Nikujaga (Japanese Meat and Potato Stew)
Nikujaga (Japanese Meat and Potato Stew)
Ingredients
- 400 g pork or beef, thinly sliced
- 600 g potato
- 150 g carrot
- 200 g onion
- 1 pack shirataki noodles
- 2 tablespoons cooking oil
- 2 cups water
- 5 tablespoons soy sauce
- 4 tablespoons sake
- 3 tablespoons sugar
- 4 tablespoons sweet sake, (mirin)
- 2 tablespoons white dashi
Instructions
- 1
Cut the potatoes and carrot into large chunks. Cut the onion into wedges. Rinse the shirataki noodles and cut them into bite-sized lengths.
⏱️ 10 min
- 2
Heat the cooking oil in a large pan or pot over high heat. Add the thinly sliced meat (pork or beef) and stir-fry until its color changes.
⏱️ 3 min
- 3
Add the prepared potatoes, carrots, and onions to the pan with the meat and stir lightly to combine.
⏱️ 2 min
- 4
Pour in the water, soy sauce, sake, sugar, sweet sake (mirin), and white dashi. Bring the mixture to a boil, then skim off any foam or scum that rises to the surface.
⏱️ 5 min
- 5
Add the cut shirataki noodles to the pot and mix gently. Reduce the heat to medium-high and cover the pot with a drop lid (otoshiluta). Simmer for about 20 minutes, or until the vegetables are tender.
⏱️ 20 min
- 6
Turn off the heat, but keep the drop lid on the pot. Let the Nikujaga sit for at least 10 minutes. This resting time allows the flavors to meld and deepen.
⏱️ 10 min
- 7
Serve the Nikujaga hot on a plate or in a bowl and enjoy this comforting Japanese stew.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Nikujaga (Japanese Meat and Potato Stew)
- 400 g pork or beef, thinly sliced
- 600 g potato
- 150 g carrot
- 200 g onion
- 1 pack shirataki noodles
- 2 tablespoons cooking oil
- 2 cups water
- 5 tablespoons soy sauce
- 4 tablespoons sake
- 3 tablespoons sugar
- 4 tablespoons sweet sake, (mirin)
- 2 tablespoons white dashi
Instructions
- 1
Cut the potatoes and carrot into large chunks. Cut the onion into wedges. Rinse the shirataki noodles and cut them into bite-sized lengths.
⏱️ 10 min - 2
Heat the cooking oil in a large pan or pot over high heat. Add the thinly sliced meat (pork or beef) and stir-fry until its color changes.
⏱️ 3 min - 3
Add the prepared potatoes, carrots, and onions to the pan with the meat and stir lightly to combine.
⏱️ 2 min - 4
Pour in the water, soy sauce, sake, sugar, sweet sake (mirin), and white dashi. Bring the mixture to a boil, then skim off any foam or scum that rises to the surface.
⏱️ 5 min - 5
Add the cut shirataki noodles to the pot and mix gently. Reduce the heat to medium-high and cover the pot with a drop lid (otoshiluta). Simmer for about 20 minutes, or until the vegetables are tender.
⏱️ 20 min - 6
Turn off the heat, but keep the drop lid on the pot. Let the Nikujaga sit for at least 10 minutes. This resting time allows the flavors to meld and deepen.
⏱️ 10 min - 7
Serve the Nikujaga hot on a plate or in a bowl and enjoy this comforting Japanese stew.
⏱️ 1 min