RECIPE: Nikujaga (Beef & Potato Stew)

Fused by Fiona's Nikujaga (Beef and potato stew) Japanese food recipe

Recipe by Fiona Uyema, author of Japanese Food Made Easy and founder of Fused by Fiona Uyema Ltd. You can find her at @fionauyema and @fusedbyfionauyema

Thinly sliced beef is traditionally used for the recipe, but I'm using beef mince as I love the way it absorbs the sweet and savoury flavours of the sauce. I loved cooking this recipe when I lived in Japan as it reminded me a little of an Irish stew.

Serves 3-4


  • Vegetable oil
  • 1 large onion (150g), peeled and roughly chopped
  • 250g good quality beef mince
  • 1 tbsp freshly grated ginger
  • 1 large carrot (150g), peeled and roughly chopped
  • 2 large potatoes (400g), peeled and roughly chopped
  • blanched green beans to serve
  • bowls of boiled rice with peas to serve

For the broth

  • 500ml dashi (use this recipe)
  • 80ml soy sauce
  • 2 tbsp sake
  • 1 tbsp mirin
  • 1 tbsp sugar


    1. Heat the oil in a large, heavy-based saucepan on a medium to high heat.
    2. Add the onion and fry for a minute or so. Then add the beef mince and ginger and combine to fry for a few more minutes.
    3. Toss in the carrot and potatoes.
    4. Mix all the ingredients for the broth together in a large bowl and then add to the saucepan.
    5. Bring to a boil and then reduce to a simmer.
    6. Using a ladle remove any foam that floats to the top of the water.
    7. Cover with a lid and cook on a low heat for about 30 minutes or until the vegetables are cooked through.
    8. Serve in a bowl and top with thinly sliced blanched green beans, accompanied by bowls of boiled rice with peas. 

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