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Nikujaga Beef and Potato Stew


3/4 lb Thin Sliced Beef (sush as Sukiyaki Meat) cut into 2 inch pieces

3 yukon potatoes, peeled, cut into quarters

1 large carrot, peeled, cut into 1 inch pieces

2 medium onions, sliced

1 Tbsp. cooking oil

1 Tbsp. sake (rice wine)

1 Tbsp. mirin (sweet cooking rice wine)

3 Tbsp. sugar

4 Tbsp. soy sauce

2 cups dashi stock


1/4 cup snap or snow peas, blanched


Cut beef, carrot, potatoes and onion.

On medium high heat, add the oil and pan fry beef until lightly browned and set aside.

Lower the heat to medium, and add the onions and sauté for 30 seconds, making sure to coat everything in oil.

Add the potatoes and carrots and sauté until the potatoes have lightly browned.

Bring the beef back into the pot and add enough dashi stock to cover all the ingredients.

Once the liquid begins to simmer, skim any scum that forms on the surface using a wide spoon or ladle.

Reduce heat to low and add the sake, mirin, soy sauce and sugar.

Cover with a drop lid (otoshibuta) and continue to cook for 10 to 15 minutes or until potatoes and carrots are tender. We made a simple drop lid with parchment paper. You can also find wooden or metal drop lids on our gift department.

Once the potatoes and carrots are tender, remove the pot from the heat and set it aside (uncovered) for 30-60 minutes. This gives time for the ingredients to absorb the flavors of the sauce.

After 30 – 60 minutes, add the blanched peas and bring to a simmer, covered, on medium heat.

Serve with rice.