Taste of Japan

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Japanese style beef and potato stew

Japanese style beef and potato stew
Ingredients For two people servings

Thinly sliced beef loin 200g
Soy sauce 1 teaspoon
Onion 1/2
Potato 2
Carrot 1/2
Snow pea 2
Water 300ml
Dried kelp 5x10 cm
Soy sauce 4 teaspoons
Sugar 1 tablespoon
Mirin seasoning 2 tablespoon

Nikujaga is one of the traditional Japanese family meals. It is highly nutritious as we can consume vegetables and meat in a balanced way.

It can be eaten straight after it's cooked, but leaving it for an hour or so can make it even tastier as the flavor soaks through. After leaving it for an hour, reheat before eating.

How to make it

  • Rub soy sauce onto the beef for flavor. Slice onions into wedges. Peel potatoes and cut roughly into bite size. Remove the string off snow peas, cook in boiled water for 30 minutes, then place in cold water and cut into 2mm wide strips with scissors. Wipe dried kelp with wet paper towel to remove dust.

  • Place water, kelp, soy sauce, sugar and mirin seasoning in a pot and heat at medium heat. When it starts boiling, put the beef, onions, potatoes and carrots and cook for 10 minutes covered with a small lid placed in the pot.

  • Remove the lid and cook for 10 minutes to extract the moisture in the pot.

  • Serve in a dish and place the snow peas on it.

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Igarashi is a young cooking specialist, who is seen in media widely from magazines to televisions. The multi-talented specialist is involved in a range of activities including recipe development, writing columns on nutrition, nurturing chefs, and conducting lectures, etc.
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