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Nikujaga (literally "meat and potatoes") is an easy Japanese stew that comes together in under 30 minutes form just a handful of ingredients that get thrown in a pot together and simmered until flavorful and delicious.

Quick Nikujaga (肉じゃが)

Easy to make, delicious, AND filling, it’s no wonder Nikujaga is a perennial favorite of home cooks throughout Japan. My version of this Japanese comfort food is loaded with melt-in-your-mouth tender slices of beef simmered together with sweet onions, and big chunks of potatoes, carrots, and tomatoes.
Course Entree
Cuisine Japanese
Keyword comfort food, home cooking, stew, winter
Level Beginner
Main Ingredient Beef, Potato
Diet Dairy-Free
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 411kcal


  • 360 grams potatoes (6 small potatoes, peeled and cut in half)
  • 170 grams carrots (1 large carrot, cut into large pieces)
  • 300 grams beef (sliced thinly)
  • 220 grams onion (1 medium onion, sliced)
  • 240 grams tomatoes (2 medium tomatoes, cut into wedges)
  • 200 grams shirataki noodles (drained, rinsed, chopped)
  • 1 cup sake
  • ¼ cup soy sauce
  • 1 tablespoon evaporated cane sugar
  • 80 grams snap peas (sliced in half)


  • Add the potatoes and carrots to a large microwave-safe bowl, cover with a lid and microwave at 800 watts for 4 minutes.
    Carrots and potatoes microwaved in a glass bowl to speed up the cook time for Nikujaga.
  • Add the sake, soy sauce, and sugar to a pot and bring the mixture to a boil.
    Sake, soy sauce and sugar simmering.
  • Layer the potatoes, carrots, beef, onions, tomatoes, and shirataki noodles in the pot.
    Layering in the potatoes, carrots, beef, onions, tomatoes and shirataki.
  • Cover with a drop lid. Turn down the heat to maintain a gentle simmer.
    Cooking the nikujaga with a drop lid.
  • Cook until the vegetables and meat are tender (about 20 minutes), gently stirring it once at around the 10-minute mark.
    After 10 minutes, give the nikujaga a gentle stir.
  • Add the snap peas, cover the pot, and steam them until they're bright green, about another minute.
    Add the snap peas to the pot and steam them with a lid to finish the nikujaga.


Calories: 411kcal | Carbohydrates: 32g | Protein: 19g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 905mg | Potassium: 1018mg | Fiber: 5g | Sugar: 9g | Vitamin A: 7815IU | Vitamin C: 37mg | Calcium: 88mg | Iron: 5.6mg