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Nikujaga – Japanese beef stew

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  • Author: Caroline Phelps
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 1x
  • Category: Main
  • Method: Boiling
  • Cuisine: Japanese


Nikujaga is a traditional Japanese dish made with beef, carrots, onions and potatoes, stewed in a mix of soy sauce, a dash of sugar, mirin and sake.


Units Scale
  • 1 large onion, finely chopped
  • 2 medium potatoes, peeled and roughly chopped
  • 2 medium carrots, chopped
  • 1/2 pound beef, finely sliced
  • 2 tablespoons sake
  • 2 tablespoons vegetable oil
  • 2 1/2 cups dashi stock
  • 1/3 cup soy sauce
  • 2 tablespoons granulated sugar
  • 2 tablespoons mirin


  1. In a large pot over high heat, add oil and onions. Cook until onions are translucent (about 5 minutes).
  2. Add beef and cook for 5 minutes or until cooked through. Add potatoes and carrots and cook for another 3 minutes. Add sake, dashi stock, soy sauce, sugar and mirin, and cook for 20-30 minutes, or until vegetables are tender). Serve with a side of Japanese rice
  3. Serve with a side of Japanese rice


You can adjust the flavor by adding a little more sugar or soy sauce depending on your preference (if you like sweeter or saltier).


  • Serving Size: 1 serving
  • Calories: 360
  • Sugar: 17.3g
  • Sodium: 887mg
  • Fat: 11.7g
  • Saturated Fat: 7.3g
  • Unsaturated Fat: 0.6g
  • Trans Fat: 0g
  • Carbohydrates: 41.1g
  • Fiber: 4.1g
  • Protein: 20g
  • Cholesterol: 38.5mg
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