Nikujaga: Japanese stewed meat and potatoes cooked in a thermal slow cooker

    2 hours 10 min

    Tonight's dish is a simple to prepare Japanese meal. Nikujaga is a home-cooked dish, a meat, potato and onion stew cooked in sweetened soy sauce. It is served with a bowl of rice and miso soup.


    Hampshire, England, UK
    5 people made this

    Serves: 4 

    • 750ml miso soup
    • 100ml Japanese soy sauce
    • 1½ tablespoons mirin
    • 400g small new potatoes, cut in half
    • 1 onion, cut into 8 wedges and separated
    • 3 carrots, peeled and cut into 15mm thick pieces
    • 500g sirloin beef, cut into thin strips

    Prep:10min  ›  Cook:2hr  ›  Ready in:2hr10min 

    1. Add everything except the beef to the inner pot. Bring to the boil.
    2. Add the beef and bring back to the boil and skim off any scum that forms on the surface.
    3. Turn off the heat and put the inner pot, with its lid on, into the insulated outer container.
    4. Shut the lid and leave to thermal slow cook without power for 2 to 3 hours.
    5. Serve with rice cooked in the top pot if you have one. If you don’t have a top pot, cook the rice separately.

    See it on my blog

    Check out this recipe Mr D's Thermal Cooking Site

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