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Hi Reader,

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My husband and I usually try to visit Japan once a year, but this time, we chose Europe for our summer vacation (which was amazing!). Still… I’ve been feeling so homesick lately.

So, to comfort myself, I made nikujaga, Japanese meat and potato stew. It’s one of my all-time favorite dishes from my mom, and I ask her to make it every time I go back home. 🧡

After a lot of testing (and tasting, definitely the best part), I’m excited to share what might be my best version ever. I hope it brings you the same warm, cozy feeling it gave me.

🍳New Recipe: Nikujaga (肉じゃが)

Nikujaga is a comforting Japanese stew made with tender sliced beef, potatoes, onions, carrots, and shirataki noodles.

It’s usually seasoned with soy sauce, mirin, sugar, and sake—but I’ve swapped the sugar for maple syrup to keep things refined sugar-free, while still staying authentic.

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✨Why you’ll love this recipe

• Perfect for meal prep (lasts 3–4 days in the fridge)
• Uses maple syrup instead of refined sugar
• No dashi needed! The veggies bring plenty of umami
• The beef stays soft and juicy (added at the end!)
• No stir-frying or trimming veggie edges needed

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Get the recipe

💡Pro Tip: Don’t Skip the Otoshibuta

If you’ve made simmered dishes like inari age, you might know this one already!

Otoshibuta is a drop lid that keeps ingredients from moving around while cooking, so they stay pretty and absorb more flavor.

Don’t have one? No problem!

Make a quick DIY version with baking paper. Just cut it into a circle slightly smaller than your pot, poke a few holes, and place it right on top of your ingredients.

It’s a game-changer for simmered Japanese dishes!

💬Let's Chat

What’s one Japanese dish you’ve always wanted to try at home? Hit reply and let me know. I might feature it in a future post!

Or if you make this nikujaga, tag me on Instagram @givemeumami so I can see your beautiful creation 🧡

Thanks so much for being here.
Wishing you a warm and delicious week 🍙

- Kurumi

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P.S. I’m working on a homemade dashi recipe. It’s easier than you think! Keep an eye out for it in next week’s email 🙂

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