Nikujaga from Just One Cookbook on Pinay In Texas Cooking Corner


1 large onion

1/2 carrot

2 medium potatoes

1/2 lb thinly sliced meat (usually beef or pork)

1 pkg shirataki noodles

A couple of snow peas/green beans/green peas for decoration, accenting green color.

1 Tbsp. vegetable oil

2 cup (500ml) dashi stock


4 Tbsp. mirin

4 Tbsp. soy sauce

2 Tbsp. sake

1 Tbsp. sugar


1. Make dashi stock.


3. Cut the potatoes into 4 wedges and smooth the edge of potatoes.  If the pieces have sharp edges then they are likely to break into pieces during the cooking process from bumping into each other.  We call this Japanese cutting technique mentori.  Soak the potatoes in water to prevent from changing color.

4. Cut the sliced meat in half.  Rinse and drain shirataki noodles.



7. In a large pot, heat oil on medium heat and sauté the onion. 


9. Add the potatoes, carrots, and shirataki noodles.

10. Add dashi stock and Seasonings bring to a boil. 

11. Once boiling, turn down the heat to medium and skim off the scum.  Make sure all the ingredients are flat and most of ingredients are covered by the soup. 

12. Place otoshibuta and simmer on medium heat for 10-15 minutes, or until vegetables are cooked.  Otoshibuta is necessary to maintain the shape of the vegetables being stewed.  Do not mix the ingredients while cooking; Otoshibuta will help the flavor circulate automatically.



Nikujaga tastes even better the second day so don’t worry if you can’ finish all the food.