Niku Jaga Recipe

Niku jaga is Japan's beloved home-style stew: thinly sliced beef, potatoes and onions simmered in a sweet-savoury soy and mirin broth until meltingly tender. It is pure comfort in a bowl.

Prep time

15 mins

Cook time

35 mins

Total time

50 mins

Servings

4 servings

Calories

480

Ingredients

• 300 g thinly sliced beef (or beef strips)
• 4 medium potatoes (about 600 g), peeled and cut into chunks
• 2 medium onions, sliced into wedges
• 1 medium carrot, cut into chunks
• 200 g shirataki noodles, rinsed (optional)
• 2 tablespoons vegetable oil
• 600 ml dashi stock (or water)
• 4 tablespoons soy sauce
• 3 tablespoons mirin
• 2 tablespoons sake
• 2 tablespoons sugar
• Spring onions, sliced, to garnish
• Steamed rice, to serve

Instructions

1. Heat the oil in a large pot over medium-high heat and brown the beef quickly, about 2 minutes. Remove and set aside.
2. In the same pot, cook the onions for 2 minutes until slightly softened.
3. Add the potatoes, carrot and dashi. Bring to a boil, skim off any foam, then cover and simmer for 15 minutes.
4. Stir in the soy sauce, mirin, sake and sugar, then add the beef and shirataki noodles if using.
5. Simmer uncovered for 10 to 12 minutes more until the potatoes are tender and the broth has reduced slightly.
6. Rest for 5 minutes, garnish with spring onions and serve with steamed rice.

Pro tips

• Cut the potatoes large so they hold their shape through the simmer.
• Skimming the foam at the start keeps the broth clear and clean-tasting.
• Niku jaga tastes even better the next day, once the flavours have soaked in.

Frequently asked questions