Comforting Nikujaga - Simmered Meat and Potatoes

Comforting Nikujaga - Simmered Meat and Potatoes

After a lot of experiments, I've decided that this is the best recipe for making nikujaga, simmered meat and potatoes! Even if you watch your sugar intake normally, you probably like slightly sweet nikujaga too, right? This has such a comforting flavor.

Ingredients: 4 servings

Shirataki noodles
1 small bag (150 g)
Thinly sliced beef offcuts
200 g
Dashi stock (or water + 2 teaspoons of dashi stock granules)
300 ml
● Sake
2 tablespoons
● Mirin
2 tablespoons
● Sugar (or soft-light brown sugar)
3 tablespoons
Soy sauce
3 tablespoons
Snow peas
Butter (optional)
A tiny bit


1. Chop up the shirataki noodles roughly, and blanch in boiling water. Drain.
2. Cut the onion into large wedges. Cut up the carrot roughly.
3. Cut the potatoes into bite-sized pieces. Shave off the cut edges to round them off, and put into a bowl of water.
4. Heat up a tablespoon of oil (not listed in ingredient list) in a pan over low heat, and stir-fry the beef. (Make sure the meat doesn't stick.)
5. Add the onion and carrot and keep on stir-frying.
6. Add the potatoes and shirataki and stir-fry so everything gets coated with oil.
7. Add the dashi stock. Turn the heat up to medium. When it comes to a boil skim off the scum, add the ● ingredients, drop a small lid right on top of the food and simmer over low heat for 20 minutes.
8. Add the soy sauce and simmer for another 10 minutes.
9. Transfer to serving plates. Take the strings off the snow peas and boil them in salted water. Finely julienne and scatter over the meat and potatoes. Add a bit of butter to add richness.

Story Behind this Recipe

We had some really delicious nikujaga at an izakaya (Japanese gastropub). I tried to recreate that flavor.