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Japanese nikujaga served in a bowl topped with fresh green onions and red pepper.
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Japanese Sliced Beef Stew Nikujaga

Discover a delicious Nikujaga recipe, a Japanese beef stew that's both comforting and flavorful. Try this nikujaga recipe today!
Course Main Course
Cuisine Japanese
Keyword Japanese beef stew, nikujaga, nikujaga recipe
Prep Time 15 minutes
Cook Time 15 minutes
Optional Marinating Time 15 minutes
Total Time 30 minutes
Servings 2
Calories 337kcal

Ingredients

  • 1/2 lb Beef thin slice of rib roast or chuck
  • 8 oz Shirataki Noodles
  • 1/4 Whole Onion
  • 1/2 Cup Daikon cubed, can sub with daikon
  • 1 Tbsp Cooking Oil neutral, no flavor or taste
  • 2 Cups Dashi
  • 4 Tbsp Soy Sauce
  • 6 Tbsp Japanese Sake
  • 3 Tbsp Sweetener your preferred sweetener
  • 1 Stalk Green Onion
  • 1/16 tsp Togarashi optional and can also be substituted with chili powder

Instructions

  • Gather all the ingredients.
  • Peel potatoes and cut into cubes. Place in a bowl of water for at least 10 minutes. Note - if using daikon, directly replace.
    Cut daikon in a bowl of water.
  • Make dashi stock and set aside.
    Dashi in a pot.
  • Slice onion and set aside.
    Slices onions.
  • In a small mixing bowl, combine sweetener, Japanese cooking sake and soy sauce.
    Beef nikujaga sauce in a bowl.
  • Prepare shirataki noodles by straining prepacked liquid and washing noodles under cold water. Set aside in a bowl.
    Shirataki noodles.
  • After 10 minutes from step 2) strain the water from potato and set aside.
    Boiled dakion in a strainer.
  • In a large stove top pot, add 1 tbsp of oil and heat pot on high. After 1 minute, add sliced onions, shirataki noodles, sliced beef. Mix well and cook for 30 seconds.
    Shirataki noodles and sliced beef in a pot.
  • After 30 seconds, add dashi, potato cubes and soup mix from step 5). Bring to boil and once boiling, reduce to low. Cover 7/8 of the way and let it slow cook/simmer for 15 minutes.
    Beef nikujaga in a pot.
  • Finely slice green onions and set aside (we sliced them at a 45 degree angle).
    Sliced green onions.
  • Once 15 minutes has passed, skim off the top scum (the brown foam) with a spoon/latte. Remove from heat and add green onions into the stove top pot. You can either server immediately, or wait anywhere from 15 minutes - 2 hours for the juices to really get infused into the ingredients. Sprinkle optional Togarashi prior to consuming.
    Beef nikujaga served in a bowl.

Video

Nutrition

Calories: 337kcal | Carbohydrates: 4g | Protein: 23g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1085mg | Potassium: 374mg | Sugar: 1g | Vitamin A: 78IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 3mg