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Tomato Nikujaga

Nikujaga (肉じゃが), or "meat & potatoes" is an easy family favorite in Japan. This modern take includes tomatoes which lends sweetness and flavor to the classic.
Course Entree, Soups & Stews
Cuisine Best, Japanese
Level Intermediate
Main Ingredient Beef
Diet Dairy-Free
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings


  • 2 teaspoons vegetable oil
  • 2 tablespoons granulated sugar
  • 300 grams beef (sliced thinly)
  • 360 grams potatoes (8 small , peeled and cut in half)
  • 230 grams tomatoes (2 medium , cut into wedges)
  • 220 grams onion (1 small , sliced)
  • 200 grams shirataki noodles (drained, rinsed , chopped)
  • 170 grams carrots (1 large carrot, cut into large pieces)
  • 1 cup sake
  • ¼ cup soy sauce
  • 80 grams snap peas (trimmed & sliced in half)


  • Heat a pan large enough for all of the ingredients over medium high-heat until hot. Add the oil and sugar and swirl to coat. Add the beef and stir-fry until the beef is mostly cooked.
  • Add the potatoes, tomatoes, onion, shirataki noodles, carrots, sake, and soy sauce. Bring to a boil.
  • Partially cover with a lid and turn down the heat to maintain a gentle simmer. Cook until the vegetables and meat are tender (about 50 minutes)
  • Add the snap peas and cover and steam until they are bright green.