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Ingredients for 4

  • 1 lb. (450 grams) sirloin steak [1]
  • 3 thin slices ginger
  • 4 medium size potatoes
  • 1 carrot
  • 1/2 onion (or 1 whole small onion)
  • 6 green beans
  • 1 bag shirataki noodles (optional)
  • 1 tbsp. vegetable oil
Ingredients for broth
  • 1 4/5 cups (400 ml) water or dashi
  • 1 tbsp. sugar
  • 4 tbsp. mirin
  • 3 tbsp. shouyu (soy sauce)
  • 1 tbsp. sesame oil (optional)
  1. Wash, peel, and cut potatoes into 1.5" cubes. Leave them in water for 10 min. Drain and let it dry.
  2. Cut beef thinly like "sukiyaki" meat.
  3. Cut a carrot into 1 inch long pieces.
  4. Slice onion.
  5. Sprinkle salt (1/2 tsp.) over shirataki and mix well with both hands. Rinse. Put it in cold water and boil for 5 min. Drain. Cut into 1.5 inch long segments.
  6. Boil water with a pinch of salt. Add green beans and boil for 1 min. Drain and run cold water. (Cold water preserves the color) Cut them into 1.5 inch long segments.
  7. Cut ginger into small strips.
  8. Make your pan ready to stir fry. Heat your pan again and add salad oil. Stir fry beef, onion and ginger. Drain the fat if using ground beef.
  9. Add shirataki, potatoes, carrots and stir fry.
  10. Add water or dashi and bring it to boil.
  11. Skim the foam and reduce heat to medium.
  12. Add sugar, mirin and sesame oil and cover with otoshi-buta [2]. Reduce heat and simmer for 10 min.
  13. Add soy sauce and stir gently. Cover and simmer 10 min.
  14. Add green beans and bring it to boil for a 2-3 min.
  15. Serve with steamed short-grain rice.


  • [1] Sirloin can be substituted with ground beef.
  • [2] If you do not have an otoshi-buta, use a piece of parchment paper cut to cover 3/4 of the surface. Lay the paper directly on the surface of the nikujaga. This allows the broth to reduce while preventing the potatoes from drying.
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