Kitchen notes · a little help before you start
Nikujaga (Meat and Potatoes)
Nikujaga (Meat and Potatoes) is made with yukon gold potatoes, beef, and shirataki noodles.
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Original yield
- Serves 4
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
- Cuisine
- Japanese · Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Allow for chilling
Include the chilling step when deciding when to start.
2. Keep the return step in order
Keep the removed ingredients ready to return at the specified step.
3. Check when to cover
Follow the covered and uncovered stages in their stated order.
Get to know the ingredients
beef (sliced thin shortribs work great)
In the method: Add the oil, then stir-fry the beef until cooked through.
medium onion (thick slices)
In the method: Heat a heavy bottomed pot over medium-high heat until hot.
small yukon gold potatoes (cut into large chunks)
In the method: Add the potatoes, carrots, and shiitake mushrooms and continue stir-frying for about 3 minutes.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 2 teaspoons vegetable oilIngredient note
Source: 225 grams beef (sliced thin shortribs work great)Ingredient note
Source: 1 medium onion (thick slices)Ingredient note
Source: 4 small yukon gold potatoes (cut into large chunks)Ingredient note
Source: 1 small carrot (cut into large pieces)Ingredient note
Source: 4 fresh shiitake mushrooms (stems removed and quartered)Ingredient note
Source: 1/2 cup sakeIngredient note
Source: 2 cups dashi stock (low sodium beef stock also works)Ingredient note
Source: 2 tablespoons granulated sugarIngredient note
Source: 1/2 teaspoon saltIngredient note
Source: 3 tablespoons soy sauceIngredient note
Source: 140 grams shirataki noodles (drained and rinsed)Ingredient note
Source: 85 grams green beans (trimmed)
How to make it
0 of 4 steps completeMake room for Nikujaga (Meat and Potatoes)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Serve immediately, or refrigerate overnight to allow the flavors to develop.
A little more help as you go
Prepare the first additions
Set out the ingredients needed for the first cooking step.
Keep the simmering stage
Follow the simmering heat, timing and finish checks that are given.
Prepare for the next step
Have the next addition ready when the mixture reaches the boil described.
A few questions you might have
What should I prepare first?
Set out the pot. Start with this step: Heat a heavy bottomed pot over medium-high heat until hot.
Which preparation step should I plan for?
Include the chilling step when deciding when to start.
What check should I look for as it cooks?
Add the green beans and cook uncovered until they are cooked through.
Is there another preparation step to plan for?
Set out the ingredients needed for the first cooking step.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: norecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
