when pierced with a fork or chopstick.
Step 8: Remove the lid and add the green beans on top. Allow them to cook for about 1 minute, then turn off the heat.
Step 9: Serve the nikujaga immediately, or let it cool and store in the refrigerator to reheat on low simmer later, which helps develop even deeper flavors.

Tips & Variations

For a richer flavor, substitute half of the dashi stock with beef broth.
If shirataki noodles are hard to find, sweet potato noodles or konjac noodles work well as alternatives.
Add mushrooms such as shiitake or enoki for an earthy depth.
Adjust the sugar and soy sauce quantities to taste, making the stew sweeter or saltier based on your preference.
Using an otoshibuta helps the ingredients cook evenly and absorb flavors more effectively, but foil or paper towels are fine substitutes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat to preserve the tenderness of the beef and prevent the potatoes from overcooking. Nikujaga often tastes even better the next day as the flavors meld together.

How to Serve

A white textured pot with wooden handles is filled with a clear broth containing several visible ingredients. The top layer shows large chunks of light yellow potatoes, bright orange carrot slices, green beans cut into small pieces, and pale onion wedges. Thin, curly light brown noodles or shredded meat are spread evenly throughout the liquid, creating a mix of colors and textures. The pot sits on a gray cloth placed 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 use a different type of meat?

Yes, thinly sliced pork or chicken can be used instead of beef. Adjust cooking times slightly to ensure the meat is cooked through without drying out.

What is the purpose of soaking shirataki noodles in boiling water?

Soaking shirataki noodles in boiling water helps remove their natural odor and improves their texture before adding them to the stew.