Sylvia’s Japanese Simmered Beef with Potatoes and Peas

Japanese Simmered Beef Potatoes Peas

This is a very easy recipe! Do not be intimidated by the fact that it is Japanese. Contrary to popular belief Japanese Home Cooking is simple to prepare with inexpensive seasonal ingredients, is natural and wholesome, delicious and nutritious. This dish in particular is quite comforting, which is something we all need in these challenging times. Embracing my time in the 1980s-1990s learning the skills to cook Japanese food, I developed and tested a whole meal around this dish the other evening, so it should be easy for you. It’s gluten free too. Vegetarian or vegan use finely diced mushrooms – full of umami goodness. Accompany with my Green Beans with Sesame Dressing or a leafy green salad. Prepare this easy Miso Soup with Silken Tofu to add that extra umami flavour to the meal and let me know how you go. Take care. Stay safe and well. Enjoy! Sylvia xx

220g quality lean beef mince (or finely diced mushrooms for vegetarian/vegan)
150g-180g or 2 medium sized potatoes, preferably Nicola or Dutch Cream
1 Tablespoon sunflower, peanut or rice bran oil
60g fresh or frozen peas
250ml filtered water
60ml (3 Tablespoons) light soy sauce
2 teaspoons raw caster sugar
Salt and two small knobs of butter (omit for vegan)
1-2 spring onion, green tops finely shredded/sliced or finely chopped chives


  • Peel the potatoes and cut them into bite size pieces.
  • Place the water, light soy sauce and sugar into a bowl. Stir until sugar has dissolved.
  • Heat the oil in a wide medium-large sized saucepan, enough to take all ingredients.
  • Add the beef. Break it up with a fork so not to form large lumps. Fry until it is just cooked.
  • Add the potato pieces and stir to coat with the beef. Add the water and soy sauce mixture.
  • Bring to the boil over medium-high heat and cook for about 2-3 minutes.
  • Lower the heat and gently simmer uncovered for approx. 15-20 minutes.
  • Add the peas and cook a further 2-3 minutes or until the potatoes are cooked and the peas are still green in colour.
  • Simmer until the sauce reduces by about two thirds. Taste. Adjust seasoning if necessary.
  • Serve in bowls. Add a small knob of butter on top and a few pinches of salt. Garnish with the finely sliced spring onions or finely chopped chives.
  • Accompany with my Green Beans with Sesame Dressing or a leafy green salad and this Miso Soup with Silken Tofu to sip throughout the meal.

This dish is comforting and full of umami. If you are so inclined, match it with a dry Rosé wine from Provence. Enjoy! Sylvia xx

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