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Nikujaga recipe fused by fiona uyema

Nikujaga - Japanese Style Lamb Stew

This Nikujaga - Japanese Style Lamb Stew - recipe takes inspiration from my time living in rural Japan and was one of my favourite dishes to make back then.
Prep Time: 10 minutes
Cook Time: 30 minutes
Course: Main Course
Cuisine: Fusion, Japanese
Keyword: lamb, one pot, slow cooker, stew
Servings: 4
Author: Fiona Uyema
Cost: 15


  • Vegetable oil
  • 1 large onion peeled & roughly chopped
  • 250 g beef mince good quality
  • 1 tablespoon Fused Chopped Ginger
  • 1 large carrot peeled & roughly chopped
  • 2 large potatoes peeled & roughly chopped
  • Blanched green beans to serve

For the broth

  • 500 ml water
  • 2 dried shiitake mushrooms
  • Sheet of dried Irish kelp seaweed
  • 80 ml Fused soy sauce
  • 2 tablespoons sake
  • 1 tablespoon mirin
  • 1 tablespoon sugar


  • Heat the oil in a large, heavy-based saucepan on a medium to high heat.
  • Add the onion and fry for a minute or so. Then add the beef mince and ginger and continue to fry for a few more minutes.
  • Toss in the carrot and potatoes.
  • Mix all the ingredients for the broth together in a large bowl and then add to the saucepan.
  • Bring to the boil and then reduce to a simmer.
  • Using a ladle remove any foam that floats to the top of the water.
  • Cover with a lid and cook on a low heat for about 30 minutes or until the vegetables are cooked through (remove the kelp seaweed before serving)
  • Serve in a bowl and top with thinly sliced blanched green beans, accompanied by rustic bread.
  • This stew recipe would also work well with a slow cooker!
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