Beef and Potato Stew for Spring

Beef and Potato Stew for Spring

A favorite in Japan over the cold months, beef and potato stew (nikujaga) incorporates ingredients from early spring.

Cooking time
30 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3-1/2 oz.)



1/2 bulb

a few

as needed

1 Tbsp

  • If desired, drizzle on a little mirin to add a slightly sweet glaze.


  1. Cut the beef into easy-to-eat pieces. Scrape the skin off the potatoes with a scouring pad. Coarsely chop the carrot, and cut the onion into wedges. Parboil the snap peas in water with a little salt (extra) until bright green, then remove and cut in half diagonally.
  2. Heat the salad oil in a pot, lightly saute the beef (1), then add and saute the potatoes, carrots and onions.
  3. When the ingredients are covered in oil, add the mirin, sugar and 1-1/2 cups of water and bring to a boil. Remove scum, then add soy sauce and simmer under a drop lid (otoshibuta)* over low heat for 15 minutes.
    • A drop lid is a lid that floats on top of the liquid in pots and pans while simmering foods. It allows heat to be evenly distributed so ingredients cook evenly and quickly. You can purchase one, or make a substitute out of aluminum foil.
  4. Serve in bowls sprinkled with snap peas.

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