Recipe by: Nobuko Crawford

Source: Family recipe


  • 400 g sliced beef or pork
  • 750 g potatoes
  • 2-3 carrots
  • 2-3 onions
  • 1 packet Ito-Konnyaku (Konnyaku noodles, see photo in attached PDF file)
  • 1 cup water
  • 1 Tbsp vegetable oil
  • 1 sachet Dashi powder (Katsuo), see photo in attached PDF file
  • 2 Tbsp raw sugar
  • 3 Tbsp Sake
  • 3 Tbsp Mirin*
  • 3 Tbsp light soy sauce
  • 2-3 field or green peas for garnish, boiled and sliced


  • Cut the potatoes and the carrots into cubes. Cut the onions into 1/8 blocks.
  • Soak the potato cubes in water.
  • Boil the Konnyaku in water for 2-3 mins then rinse.
  • Heat the oil in a deep pot.
  • Stir fry the sliced meat, carrots and onions for 1 min (meat doesn’t have to be cooked at this point).
  • Add the potatoes, 1 cup water, Dashi powder, raw sugar, Sake, and Mirin and cover with a lid.
  • Lower the heat and cook for 20 mins, stirring once.
  • Add the Konnyaku, light soy sauce and cook a further 5-10 mins until the potato and carrots are cooked.
  • Transfer to a serving bowl and garnish with field peas or green peas.

Download PDF file here: Japanese Niku-Jaga (Meat & Potato) Nobuko Crawford