Serves 4
30 min
Quick Nikujaga
Recipe GLPRf3edd68cb0f0bc
A streamlined Japanese beef and potato stew that comes together in under 30 minutes. Tender potatoes, carrots, and thinly sliced beef are simmered in a savory sake and soy sauce broth with tomatoes, shirataki noodles, and a finishing touch of crisp snap peas. This comforting one-pot meal balances umami-rich flavors with fresh vegetables.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
360 grams Potatoes, peeled and halved
170 grams Carrots, cut into large pieces
300 grams Beef, thinly sliced
220 grams Onion, sliced
240 grams Tomatoes, cut into wedges
200 grams Shirataki noodles, drained, rinsed, and chopped
1 cup Sake
¼ cup Soy sauce
1 tablespoon Cane sugar
80 grams Snap peas, halved
Directions
Place the peeled and halved potatoes and carrot pieces in a large microwave-safe bowl. Cover with a microwave lid and cook at 800 watts for 4 minutes to partially soften the vegetables.
In a large pot, combine the sake, soy sauce, and cane sugar. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves completely.
Add the partially cooked potatoes and carrots to the pot, followed by layers of the thinly sliced beef, sliced onion, tomato wedges, and chopped shirataki noodles.
Cover the pot with a drop lid (otoshibuta) or a paper towel directly touching the surface of the ingredients. Reduce the heat to medium-low and maintain a gentle, steady simmer.
Simmer for approximately 20 minutes until the potatoes, carrots, and beef are tender. Gently stir the stew once at around the 10-minute mark to ensure even cooking.
Add the halved snap peas and cover the pot. Steam for about 1 minute until the snap peas turn bright green and are tender-crisp. Serve hot.
