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Japanese Inspired Pot Roast

Japanese Inspired Pot Roast combines two classic flavors, American pot roast and Japanese soy and mirin broth, into one luscious dinner spanning cultures.

Individually portioned serving of Japanese inspired pot roast with vegetables, udon, and gravy.

This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Japanese Pot Roast

Classic beef pot roast with potatoes, onions, and carrots is probably the most comforting of comfort foods. Some might wonder why mess with perfection.

My answer to that is why not.

By now, it’s well known I love playing with flavors, herbs/spices, and fusion foods. International flavors can be made at home quite easily with just a bit of patience and practice plus a dollop of adventure.

Family style bowl of Japanese style pot roast with udon noodles, vegetables and gravy.

Just a disclaimer about this recipe: there’s a bit of love, labor, time, and ingredients in this recipe. I’d not recommend this recipe for a busy weeknight but rather a weekend family dinner, at least until you’ve made it a few times.

Also this post for Japanese Inspired Pot Roast is REALLY long! You can hit the jump to recipe at the top of the post or simple scroll down. I provide some process or step by step pictures as well.

Ingredients Needed to Make Japanese Inspired Beef Roast

The average-to-large grocery store can provide all the ingredients needed to make this recipe.

  • 3-4 pound beef rump roast (chuck roast works too, but yields much more grease that needs to be removed. I used a 3.17 lb. Certified Angus Beef bottom round rump roast.)
  • Pantry items: salt, pepper, flour, beef stock, butter, star anise pod, and cornstarch.
  • Produce: onion, garlic, ginger, mushrooms (3 types), carrots, and daikon (see below for more about daikon.)
  • Condiments: sesame oil, mirin, and soy sauce.
  • Optional ingredients: udon noodles, jasmine rice, green onions, and cilantro.
Ingredients to make Japanese inspired pot roast: Certified Angus Beef rump roast, mushrooms, carrots, daikon, garlic, ginger, green onions, yell onion, cilantro, sesame oil, mirin, soy sauce, beef broth, and star anise.
Pictured Mirin and Soy Sauce are authentic condiments brands.

What is Daikon?

Daikon is a radish. It looks like a white carrot, only much larger. Daikon is tremendously popular throughout Asian countries like China and Japan.

I was first introduced to daikon in Vietnamese sandwiches Bahn Mi. Carrots and daikon are pickled and used as a condiment on the sandwich, much like coleslaw is used atop a pulled pork sandwich.

Despite having eaten daikon for most of my life, it’s only been in the last few years that I saw one raw, in its natural state and learned it was a radish.

When eaten raw, it’s a bit tart and spicy. Once cooked, its natural sweetness comes out. Those two properties are much like red radishes commonly sold in our grocery stores.

Close up view of the Japanese pot roast surrounded by udon noodles, vegetables, gravy, and garnishes of cilantro and green onions.

Are Mirin and Sake the Same Thing?


Both Mirin and Sake start the same by becoming rice wine. However, sake is used for drinking whereas mirin is used for cooking. Mirin is a core ingredient in many Japanese recipes, just like soy sauce.

Think of it this way: mirin is the cooking wine you can buy at your local grocery store but would never consider drinking; sake is what you purchase at your local wine/liquor store to be served to dinner guests.

Mirin is sweeter than sake too. It’s been fortified with sugar and other ingredients.

In a pinch, you can use sake in place of mirin by dissolving sugar into it. Personally, I’d only do this in extreme need and in small quantities.

Individual portion of Japanese pot roast with daikon, carrots, mushrooms, udon noodles, and gravy.

Is There a Difference in Soy Sauce or Mirin Brands?


Condiments are much like cars; wide variety in makes, models, features, and luxury.

As I mentioned above, today’s grocery stores have fantastic international aisles where all kinds of products can be found. Soy sauce and mirin are surely among the products.

Unfortunately, many of the more well known brands of these condiments are not 100% authentic. Many have other ingredients in them to speed up the aging process that ultimately would give these products their flavor.

Due to the additives, the flavors aren’t as rich or deep as those made in the traditional way. In simple terms, soy sauce, mirin, and other ingredients like balsamic vinegar need to be aged like wine does.

The longer it’s aged, the more expensive it is, just like wine or whiskey. The widely available brands the grocery store work very well in this recipe, however, double the amount is needed.

Family style bowlful of udon noodles, Japanese pot roast, vegetables, and gravy.

Please see the notes in the recipe card for how much of each to use based on which brands you’re using.

Using too much of the good stuff will take umami to a not so good level. Using too little of the widely available stuff will leave you with a bland, flavorless meal. (I speak from experience, I have made this recipe several times trying to get the balance right with both grades of products.)

What’s the Best Cut of Beef for Japanese Style Pot Roast?

Rump roast!

I am a huge fan of the chuck roast. It’s usually less expensive, has amazing marbling, and when left to slow cook or braise for hours, it utterly tender.

The first couple of rounds with this recipe, I used chuck roast.

And, I didn’t like it as much as I wanted.

The aforementioned amazing marbling in the chuck roast yielded too much renderings that interfered with the final results of my sauce.

I’m old school and scoop out renderings with a kitchen tablespoon or let it cool and solidify, then remove it. Both of these did not work well enough.

3.17 lb Certified Angus Beef Bottom Round Rump Roast searing in oil.

Trying the recipe again with a bottom round rump roast produced the exact results I was hoping for. Yes, there are still renderings to remove, but a lot less. Because this is a low and slow recipe, the rump roast with less marbling was perfectly cooked and moist.

How to Make Japanese Pot Roast?

Below are the step by step (or condensed steps) for making Japanese Inspired Pot Roast in a Dutch oven.

Salt and peppered beef rump roast.

Pat the roast dry and season with salt and pepper prior to searing.

The rump roast has been coated in flour and more salt and pepper has been sprinkled.

Pat/sprinkle the flour over the roast. I like to sprinkle a bit more salt and pepper as well, but it’s not necessary.

Searing the end of the rump roast in a dutch oven.

Sear all sides of the roast, including the ends/sides.

The aromatics: onion, garlic, and ginger have been added to the dutch oven which just seared the roast.

Once the roast has been seared, set it aside and sauté the onion, garlic, and ginger.

Low-sodium beef stock is being added to the dutch oven to deglaze it and begin building the broth.

Slowly pour in the low sodium beef stock and deglaze the bottom, pulling up all the stuck on bits.

Ohsawa Organic Genuine (authentic) mirin being added to the broth.

Add the mirin to the broth.

Authentic soy sauce is being added to the broth.

Add the soy sauce being. Use measuring cups for accuracy.

Star anise pods being added to the broth base.

Dropping in two star anise pods. If using broken ones, puzzle together pieces to make whole ones.

The rump roast has been returned to the dutch oven into the broth, ready to braise.

Return the rump roast to the dutch oven into the broth; braise and wait!

Shiitake, cremini, and white button mushrooms being sautéed.

Sauté the shiitake, cremini, and white button mushrooms during the last half hour of braising the roast.

Straining the aromatics from the broth.

Strain out the aromatic using a fine mesh sieve (with or without using a coffee filter as a liner for catching the renderings).

The roast, broth, and vegetables returned to the pot to resume braising. Shown here in a slow cooker.

Add the mushrooms, daikon, carrots, strained broth, and roast back to the dutch oven. The Japanese Inspired Pot Roast is pictured here in the slow cooker as slow cooker directions are provided below.

The Japanese inspired pot roast and veggies are all cooked.

The roast and vegetables are done, time to make the sauce.

Reducing the broth to make gravy.

Bring the remaining sauce to a quick boil.

A quick cornstarch slurry has been made using the hot Japanese inspired broth.

Remove a couple of cups of HOT broth and whisk in the cornstarch until smooth.

Pouring the cornstarch slurry into the hot simmering broth.

Pour the cornstarch slurry into the hot simmering broth. Whisk it in well until smooth and the boil resumes.

The thickened gravy is clinging to the spoon, showing it has reached the desired consistency.

Personally, the sauce is thick enough once it clings to the back of a spoon.

Quickly sautéed the udon noodles in a bit of sesame oil and the reserved broth.

Quickly sauté the udon noodles in a bit of sesame oil and the reserved broth.

Japanese Pot Roast Noodle bowl: stir fried udon noodles tossed with the meat, veggies and then the sauce.

If making a Japanese Pot Roast Noodle bowl, toss in the meat, veggies and then the sauce.

Japanese Inspired Pot roast converted to an Udon Noodle bowl.

Japanese Inspired Pot Roast

Course: Main Course
Cuisine: Asian
Keyword: Japanese Pot Roast
Prep Time: 1 hour
Cook Time: 4 hours 15 minutes
Resting Time: 10 minutes
Total Time: 5 hours 25 minutes
Servings: 6
Calories: 943 kcal
Author: Michelle De La Cerda

Beef rump roast, Japanese condiments, and pantry staples produce a luscious, deeply flavored pot roast unlike any you've had before.



  • 3 lb beef bottom round rump roast 3-4 lbs
  • 1 tsp salt to taste; divided
  • 1 tsp black pepper to taste; divided
  • ¼ cup all purpose flour
  • 6 tbsp sesame oil divided
  • 2 cups onion diced
  • 3 tsp garlic roughly chopped
  • ¾ oz fresh ginger about an inch
  • 32 oz low-sodium beef stock
  • 1 cup low-sodium soy sauce ½-⅔ cup authentic soy sause
  • 1 cup mirin ½-⅔ cup authentic mirin
  • 2 pods star anise more if broken
  • 5 oz shiitake mushrooms sliced
  • 4 oz white button mushrooms sliced
  • 8 oz cremini mushrooms sliced
  • 2 tbsp butter
  • 1 lb carrots sliced
  • lb daikon peeled, sliced in quarters
  • 3 tbsp cornstarch less for thinner sauce/gravy
  • 14.2 oz udon noodles 2-7.1 oz; I used fresh; 1 lb dried noodles
  • ¼ cup green onions chopped; optional
  • ¼ cup cilantro roughly chopped; optional


  1. Pre-heat the oven to 325°F.

  2. Pat the roast dry; season all sides with salt and pepper about ½ tsp. (see notes)

  3. Coat/pat the flour over the seasoned roast.

  4. Warm the dutch oven over medium-high heat.

  5. Add 2 tbsp sesame oil.

  6. Sear each side of the roast until perfectly golden brown, remove and set aside. (see notes)

  7. In the same still hot pot/pan over medium-high heat, sauté the onions, garlic, and ginger until the onions begin to soften, about 5-7 minutes (see notes)

  8. Add the beef broth, deglaze the the bottom, pulling up any stuck on bits.

  9. Add the mirin, soy sauce, and star anise (see notes)

  10. Bring the sauce to a full boil, then remove from heat.

  11. Return the roast to the dutch oven, cover, then barise for 3 hours, turning after 90 minutes.

  12. The last 20 minutes of braising, in a 12" skillet heated on medium-high, add the 1 tsp of remaining sesame oil and 1 tsp butter.

  13. Once the butter has melted, add all the mushrooms and sauté about 4 minutes. (see notes)

  14. The fat should be absorbed, add the remaining tsps of both oil and butter and continue to satuee for an additional 4 minutes.

  15. Season with the remaining ½ tsp salt and pepper and finish sautéing for 2 more minutes.

  16. At the 3 hour mark, transfer the roast to a plate and set aside.

  17. Increase the oven temperature to 375°F.

  18. Strain discard the solids from the broth, skimming the renderings as well. (see notes)

  19. Once the broth has been strained, return it to the Dutch oven along with the roast.

  20. Add the mushrooms, carrots, and daikon; cover and return to the oven.

  21. Braise for an additional hour.

  22. Remove the roast from the oven, setting it on a cutting board to rest.

  23. Strain out the vegetables, place in a large bowl; set aside and keep warm.

  24. Remove ¼ cup of the liquid; set aside.

  25. Place the Dutch oven with the broth over medium heat on the stove.

  26. Bring to a high simmer to reduce the broth; 3-5 minutes.

  27. Remove 2-3 cups of the hot liquid.

  28. In a large bowl, whisk the cornstarch into the hot broth, take care to not have any lumps or chunks.

  29. Whisk the cornstarch slurry into the remaining simmering broth.

  30. Once fully incorporated, reduce to low and cover. (see notes)

  31. Slice, chop, or shred the roast to desired size; set aside.

Noodle Bowl Presentation

  1. Heat the skillet over medium high heat, add 2 tbsp sesame oil.

  2. Add the prepared udon noodles (see notes) to the hot skillet, gently stir.

  3. As the noodles absorb the the oil, add the reserved ¼ cup broth, mix well.

  4. Reduce heat to medium, add the vegetables and meat to the skillet, mix well.

  5. Stir in the thicken sauce/gravy.

  6. Mix in 2 tbsps of both the green onions and cilantro, reserving the rest as garnish.

  7. Bowl and serve, sprinkling the remaining garnishes; enjoy.

Platter Presentation

  1. Heat the skillet over medium high heat, add 2 tbsp sesame oil.

  2. Add the prepared udon noodles (see notes) to the hot skillet, gently stir.

  3. As the noodles absorb the the oil, add the reserved ¼ cup broth, mix well.

  4. Mix in 2 tbsps of both the green onions and cilantro, reserving the rest as garnish.

  5. Transfer to a serving bowl.

  6. Slice the roast, transfer to a platter.

  7. Put the gravy in a bowl or gravy boat.

  8. For serving individually: layer the meat and vegetables on a bed of noodles, top with the sauce and remaining garnishes.

Slow Cooker Instructions

  1. Sear the roast in a 12" skillet using the directions above.

  2. Once seared, placed into the slow cooker on HIGH. Cover.

  3. Continue to follow the above directions for sautéing the aromatics.

  4. Add the hot broth and aromatics to the slow cooker.

  5. Replace the lid and cook on HIGH for 3½-4 hours.

  6. Follow the above directions for sautéing the mushrooms, straining the cooking liquid, discarding aromatics, and adding vegetables.

  7. Replace the lid and cook on HIGH for 2½-3 hours.

  8. Follow the remaining above directions for making the sauce, and selected presentation style.

Recipe Notes

  • I season the side of the roast first being seared and then season the ‘top’ once in the pan.
  • Getting the perfect sear on a roast of this size can take up to 15 minutes.
  • When sautéing the aromatics, an additional tbsp of oil may be needed.
  • Major/popular brands of soy sauce and mirin require a full cup each to have the depth necessary for this recipe. Authentic sauces, those costing approximately $20 per bottle, need about half that, anywhere between ½-⅔ cup. 
  • I like to cook the mushrooms at least 10 minutes, trying to disturb them as little as possible to get a deep golden brown color on them. 
  • Set the skillet aside that was used for the mushrooms; it will be needed again.
  • I use a fine mesh sieve to strain out the solids. Lining it with a coffee filter helps catch the renderings as well, but does take a lot longer for the liquid to pass through. This quantity of broth can take up to 3 coffee filters to properly strain. 
  • Depending on you want to serve this: mixed all together or layered (noodles, meat, veggies, topped with the sauce) will determine the final steps. 
  • Slow cooker times vary based on actual meat poundage.
  • If using dried udon noodles, prepare according to package directions, completely strain the cooked noodles, then resume following this recipe directions. 
Nutrition Facts
Japanese Inspired Pot Roast
Amount Per Serving
Calories 943 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 8g50%
Cholesterol 151mg50%
Sodium 3456mg150%
Potassium 2034mg58%
Carbohydrates 97g32%
Fiber 10g42%
Sugar 27g30%
Protein 71g142%
Vitamin A 12834IU257%
Vitamin C 35mg42%
Calcium 145mg15%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

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If you’re looking for other Asian or Asian inspired recipes using beef, check these out.

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Thank you for sharing!

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  • Reply
    Sara Welch
    October 18, 2019 at 4:11 pm

    5 stars
    This was such a flavorful and easy meal! Easily, a new family favorite recipe; even my picky eaters loved it!

  • Reply
    Dorothy Reinhold
    October 18, 2019 at 8:40 pm

    This is such a fun twist on a classic. I am really excited to try this one!

  • Reply
    October 20, 2019 at 8:23 am

    5 stars
    This pot roast looks so juicy and inviting! A must try recipe for sure!

  • Reply
    Erin | Dinners,Dishes and Dessert
    October 20, 2019 at 8:23 pm

    This is such an amazing flavor combo!! Would love to try it!

  • Reply
    October 21, 2019 at 12:46 am

    5 stars
    Loving this version of pot roast! the Japanese flavors are perfect!!

  • Reply
    Chrissie Baker
    October 21, 2019 at 3:13 am

    5 stars
    This is delicious! The only problem is that I should have doubled the recipe!

  • Reply
    October 21, 2019 at 4:41 am

    5 stars
    Such great instructions for a delicious pot roast. LOVE the flavors in the sauce!

  • Reply
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