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Nikujaga in a Japanese bowl with shirataki noodles.
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One Pot Nikujaga - Japanese Beef and Potato Stew

The comforting weeknight dinner - One Pot Nikujaga! This easy Japanese Beef and Potato Stew takes only 20 minutes to cook, perfect with a side serve of piping hot sushi rice.
Course Dinner
Cuisine Japanese
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 bowls
Calories 243kcal
Cost $10

Ingredients

  • 150 g thinly sliced beef cut into strips, use shabu shabu meat or sizzle steak works well in Australia
  • 3 potatoes medium size, diced, 350g / 12.34oz
  • 1 carrot small
  • 100 g shirataki noodles (usually half a packet / 3.52oz) konnyaku / konjac low cal noodles, sub sweet potato noodles
  • 1 onion quartered, white or brown onions
  • 1 handful green beans roughly chopped, sub snow peas or asparagus
  • 2 ½ cups dashi stock (2.5 tsp dashi powder + 625ml / 1.3 pints water)
  • ¼ cup soy sauce + 1 tbsp, 65ml / 2.19fl oz
  • ¼ cup sake sub Chinese rice wine, 30ml / 1.35fl oz
  • 3 tbsp sugar 45g / 1.58oz
  • 2 tbsp mirin
  • 1 tbsp vegetable oil

Instructions

  • Remove shirataki noodles from the packet and cut roughly in half. Place in a bowl and cover with boiling water for a few minutes. Drain and set aside.
    100 g shirataki noodles
  • Pour the vegetable oil in a medium saucepan over medium high heat. Add the thinly sliced beef strips and fry for a minute or two until brown. Pour in the soy sauce, sake, sugar and mirin and allow the meat to soak up the flavours for a further 1-2 minutes.
    150 g thinly sliced beef, ¼ cup soy sauce, ¼ cup sake, 3 tbsp sugar, 1 tbsp vegetable oil, 2 tbsp mirin
  • Next, add the potatoes, carrot and onion. Mix together then pour in the drained shirataki noodles. Frying for another minute or two.
    3 potatoes, 1 carrot, 1 onion
  • Pour in the dashi stock and bring to a boil, then reduce heat to simmer on low medium heat.
    2 ½ cups dashi stock
  • Scoop off any foam on top with a spoon and give everything a gentle stir, then cover with a lid or otoshibuta (Japanese drop lid - you can also use aluminium foil or paper towel). Simmer for a further 10 minutes or until the potatoes are cooked through and soft. Note: You can check potatoes with a fork or chopstick.
  • Remove the lid or otoshibuta and pop your green beans on top, allowing them to cook for a minute before switching off the heat.
    1 handful green beans
  • Serve immediately, or allow to cool then pop in the fridge until you’re ready to reheat on a low simmer. This will allow the flavours to develop over time.

Video

Nutrition

Calories: 243kcal | Carbohydrates: 21g | Protein: 14g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 1490mg | Potassium: 434mg | Fiber: 2g | Sugar: 14g | Vitamin A: 2734IU | Vitamin C: 6mg | Calcium: 82mg | Iron: 2mg