Nikujyaga (Beef and Vegetable Stew)

Total Time
Prep 10 mins
Cook 30 mins

This recipe was formed when a Japanese chef went to France and tried beef stew. He liked it, so when he went back home, he made his own, and now is fixed in winter,or cold nights, all over Japan, or as it is in Japanese, Nihhon. Mirin can be found in the Asian food Alie, or in a Asian food store.

Ingredients Nutrition


  1. Prepare meat by slicing thinly.
  2. Prepare vegetables.
  3. Mix soy sauce, mirin, sugar, and stock/water together, bring to boil.
  4. Add meat, and veggies, cook for about 30 minutes on medium high.


Most Helpful

Very good, the whole family likes it. I like to add in extra stock so we can have some sauce for the rice.

thethingx April 17, 2012

Simple, inexpensive and so tasty! Thank you for posting this recipe. In an effort to escape the high levels of sodium in most store-bought stock, I used 2 cups of water and a low sodium soy sauce, adding a splash of white wine for extra flavour.

A_Maude June 07, 2010

One of my favorites for a cold night. I like using dashi for my stock instead of the other soup bases.

Nyan Nyan December 03, 2007

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