Thursday, September 6, 2012

nikujyaga (japanese beef & potatoes)

We recently moved to a new state. After a long trips in the airplane and on the road, we wanted to make something simple. This was the first dish in our new home. Follow simple 3-2-2-3 when remembering the amount of seasoning.


Beef - 1 lb (chunks)
Onion - 1 small (cubed)
Carrots - 2 med (chunks)
Potatoes - 2 med (chunks)
Shirataki (Japanese yam cake in string form) - 1 pkg (sm)

Beef broth - 2 cups
Water - see below TIPS

Soy sauce - 3 TBS
Mirin - 2 TBS
Cooking wine (optional) - 2 TBS
Sugar - 3 TBS

Salt & pepper - to taste


  1. Cut beef into 1 inch chunks. Marinade with salt, pepper and soy sauce (2 tsp). Set is aside for at least 30 minutes. 
  2. Cut onion, carrots and potatoes into bite size chunks (not too small, about 1 inch chunk) 


  1. In a pot, heat 2 TBS of oil. Fry onion until fragrant, about 3-4 minutes. 
  2. Add beef chunks to the pot. Brown both sides (it doesn't have to cook all the way).
  3. Add carrots, fry for another 2 minutes. 
  4. Add in potatoes, fry for another 2 minutes.
  5. Add beef broth (2 cups or more to cover the ingredients). Bring to boil in med-high heat. 
  6. Lower the heat, add 3 TBS of soy sauce and simmer for 7 minutes.
  7. Add in 2 TBS of mirin, simmer for another 5 minutes.
  8. Add in 2 TBS of sake (cooking wine) and let it cook for another 5 minutes.
  9. Add in 3 TBS of sugar and give a good stir and simmer until the liquid evaporates. Stir occasionally. Add in shirataki. 
  10. It takes about 30-40 minutes (slow cooking, but it's worth it!). Adjust taste by adding salt/pepper or more salt if you prefer sweeter taste.


  1. Serve with rice. Simple side dish of chawanmushi (recipe coming soon) goes perfectly with this dish!


  • If you added to much sugar, add water and readjust the taste to your liking. 
  • You can add other veggies such as snow peas, mushrooms for different varieties. 

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