A warm and comforting bowl of Japanese beef stew also known as nikujaga is a hearty and delicious umami filled dish with thinly sliced beef, daikon, and tender onions.
This classic Japanese beef stew dish is the perfect balance of sweet and savory. It’s an easy weeknight meal that’s filling and satisfying.
What is Japanese Sliced Beef Stew Nikujaga?
Thinly sliced beef cooked in a dashi broth with shirataki noodles, tender daikon, and onions. A popular Japanese dish served across Japan in homes and restaurants.
This Japanese beef stew nikujaga recipe gives you the option for a sugar-free, and low carb dish by omitting mirin and using sake with sugar-free sweetener. Also, this recipe does not include potatoes but can be added if preferred.
What does nikujaga mean?
Nikujaga means meat and potatoes. For this recipe, we used daikon to avoid the carbs and make the dish healthier and starch-free.
What does nikujaga taste like?
Nikujaga is sweet, savory and full of umami flavor. A perfect dish for any time of the year and very easy to make.
What ingredients do I need for Japanese beef nikujaga?
- Beef – thinly sliced, rib roast or chuck
- Shirataki Noodles – a low carb, gluten-free option that gives the dish texture.
- Onion – sliced.
- Daikon – Asian radish cut into 1 inch thick slices.
- Neutral Oil – high temp neutral cooking oil such as vegetable oil, safflower oil, or grapeseed oil.
- Dashi – a soup base broth made from boiling bonito flakes. This is the base responsible for giving Japanese cuisine its signature umami flavor.
- Soy Sauce – low sodium is preferred. For gluten-free you can use tamari or coconut aminos.
- Japanese Sake – use Japanese cooking sake which is fairly inexpensive and can be found in most Asian supermarkets.
- Sweetener – use your preferred sweetener.
- Green Onion – cut at an angle and used for garnish.
- Togarashi – Japanese chili powder, can substitute for any type of chili powder.
How do you make Japanese beef stew, nikujaga?
In a large stovetop pot, cook onions, Shirataki Noodles, and sliced beef. Mix well and cook for 30 seconds. Add dashi, daikon cubes, dashi and soup seasoning. Bring to boil. Reduce and simmer for 15 minutes to 2 hours depending on preference.
Add potatoes, and/or carrots if preferred.
What type of beef should I use for this Japanese nikujaga?
Use thinly sliced beef. Most Asian supermarkets will carry thinly sliced rib roast or beef chuck.
What is the nutrition information for this Japanese beef stew recipe?
- 337 Calories
- 4g Carbohydrates
- 0g Fiber
- 23g Protein
- 23g Fat
- 81mg Cholesterol
- 1085mg Sodium
- 374mg Potassium
- 30mg Calcium
- 3mg Iron
- 78ui Vitamin A
- 2mg Vitamin C
Looking for other healthy Japanese recipes?
- Japanese Beef Fried Rice
- Japanese Beef Steak Tataki
- Japanese Tonkatsu Pork Cutlet
- Japanese Chicken Skewers Yakitori Negima
- Hot Japanese Tofu Yudofu
Now, let’s get making this Japanese Sliced Beef Stew Nikujaga recipe!
- Prepping Time 15M
- Cooking Time 15M
- Optional Marination Time 15M
- Total Time 30-45M
- Net Carb/Serv ~3g
- Servings 2
Ingredients
- 1/2 lb Thin Slice of Rib Roast or Chuck (we use chuck)
- 8 oz of Spaghetti Shirataki Noodles (1 pack)
- 1/4 Whole Onion
- 3 Inch Piece of Daikon (Asian radish)
- 1 Tbsp Neutral Oil (no flavor)
- 2 Cups Dashi
- 4 tbsp Soy Sauce
- 6 tbsp Japanese Sake
- 3 tbsp Sweetener (sugar alternative, sugar or preferred sweetener)
- 1 Stalk Green Onion
- 1/16 tsp Togarashi (optional and can also be substituted with chili powder)
Directions
1) Gather all the ingredients.
2) Peel daikon (Asian radish) and cut into 1 inch thick slices. Cut slices into 1/4s and you should end up with cubes about 1/4 x 1/4 inch as shown below. Place in a bowl of water for at least 10 minutes.
3) Make Dashi stock and set aside.
4) Slice onion and set aside.
5) In a small mixing bowl, combine sweetener, Japanese cooking sake and Soy Sauce. Set aside.
6) Prepare Shirataki Noodles by straining prepacked liquid and washing noodles under cold water. Set aside in a bowl.
7) After 10 minutes from step 2) strain the water from daikon and set aside.
8) In a large stove top pot, add 1 tbsp of oil and heat pot on high. After 1 minute, add sliced onions, Shirataki Noodles, sliced beef. Mix well and cook for 30 seconds.
9) After 30 seconds, add dashi, daikon cubes and soup mix from step 5). Bring to boil and once boiling, reduce to low. Cover 7/8 of the way and let it slow cook/simmer for 15 minutes.
10) While waiting for the stew to cook, go ahead and finely slice green onions and set aside (we sliced them at a 45 degree angle).
11) Once 15 minutes has passed, skim off the top scum (the brown foam) with a spoon/latte. Remove from heat and add green onions into the stove top pot. You can either server immediately, or wait anywhere from 15 minutes-2 hours for the juices to really get infused into the ingredients. If you opt to let the juices infuse, make sure to cover so it doesn’t get cold! Sprinkle optional Togarashi prior to enjoying.
Hope you enjoy your Japanese Sliced Beef Stew Nikujaga!
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Japanese Sliced Beef Stew Nikujaga
Ingredients
- 1/2 lb Beef thin slice of rib roast or chuck
- 8 oz Shirataki Noodles
- 1/4 Whole Onion
- 3 Inch Daikon Asian radish
- 1 Tbsp Neutral Oil no flavor
- 2 Cups Dashi
- 4 Tbsp Soy Sauce
- 6 Tbsp Japanese Sake
- 3 Tbsp Sweetener sugar alternative, sugar or preferred sweetener
- 1 Stalk Green Onion
- 1/16 tsp Togarashi optional and can also be substituted with chili powder
Instructions
- Gather all the ingredients.
- Peel daikon (Asian radish) and cut into 1 inch thick slices. Cut slices into 1/4s and you should end up with cubes about 1/4 x 1/4 inch as shown below. Place in a bowl of water for at least 10 minutes.
- Make Dashi stock and set aside.
- Slice onion and set aside.
- In a small mixing bowl, combine sweetener, Japanese cooking sake and Soy Sauce. Set aside.
- Prepare Shirataki Noodles by straining prepacked liquid and washing noodles under cold water. Set aside in a bowl.
- After 10 minutes from step 2) strain the water from daikon and set aside.
- In a large stove top pot, add 1 tbsp of oil and heat pot on high. After 1 minute, add sliced onions, Shirataki Noodles, sliced beef. Mix well and cook for 30 seconds.
- After 30 seconds, add dashi, daikon cubes and soup mix from step 5). Bring to boil and once boiling, reduce to low. Cover 7/8 of the way and let it slow cook/simmer for 15 minutes.
- While waiting for the stew to cook, go ahead and finely slice green onions and set aside (we sliced them at a 45 degree angle).
- Once 15 minutes has passed, skim off the top scum (the brown foam) with a spoon/latte. Remove from heat and add green onions into the stove top pot. You can either server immediately, or wait anywhere from 15 minutes - 2 hours for the juices to really get infused into the ingredients. If you opt to let the juices infuse, make sure to cover so it doesn't get cold! Sprinkle optional Togarashi prior to consuming.
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Nutrition
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You have two different carb counts for this recipe. 3g and 6g. Which one is it? The servings are for 2.
Hi Carrie! The correct count is ~3 net carbs per servings. The number gets thrown off because of the way the program calculates NFs.