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Thursday, September 5, 2013

Japanese Beef-Potato Stew(Niku-jaga) Recipe

Here's a simple and and delicious Japanese beef and potato stew recipe for niku-jaga(肉じゃが), literally"meat-potatoes" in Japanese. The broth is rich and a little sweet, great on cold days or anytime.

Serves 4


  • 5oz.(150g) thinly sliced beef
  • 4 potatoes
  • 1 carrot
  • 1 onion
  • 2 cups water
  • 4 Tbsp. soy sauce
  • 2 Tbsp. sugar
  • 3 Tbsp. mirin(sweet cooking sake


  1. Peel potatoes, cut into bite sized pieces and wash them in cold water(to remove excess starch).
  2. Cut carrot and onion into small chunk pieces.
  3. Heat some oil in a pan and brown the meat and vegetables.
  4. Add the water and bring to a boil. Add soy sauce, sugar and mirin to the pan and reduce the heat. 
  5. Cook for about 15 minutes on low heat, stirring occasionally.
  6. Serve in individual medium sized bowls.

Ground beef is often substituted for the sliced beef. It's also popular to add green beans or peas for a little green, or shirataki, the clear, gelatinous noodles often put in sukiyaki

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