Niku-Jaga (Japanese Beef Stew)

Marsha Gardner


My husband and I hosted many foreign students over the years. We always loved to have them cook for us. It gave them a chance to share their culture and for us to take a culinary trip without leaving home.

A favorite of ours in Niku-Jaga which Naoki Sekiya made for us. We have remained in contact with Naoki for over 20 years.

★★★★★ 1 vote


3/4 lb
thinly sliced raw beef, cut into 1 1/2 inch squares
4 medium
white potatoes, peeled, in large cubes
2 medium
onions, peeled, and cut into this semicircles
4 tsp
canola oil
2/3 c
1/4 c
sake or dry white wine
2 Tbsp
3 Tbsp
soy sauce


1Saute` beef in 2 teaspoons oil for 2 minutes or until browned, then remove from pan along with any meat juices.
2Add 2 teaspoons more oil to pan along with the potatoes and onions; saute` 2 minutes until onions get separated.
3Add water, sake, and sugar. Bring to a boil and cook loosely covered until potatoes re half done. Add soy sauce and the beef along with any juices; bring to a boil again and cook loosely covered until potatoes are quite tender (15 minutes). Serve hot.
4I suggest if you do not use Sake you add 1/2 teaspoon fresh ginger along with the soy sauce to give it extra flavor.

About Niku-Jaga (Japanese Beef Stew)

Course/Dish: Beef
Regional Style: Asian