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Meat, East Asian

Nikujaga, Japanese beef and potato stew

Nikujaga is a Japanese stew of beef, potatoes, and carrots simmered in a dashi broth with soy sauce and mirin. This recipe serves 4, takes 50 minutes, is easy to make, and costs about €2.80 per person. The key is adding the soy sauce last and letting everything simmer gently so the vegetables turn soft without falling apart.

Tonight, the dish every Japanese mom makes, nikujaga, a cozy family stew of beef, potatoes, and carrots simmered low and slow.

Nikujaga, Japanese beef and potato stew
Total time
50 min
Difficulty
Easy
Cost per person
€2.80
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Nikujaga is the dish that shows up on Japanese dinner tables on an ordinary weeknight. A broth of dashi, mirin, and soy sauce coats soft potatoes and tender carrots, with just enough beef to add flavor without blowing the budget. The result tastes mellow and slightly sweet and salty, never heavy, and it's meant to be eaten with a spoon alongside plain rice.

It's a great dish for a cool fall or winter evening, when you want something that simmers quietly while you get other things done. Mon Chou picked this one because kids tend to eat it without a fuss, the potatoes and carrots are soft and familiar, and it tastes just as good, if not better, reheated the next day.

The ingredients

4 people

Butcher

  • Thinly sliced beef 400 g

Fruits and vegetables

  • Potatoes 700 g
  • Carrots 2
  • Onions 2

Pantry

  • Dashi broth 40 cl
  • Soy sauceoften in the pantry 4 tbsp
  • Mirin 3 tbsp
  • Sugaroften in the pantry 2 tbsp
  • Oiloften in the pantry 1 tbsp
  • Riceoften in the pantry 200 g

Allergens Soy, Gluten, Fish

The step by step recipe

  1. Peel the potatoes and cut them into large chunks, slice the carrots into rounds, and cut the onions into half moons.

    Soak the potatoes in cold water for 5 minutes, this removes excess starch.

  2. Sear the beef in the oil over high heat until it changes color, then add the onions. 4 min

    Don't overcook it, the beef keeps cooking in the sauce later.

  3. Add the potatoes and carrots, pour in the dashi, then the sugar, mirin, and soy sauce.

    Add the soy sauce last so it doesn't toughen the vegetables.

  4. Cover and let simmer over low heat until the potatoes are tender. 30 min

    Stir gently once halfway through, without breaking up the vegetables.

  5. Cook the rice in salted water, then serve it with the stew and a bit of its sauce. 11 min

    Save a little sauce for the rice, it's delicious.

Our tips to get it right

  • Cut the vegetables into evenly sized pieces so they all cook at the same rate and hold their shape by the end.
  • Pick a waxy or all-purpose potato, it holds up better during the long simmer instead of turning to mush.
  • No dashi powder on hand? A light vegetable broth works fine too, the flavor will just be a touch more subtle.

The variations

  • Swap the beef for thinly sliced pork, it's just as common in Japan and a bit easier on the budget.
  • For a vegetarian version, skip the beef, double up on shiitake mushrooms, and use a kombu based vegetable dashi.
  • For a rushed weeknight or picky kids, cut the vegetables smaller, the cooking time drops to about 20 minutes.

What to serve it with

  • Plain steamed rice
  • Light miso soup
  • Hot green tea

Storage

Nikujaga keeps for 2 to 3 days in the fridge in a sealed container, and the flavor often improves the next day. It freezes well for up to a month, though the potatoes may turn a bit grainy after thawing. Reheat gently over low heat on the stovetop, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can I substitute the mirin?

Mix a tablespoon of sugar with a little rice vinegar or dry white wine. The flavor will be close, just slightly less rounded.

Do I need to soak the potatoes first?

Yes, 5 minutes in cold water is enough to remove excess starch. This keeps the sauce from turning cloudy during cooking.

Can I make nikujaga ahead of time?

Yes, it's actually recommended, since the vegetables soak up more sauce as they cool. Make it the day before and reheat gently before serving.

What cut of beef works best here?

Thinly sliced chuck or flank steak works great, similar to what you'd use for hot pot or sukiyaki. The key is slicing it thin so it cooks quickly.

How long does it take to make a nikujaga?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a nikujaga?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a nikujaga cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, fish. Always check the labels of the products you buy.

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