Nikujaga (Japanese Meat & Potatoes)

READY IN: 35mins


  • 1
    large onion
  • 12
  • 2
    medium potatoes
  • 225
    g thinly sliced meat (1/2 pound usually beef, but pork is fine, too)
  • 1
    (5 -7 ounce) package shirataki noodles
  • 4
    snow peas (can use green beans)
  • 1
    tablespoon vegetable oil
  • 2
    cups dashi stock (check your Asian market, make your own or substitute beef broth)
  • Seasonings (may want to bump these up a little for more flavor)
  • 4
    tablespoons mirin
  • 4
    tablespoons soy sauce
  • 2
    tablespoons sake
  • 1
    tablespoon sugar


  • Prepare the dashi or beef broth.
  • Prepare veggies: Cut onion into 10-12 wedges. Peel and cut the carrot in half lengthwise and then cut diagonally into about 1" pieces. Cut the potatoes into large bite-sized chunks (they may cook down some) and put in water to prevent color change.
  • Remove string from snow peas and boil for 30 seconds and set aside.
  • Rinse and drain shirataki noodles and boil for 1 minute. You may wish to cut them in half. Set aside.
  • Cut sliced meat in half, if necessary.
  • Heat oil in a large pot and add the onion and the meat and cook until the meat is no longer pink.
  • Add the potatoes, carrots and shirataki noodles. Then add the dashi stock and the Seasonings (again, may want to add a little more of each for more flavor - taste and adjust) and bring to a boil.
  • Turn down heat, skim off any scum and place an "otoshibuta" (or piece of aluminum foil, folded round to fit in the pan on top of the mixture and with a hole poked in the middle for ventilation) and simmer about 15 minutes or until vegetables are cooked.
  • Turn off the heat, remove the "otoshibuta" or foil and let stand 30 minutes before heating up to serve, or plan to serve the next day.
  • Once heated again, top with snow peas and serve.