Washugyu Beef Nikujaga

Updated: Sep 15, 2021

Picture this: chunks of potato, carrot and onion are simmered alongside extra-thin slices of wagshuyu beef in a savory and sweet sauce. Freshly steamed and bright green string beans sprinkled throughout, add a delightful pop of color and a satisfying mild crunch. If this sounds familiar, that’s because we put a little scoop of this dish in every bento box that we make, as a side. This delicious, Japanese take on beef stew is called nikujaga, or literally “meat and potatoes”. Fortunately for us, it is astonishingly easy to make using stuff we have right in our store! Combine our nikujaga sauce with our premium washugyu beef chuck roll slice for a meat and potato stew that you can eat all week long! Check out the following recipe for details on how to bring nikujaga to your very own kitchen.


Serves 2-3

Prep time: 15 minutes

Cook time: 15 minutes

Rest time: 30 minutes

Total time: 1 hour


1 packet nikujaga sauce

*note, the sauce does not need to be diluted in any way. Use it as is, but shake well first!*

2 medium size potatoes (about 1lb)

4 oz Washugyu chuck roll slice

½ medium-sized onion

⅓ large carrot

½ cup string beans