Nikujaga Japanese Meat and Potato Stew

Nikujaga Japanese Meat and Potato Stew

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Meat and potatoes and full of umami savoury tastes. This take on the classic nikujaga stew is a little more soupy than traditional recipes, but still just as filling and warming. Great on a cold winter's night when you are looking for filling stick-to-your-ribs food.

Recipe courtesy of Great British Chefs.


10 mangetout, blanched
4 potatoes, weighing approximately 750g
2 white onions, cut into wedges
1 carrot
1 tsp oil
400g of beef, thinly sliced
400ml of dashi
4 tbsp of sugar
1/2 tsp salt
4 tbsp of soy sauce
2 tbsp of sake
2 tbsp of mirin
spring onions, to garnish


  1. To begin, blanch the mangetout in boiling water for 1 minute. Place in a bowl of iced water to stop the cooking process and leave to cool. Drain and cut them diagonally into 2–3 pieces. Reserve.
  2. Peel and cut the potatoes into quarters and the carrot and white onions into small wedges.
  3. Slice the beef thinly and into 5mm thick pieces.
  4. In a large pan, heat the oil at a medium-high temperature and cook the beef until lightly browned.
  5. Add the potatoes, onions, and carrot and cook for a couple of minutes.
  6. Pour in the dashi, cover, and cook at a medium heat for about 15 minutes, or until the potatoes are tender. Do not stir.
  7. In a bowl, mix the sugar, soy sauce, mirin, sake, and salt and add to the pan. Cook for 5–10 minutes longer.
  8. Remove from the heat and allow to sit for 30 minutes. Add the mangetout, sprinkle with spring onions and serve as it is, or reheated, with rice or noodles and Japanese pickles if preferred.