Keto Japanese Sliced Beef Stew Nikujaga LowCarbingAsian Cover

Japanese Sliced Beef Stew – Nikujaga


As we mentioned back on our Keto Crab Rangoon recipe post and our Facebook group page, we love getting recipe request from our visitors.  It really helps us understand what people are looking for and what kinds of dishes our visitors are interested in getting keto-fied.  This Keto Japanese Sliced Beef Stew – Nikujaga recipe is exactly because of that!

Keto Japanese Sliced Beef Stew Nikujaga LowCarbingAsian Pin 1

We actually thought of making this dish along side our Japanese Gyudon Beef Bowl but opted against it since we didn’t think anyone would be interested.  However, someone happened to request this recipe, so we were more then happy to low-carb/keto this dish for them! 

Now for the recipe itself, the best way I could describe Nikujaga would be a simplified bowl of sukiyaki consisting of mostly beef, or something like a Japanese flavored Sliced Beef Stew.  It’s usually served as a side dish during the colder months of the year, but that doesn’t mean you can’t enjoy it year around if you want! 

If you are looking to make a meal out of this, we would recommend pairing this with a vegetable or hard boiled eggs as it tends to be on the sweeter side by itself.

Keto Japanese Sliced Beef Stew Nikujaga LowCarbingAsian Cover

Although the traditional version is full of carbs, LCA’s version is really low-carb/keto friendly at ~3g per servings.  But each serving is closer to a side dish size rather then a full meal, so if you’re looking to to make this your main meal, I would say double up the servings.  

This recipe retains all the traditional characters of the Japanese original which include a sweet savory umami filled stew type dish.  I personally don’t drink the soup, but you are more then welcome if you would like.

The special ingredients needed for this recipe are Shirataki Noodles, Bonito Flakes, Soy Sauce, Swerve/Monkfruit, Togarashi (optional) and Japanese Cooking Sake (can be replaced with dry sherry).  All these can be picked up on Amazon (aside from Japanese sake) or a local Asian Supermarket. 

Note – You can usually get thinly sliced beef at your local Asian supermarket under packages labeled shabu-shabu (thin) or sukiyaki (slightly thicker). Either of these would work for this recipe. Also, you can slice your own meat from a roast.

Now, let’s get cooking!

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)
  • 8oz 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 Swerve/Monkfruit
  • 1 Stalk Green Onion
  • 1/16 tsp Togarashi (optional and can also be substituted with Red Cayenne Pepper)

 

Directions

1) Gather all the ingredients.

Keto Japanese Sliced Beef Stew Nikujaga Recipe (1)

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.

Keto Japanese Sliced Beef Stew Nikujaga Recipe (27)

Keto Japanese Sliced Beef Stew Nikujaga Recipe (28)

3) Make Dashi stock and set aside.

Keto Japanese Sliced Beef Stew Nikujaga Recipe (5)

4) Slice onion and set aside.

Keto Japanese Sliced Beef Stew Nikujaga Recipe (4)

5) In a small mixing bowl, combine Soy Sauce, Japanese cooking sake and Swerve/Monkfruit.  Set aside.

Keto Japanese Sliced Beef Stew Nikujaga Recipe (29)

Keto Japanese Sliced Beef Stew Nikujaga Recipe (12)

6) Prepare Shirataki Noodles by straining prepacked liquid and washing noodles under cold water.  Set aside in a bowl.

Keto Japanese Sliced Beef Stew Nikujaga Recipe (30)

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.

Keto Japanese Sliced Beef Stew Nikujaga Recipe (31)

Keto Japanese Sliced Beef Stew Nikujaga Recipe (32)

9) After 30 seconds, add dashi, daikon cubes and soup mix from step 5).  Bring to boil and once boiling, reduce heat to medium low to low.  Cover 7/8 of the way and let it slow cook/simmer for 15 minutes.

Keto Japanese Sliced Beef Stew Nikujaga Recipe (33)

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).

Keto Japanese Sliced Beef Stew Nikujaga Recipe (13)

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.

Keto Japanese Sliced Beef Stew Nikujaga Recipe (36)

Keto Japanese Sliced Beef Stew Nikujaga Recipe (26)

Hope you enjoy your low-carb/keto Japanese Sliced Beef Stew – Nikujaga! 

If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!

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Keto Japanese Sliced Beef Stew Nikujaga LowCarbingAsian Pin 2

Keto Japanese Sliced Beef Stew Nikujaga LowCarbingAsian Cover

Japanese Sliced Beef Stew - Nikujaga

The BEST Asian Low-Carb/Keto recipe for Japanese Sliced Beef Stew - Nikujaga . Enjoy this delicious traditional dish at only ~3g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 3 votes
Course: Main Course
Cuisine: Japanese
Keyword: ketobeefjapanesestew, ketonikujaga, lowcarbbeefjapanesestew, lowcarbnikujaga
Prep Time: 15 minutes
Cook Time: 15 minutes
Optional Marinating Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Print Recipe

Ingredients

  • 1/2 lb Thin Slice of Rib Roast or Chuck (we use Chuck)
  • 8 oz 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 Swerve/Monkfruit
  • 1 Stalk Green Onion
  • 1/16 tsp Togarashi (optional and can also be substituted with Red Cayenne Pepper)

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 Soy Sauce, Japanese cooking sake and Swerve/Monkfruit. 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 heat to medium 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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