Nikujaga is a beloved Japanese home-cooked dish that embodies the warmth of a mother’s kitchen. It’s a comforting stew made with tender beef, potatoes, and vegetables, all simmered in a flavorful broth of soy sauce, sake, and mirin—a classic combination in Japanese cuisine.
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The traditional golden ratio for seasoning is:
Soy sauce : Sake : Sugar = 1:1:1
However, every household has its own unique take on Nikujaga. In my version, I use mirin instead of sugar for a more delicate sweetness without relying on processed sugar. The beauty of this dish is its adaptability—you can adjust the sweetness or saltiness to match your preference.
Though Nikujaga contains some natural carbs, it’s a nourishing and energizing meal that brings comfort with every bite. More than just a recipe, it’s a dish made with love, passed down through generations. 💌
Ingredients
- 1 tbsp 100% Grass-fed Beef Tallow
- 1 Japanese Purple Sweet Potatoe
- 1 Medium Yellow Onions
- 3 Carrots
- 300g 100% Grass-fed Beef, Thinly sliced
- 1 bag of Shirataki Noodle
- Snow Peas (Optional)
Flavoring
- 400g Water
- 6 tbsp Soy Sauce
- 5 tbsp Sake
- 3 tbsp Mirin
- 1.5 tbsp Dashi Powder (Optional)
Instructions
- Boil the Shirataki Noodles – Bring a pot of water to a boil. Add the cut Shirataki noodles and let the water return to a boil. Cook for 1 minute, then drain and set aside.
- Prepare the ingredients – Cut all vegetables and slice the beef. The potato should be 1-inch chunks, onions should be sliced 1-inch wide, and carrots should be chopped into bite-size. Slice the beef as thin as you can. I like to use Weston Electric Meat Cutting Machine.
- Sauté the vegetables – Heat a pot over medium-high heat and add 1 tbsp of beef tallow. Add the vegetables and cook until their edges become translucent.
- Add water and beef – Pour in 400g of water and bring it to a light boil. Once boiling, add the sliced beef, spreading it out to prevent clumping. Let it come back to a boil and skim off any scum.
- Add Shirataki and seasonings – Add the prepared Shirataki noodles, then pour in 6 tbsp soy sauce, 5 tbsp sake, and 3 tbsp mirin. Optionally, add 1.5 tbsp dashi powder for extra umami. Gently mix to distribute the seasonings evenly.
- Simmer with a drop lid – Place an Otoshibuta (drop lid) over the stew and cook over medium-low heat for 20 minutes. (If you don’t have an Otoshibuta, scroll down to learn how to make one with parchment paper!)
- Stir halfway through – At the 10-minute mark, remove the lid, stir the pot, then replace the lid and continue cooking.
- Reduce and finish cooking – After 20 minutes, remove the Otoshibuta and continue cooking for another 10 minutes to concentrate the flavors.
- Add snow peas – Stir in snow peas and cook for an additional 2-3 minutes.
- Let it rest – Turn off the heat, place the Otoshibuta back on, and let the dish cool slightly before serving.
Tips & Notes:
- Cool before serving – Letting the stew sit and cool allows the flavors to deepen, making it even more delicious when enjoyed warm or the next day! Overnight-magic is real.
Storage:
Store in an air-tight container for up to 3 days in the fridge.
Freeze: For longer storage, portion the stew into freezer-safe containers and freeze for up to 1 month. Note that potatoes may change texture slightly after freezing.
Reheating: To reheat, warm the stew gently over low heat on the stovetop. If reheating from frozen, thaw in the refrigerator overnight before warming.
