Using Our Family's Golden Ratio Nikujaga: Our Staple Stew

Using Our Family's Golden Ratio Nikujaga: Our Staple Stew

You can make ultra-delicious nikujaga (meat and potato stew)! Simple, easy to remember, dense and floury and full of flavor!

Ingredients: 4 servings

Thinly sliced and coarsely chopped beef or pork
400 g
6 large
1 large
1 large
Shirataki noodles
1 bag
Golden Ratio Soup
400 ml
Soy sauce, sake, mirin, sugar
4 tablespoons each
Dashi stock granules
1 tablespoon


1. Cut the potatoes and carrot up roughly into fairly large pieces. Cut the onion into wedges. Wash the shirataki noodles and cut into smaller pieces.
2. Heat up a wok with 2 tablespoons of oil over high heat. Add the meat and stir fry until brown then add the cut up vegetables and stir fry briefly.
3. Add the soup ingredients. When it comes to a boil, skim off the scum and mix in the shirataki noodles. Put a small lid right on top of the simmering food (otoshibuta) and continue simmering over medium-high heat for a total of about 20 minutes, until there is almost no liquid left in the pan.
4. Mix up from the bottom after 10 minutes of simmering. Put the small lid back on and continue simmering for 10 more minutes, keeping an eye on it.
5. When there is no more simmering liquid, turn off the heat and let it stand with the small lid still on to let it steam a bit so more flavor will be absorbed. This step is important!
6. Finished. Even with this amount, our family usually gets through it in no time.

Story Behind this Recipe

Nikujaga is an eternally popular stew!!!
I use our family's Golden Ratio to make it easily and with no mistakes!!