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Sweet potato Nikujaga served with rich stew
Japanese dish with beef and sweet potatoes

Japanese Beef and Sweet Potato Stew (Nikujaga)

Author: Flavelo
Recipes Main Courses
Nikujaga (lit. 'meat and potato') is the cornerstone of Japanese home cooking ('katei ryori'). Like Western beef stew, every family has a secret recipe. In this version, traditional potatoes are swapped for sweet potatoes, which harmonize beautifully with the salty-umami soy and mirin broth. This dish is synonymous with 'mom's cooking' in Japan.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Deep Skillet or Pot: For simmering.
  • Otoshibuta (or parchment lid): Traditional Japanese drop-lid sitting on liquid surface.

Allergen Information

⚠️ Soy
⚠️ Sesame
⚠️ Wheat

Instructions

1 ✓

Peel sweet potato, cut into irregular bite-sized chunks (rangiri cut), and soak in cold water for 10 mins.

Tip: Water draws out surface starch, keeping broth clear and preventing oxidation.
2 ✓

Slice onion into wedges. Heat sesame oil and sauté onion until edges brown.

Tip: Sesame oil adds nutty aroma; caramelizing onion deepens base flavor.
3 ✓

Add beef and sear until it just loses raw color, but don't fully cook.

Tip: In Japanese cuisine, thin meat is cooked quickly to stay juicy.
4 ✓

Add drained potatoes, toss, then pour in dashi (or water). Add sugar, mirin, and ginger. Do NOT add soy sauce yet!

Tip: The 'Sa-Shi-Su-Se-So' rule says add Sugar (Satou) before Salty (Shoyu), as sugar molecules are larger and penetrate cells slower.
5 ✓

Bring to boil, skim foam, then place an 'otoshibuta' (or parchment paper with a hole) directly on surface.

Tip: Drop-lids ensure minimal liquid circulates over food evenly without stirring (which breaks potatoes).
6 ✓

After 5 mins simmering, add soy sauce. Simmer covered on low until potato is tender and sauce reduced (approx. 15 mins).

Tip: Cooling allows flavors to fully penetrate, so let sit until warm before serving.

Recipe FAQ

Why did potatoes fall apart?
You boiled it too hard. Nikujaga must simmer gently to keep veggies intact but butter-soft.

Ingredients

  • 10 oz Sweet Potato
  • 7 oz Beef (thinly sliced, Sukiyaki style or Sirloin)
  • 1 whole Onion
  • 3 tbsp Soy Sauce
  • 1 tbsp Granulated Sugar
  • 2 tbsp Mirin
  • 1 tsp Fresh Ginger (grated)
  • 2 tbsp Sesame Oil
  • 1.25 cups Dashi Stock (or water)