Course: Main Course, Side Dish
Cuisine: Japanese
Keyword: meat and potato, meat and potato stew
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Author: Nami
Nikujaga is one of the most popular Japanese comfort food, the delicious dish includes sliced beef slow cooked with potatoes, shirataki noodles, and onion. 




  1. Gather all the ingredients.

    Nikujaga 1
  2. Nikujaga 1
  3. Cut the onion into 10-12 wedges. Peel and cut the carrot lengthwise in half and chop into rolling wedges.
    Nikujaga 2
  4. Cut the potatoes into quarters and smooth the edge of potatoes. If the pieces have sharp edges then they are likely to break into pieces during the cooking process from bumping into each other. We call this Japanese cutting technique mentori. Soak the potatoes in water to remove starch.
    Nikujaga 3
  5. Cut the sliced meat in half. Rinse and drain shirataki noodles.
  6. Remove string from snow peas and cook them in boiling water for 30 seconds and take them out.
    Nikujaga 4
  7. Then cook shirataki noodles in the boiling water for 1 minute and cut in half.
    Nikujaga 5
  8. In a large pot, heat oil on medium heat and sauté the onion.
    Nikujaga 6
  9. When the onion is coated with oil, add the meat and cook until no longer pink.
    Nikujaga 7
  10. Add the potatoes, carrots, and shirataki noodles.
    Nikujaga 8
  11. Add dashi stock and Seasonings bring to a boil.
    Nikujaga 9
  12. Once boiling, turn down the heat to medium and skim off the scum. Make sure all the ingredients are flat and most of ingredients are covered by the soup.
    Nikujaga 10
  13. Place otoshibuta and simmer on medium heat for 10-15 minutes, or until vegetables are cooked. Otoshibuta is necessary to maintain the shape of the vegetables being stewed. Do not mix the ingredients while cooking; Otoshibuta will help the flavor circulate automatically.
    Nikujaga 11
  14. Turn off the heat and discard the otoshibuta. Let it stand until 30 minutes before serving. The flavors will soak into the ingredients while cooling down. If you don’t have time for this, it’s also okay.
  15. When you heat it up again, pour the soup on top of the ingredients with a spoon a couple of times. Check the flavors for the last time. When it’s almost ready, toss in the snow peas to warm them up. When ingredients are heated through it’s ready to serve.

Recipe Notes

Nikujaga tastes even better the second day so don’t worry if you can’t finish all the food.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.