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Nikujaga

Name: Nikujaga
Prep time: 20 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 300 g Beef (very thinly sliced); 700 g Potatoes (in large pieces); 2 pieces Onions; 1 piece Carrot; 400 ml Dashi; 60 ml Soy sauce; 60 ml Mirin; 40 ml Sake; 1 tbsp Sugar; 200 g Shirataki noodles (optional); 20 ml Vegetable oil; 100 g Green beans

Nikujaga is a classic Japanese main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Beef (very thinly sliced), Potatoes (in large pieces), Onions, Carrot, Dashi, Soy sauce, Mirin, Sake, Shirataki noodles (optional) and Green beans, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. True to traditional Japanese cooking, the dish focuses on emphasizing natural umami, precise seasoning, and delicate broths.

In authentic Japanese tradition, Nikujaga is best presented with steamed short-grain rice, miso soup, and pickled vegetables.

If you enjoy authentic Japanese cooking, be sure to also explore our recipe for Katsudon.

Difficulty: easyPrep: 20 minCook: 35 minServes 4

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Ingredients

Beef (very thinly sliced)300 g
Potatoes (in large pieces)700 g
Onions2 pieces
Carrot1 piece
Dashi400 ml
Soy sauce60 ml
Mirin60 ml
Sake40 ml
Sugar1 tbsp
Shirataki noodles (optional)200 g
Vegetable oil20 ml
Green beans100 g

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Cut the potatoes into large pieces and soak them ten minutes in cold water to lose the surface starch.

Step 2🍳 Fry

Fry the onion in oil for two minutes, add the thinly sliced beef and cook until it loses its pink.

Step 3

Add the potato and carrot and turn them so they take on the fat from the meat.

Step 4

Add the dashi, sake and sugar, bring it up and skim.

Step 5🍲 Simmer

Cover with an otoshibuta or a foil disc with a hole in it and simmer ten minutes over medium heat.

Step 6🍲 Simmer

Add the soy and mirin and simmer fifteen minutes more, until only a little liquid is left at the bottom.

Step 7

Add the beans for the last three minutes, take it off the heat and let it stand twenty minutes.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Nikujaga reflects the timeless heritage of traditional Japanese home cooking, emphasizing natural umami, precise seasoning, and delicate broths. Prepared for generations for family gatherings and celebrations, it represents the heart of regional culinary identity.

Dietary Substitutions

For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.

Chef Technique Tips

Take the time to thoroughly sear and brown beef (very thinly sliced) in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.

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