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Nikujaga, a Japanese beef and potato stew, in a dark ceramic bowl with tender beef, soft potatoes, carrot, and snow peas in a dashi broth topped with scallions

Nikujaga (Japanese Beef and Potato Stew)

A high-protein take on nikujaga, the classic Japanese beef and potato stew. Lean beef simmered with potato, onion, and carrot in a sweet and savory dashi broth, at 34 grams of protein per serving.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 3 servings
Calories: 440
Ingredients Method

Ingredients
  

  • 1 tbsp neutral oil such as canola or avocado
  • 1 lb lean thin-sliced beef (chuck or sirloin) about 450 g; hot pot or sukiyaki cut, or freeze a steak 30 min and slice thin
  • 1 large yellow onion cut into wedges
  • 3 medium Yukon gold potatoes about 450 g / 1 lb, cut into 2-inch chunks
  • 1 medium carrot roll-cut
  • 200 g shirataki noodles (ito konnyaku) optional, drained and rinsed
  • 400 ml dashi 1 tsp dashi powder in 400 ml hot water
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp sake optional
  • 1 tbsp brown sugar
  • 1 cup snow peas blanched, to finish

Method
 

  1. Heat the oil in a wide pot or deep skillet over medium-high. Add the beef and sear just until it loses its raw color, about 1 minute. Lift it out and set aside.
  2. Add the onion wedges and potato chunks to the same pot. Stir for 2 minutes to coat them in the beefy oil.
  3. Pour in the dashi, soy sauce, mirin, sake, and brown sugar. Bring to a gentle simmer and skim off any foam.
  4. Add the carrot and the shirataki if using. Lay a drop lid or a loose lid on top and simmer for 15 to 18 minutes, until the potatoes are fork-tender.
  5. Return the beef to the pot and simmer uncovered for 3 to 4 minutes, letting the broth reduce slightly.
  6. Stir in the blanched snow peas, turn off the heat, and let it rest for 5 minutes so the flavors settle. Serve warm, over rice if you like.