Our Family Recipe for Nikujaga Meat and Potatoes With Ground Beef

Our Family Recipe for Nikujaga Meat and Potatoes With Ground Beef

Because ground meat is used, you don't have to worry about it getting too tough as you would with sliced meat.
I've included a tip for preventing the potatoes from falling apart.

Ingredients: 2-3 servings

Ground beef
90 g
☆ Sake
1 tablespoon
☆ Salt and pepper
To taste
400 ml (2 cups)
Shirataki noodles
1 packet (150 g)
〇 Sugar
4 tablespoons
〇 Sake
2 tablespoons
〇 Dashi stock granules
2 teaspoons
〇 Salt
To taste
〇 Mirin
1 tablespoon
Soy sauce
2 tablespoons
Vegetable oil
1 tablespoon


1. Peel the potatoes, cut in half and put into a bowl of water. Leave to soak for 15 minutes.
2. Slice the onion lengthwise (with the grain) into 2 cm wide wedges. Roughly cut up the carrot.
3. Empty out the shirataki noodles into a sieve or colander and wash under running water. Cut up into easy to eat lengths, put back into the sieve, and pour boiling water over them to get rid of their odor.
4. Add some vegetable oil to a deep frying pan or a pot and heat. Add the ground beef and the ☆ ingredients, and stir fry while bashing the meat.
5. When the meat has changed color, add the onion and carrot and stir fry to coat the vegetables with oil.
6. Add the potatoes from step 1 water and all. Add the 〇 ingredients, bring to a boil and skim off any scum.
7. Add the shiratakin noodles, place a small lid or a piece of kitchen parchment paper directly on top of the simmering food, and simmer for 15 minutes over low-medium heat.
8. Take the lid or paper off, add the soy sauce and simmer for an additional 5 minutes. Transfer to serving plates and it's done.

Story Behind this Recipe

My husband has always liked nikujaga with ground beef.