NIKUJAGA (Japanese Meat & Potato stew)


- 1 large onion, finely chopped
- 2 medium size potatoes, peeled and roughly chopped
- 2 medium size carrots, roughtly chopped
- 1/2 lb finely sliced beef (put beef in the freezer for about 10 minutes, then slice)
- 2 tbsp sake
- 2 tbsp neutral oil
- 2 1/2 cups dashi stock
- 1/3 cup soy sauce
- 2 tbsp fine sugar
- 2 tbsp mirin


In a large pot over high heat, add oil and onions. Cook until onions are translucent (about 5 minutes). Add beef and cook for a couple of minutes (until beef is cooked through). Add the potatoes and carrots and cook for another 2-3 minutes. Add sake, dashi stock, soy sauce, sugar and mirin, and cook for about 20-30 minutes (until veggies are tender). If you'd like a more intense flavor, add sugar or a little more soy depending on your preference (if you like sweeter or saltier).
Serve with a bowl of rice.


This is a very traditional Japanese beef stew with sweet and salty flavors.
It's usually made without carrots but this recipe includes some, to make it a little healthier.

For more easy Asian inspired recipes, visit


About 4 servings


Wednesday, September 14, 2011 - 2:55pm


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