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Spring onion nikujaga stew with beef and potatoes
Comforting bowl of spring onion nikujaga with tender beef and potatoes

Spring onion nikujaga

Author: Flavelo
Recipes Main Courses
Nikujaga is Japanese 'mum's cooking'. The name comes from the words for meat (niku) and potato (jagaimo). It is a sweet and savoury stew where the umami of soy sauce and the sweetness of mirin/sugar permeate the potato. The secret is the use of an 'otoshibuta' (drop lid), meaning the liquid surrounds the food, not just sits underneath it.
🕒 Prep Time 10 mins
🍳 Cook Time 30 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Deep frying pan
  • Baking paper (for lid)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Soya

Instructions

1 ✓

Brown the meat in the oil, then add the potato and carrot.

Tip: Pre-frying the vegetables locks in the flavours and helps them not to fall apart.
2 ✓

Pour in the stock, add the sugar, mirin, and soy sauce. Bring to the boil and skim off the scum.

Tip: Sugar is added at the start because soy sauce hinders the softening of vegetables later.
3 ✓

Place a circle cut from baking paper (otoshibuta) or a lid on top, and cook for 20 minutes until the liquid reduces.

Tip: Under the paper lid, bubbles circulate, so the sauce reaches the food everywhere even without stirring.
4 ✓

Sprinkle with spring onions at the end.

Recipe FAQ

The potato fell apart.
Choose a potato variety that is not floury (waxy or all-purpose), and don't stir wildly because you will break it.

Ingredients

  • 300 g Beef (thinly sliced)
  • 3 stalks Spring onions
  • 4 pcs Potatoes (peeled, chopped)
  • 1 pc Carrot (chopped)
  • 3 tbsp Soy sauce
  • 1 tbsp Sugar
  • 2 tbsp Mirin
  • 400 ml Dashi stock (or beef broth)
  • 2 tbsp Oil