Best Nikujaga: The Ultimate Secret Recipe!

Nikujaga is more than just a recipe; it’s a warm hug in a bowl, a taste of home for many in Japan, and a delightful discovery for anyone new to its charms. This beloved Japanese meat and potato stew, simmered to perfection in a sweet and savory broth, is the kind of dish that fills the kitchen with an irresistible aroma and brings everyone eagerly to the table. Whether it’s a chilly evening or a day when you simply crave something deeply satisfying, Nikujaga delivers. Get ready to explore this iconic dish, learn its heartwarming story, and, most importantly, create your very own pot of Japanese comfort.

What is Nikujaga? Your Cozy Bowl of Japanese Tradition

At its heart, Nikujaga is a classic Japanese stew, renowned for its comforting and deeply satisfying qualities. The name itself offers a clue to its core components: “Niku” (肉) means meat, and “Jaga” (じゃが) is a shortened form of “jagaimo” (じゃがいも), the Japanese word for potatoes. So, quite literally, Nikujaga translates to “meat and potatoes.” This straightforward name, however, belies the wonderful depth of flavor and cultural resonance the dish holds. The magic of Nikujaga lies not in exotic or complicated ingredients, but in the careful preparation and harmonious blend of simple, everyday items elevated to iconic status.  

The primary ingredients are thinly sliced meat—most commonly beef or pork—and hearty potatoes. These are typically joined by onions and carrots, all gently simmered together in a distinctively Japanese broth. This flavorful liquid is usually built on a base of dashi (Japanese soup stock), soy sauce, mirin (sweet cooking wine), sake (Japanese rice wine), and sugar, creating a perfect balance of sweet and savory notes.  

Nikujaga is a cornerstone of Japanese home cooking, often referred to with the affectionate term “ofukuro no aji” (おふくろの味), which translates to “mother’s taste” or “mom’s cooking”. This association speaks volumes about its place in Japanese culture, evoking feelings of nostalgia, family warmth, and the simple joys of a home-cooked meal. Beyond the home kitchen, Nikujaga is also a popular item on the menus of casual Japanese pubs known as izakayas and traditional diners called shokudō. Its presence in these varied settings, from intimate family meals to more public, social gatherings, underscores its wide appeal and accessibility across different social contexts in Japan. It’s a dish that transitions seamlessly, recognized and loved as a universal comfort food.  

A Taste of History: The Comforting Story of Nikujaga

The story of Nikujaga begins in the late 19th century, during Japan’s Meiji era (1868-1912). This was a period of rapid modernization and significant Western influence, as Japan opened its doors to the world after centuries of isolation. One of the most popular narratives attributes the invention of Nikujaga to the chefs of the Imperial Japanese Navy. It’s said that Admiral Tōgō Heihachirō, a prominent figure in Japanese naval history who had studied naval science in Portsmouth, England, played a key role. Upon his return to Japan, he supposedly ordered his naval cooks to create a version of the beef stews he had encountered in the British Royal Navy, likely as a nutritious meal for sailors.  

However, the Japanese chefs faced a challenge. They were unfamiliar with Western stew-making techniques and ingredients like butter, flour for thickening, or rich red wine. Instead of attempting a direct imitation, they demonstrated remarkable ingenuity. Drawing on the resources and palate familiar to them, they adapted the concept using readily available Japanese seasonings: soy sauce, sugar, and mirin. This creative substitution resulted in a dish with a distinctly Japanese sweet-savory flavor profile, quite different from its supposed Western inspiration but delicious in its own right. This process of taking a foreign idea, adapting it with local resources, and ultimately creating something new and uniquely Japanese is a reflection of the broader approach to modernization seen throughout the Meiji era, particularly in the development of yōshoku (Western-influenced Japanese cuisine).  

The exact birthplace of Nikujaga is a matter of friendly debate in Japan, with both the naval city of Maizuru in Kyoto Prefecture and Kure in Hiroshima Prefecture laying claim to its origins. This good-natured rivalry only adds to the dish’s rich lore and highlights its significance in regional identities, making Nikujaga more than just food—it’s a piece of local pride and history.  

Initially, the dish, perhaps known then as “amani” (sweet simmered dish), served a practical purpose: providing a calorie-dense, nutritious meal for sailors. Its ingredients were also easy to source, similar to those used in the famous Navy curry. Over time, Nikujaga transitioned from naval galleys to Japanese homes. It began to gain widespread recognition from the 1960s onwards, becoming a popular household dish by the 1970s, coinciding with an increase in meat consumption across Japan. This evolution from a functional meal to a symbol of nostalgic home cooking beautifully illustrates how food can transcend its original purpose. As it entered home kitchens and was prepared by mothers for their families, it became imbued with emotional and cultural layers, eventually solidifying its status as “ofukuro no aji”—the taste of mother’s cooking.  

Why You’ll Fall in Love with This Nikujaga Recipe

There are so many reasons why Nikujaga captures the hearts (and stomachs!) of those who try it. The first, and perhaps most compelling, is its irresistible flavor profile. Imagine a perfect harmony of sweet and savory notes, with a deep umami richness from dashi and soy sauce, all balanced beautifully. The broth is light yet incredibly flavorful, seeping into every ingredient.  

Then there are the textures: tender, melt-in-your-mouth slices of meat, soft potatoes that have soaked up all that delicious broth, and slightly sweet, yielding onions and carrots. It’s a combination that feels incredibly comforting and satisfying, making Nikujaga the ultimate comfort food, especially on a chilly day or whenever you’re in need of a heartwarming meal. The combination of these fundamental tastes—sweet, savory, and umami—is deeply satisfying and has the power to create strong “flavor memories,” linking the dish to feelings of warmth, care, and home for those who grew up with it, and offering a sense of comforting discovery for newcomers.  

Beyond its taste and texture, Nikujaga is cherished for its versatility. While this recipe provides a fantastic foundation, Nikujaga is a dish that has been lovingly passed down through generations, often with subtle family variations that make each version unique. This adaptability is a key reason for its widespread adoption and enduring popularity. It allows for personalization based on taste or available ingredients, making the dish accessible and encouraging cooks to make it “their own,” fostering a deeper connection.  

And perhaps one of the best parts for home cooks is that Nikujaga is relatively easy to make with accessible ingredients, offering a wonderful and approachable introduction to the world of Japanese home cooking.  

Gathering Your Ingredients for Authentic Nikujaga

To create a truly authentic and delicious pot of Nikujaga, you’ll need a selection of core ingredients that are staples in Japanese cooking. These typically include meat, potatoes, onions, carrots, and the essential seasonings: dashi, soy sauce, mirin, sake, and sugar. Using quality ingredients will always yield the best flavor, so choose fresh vegetables and good seasonings if possible.  

The Heart of the Stew: Choosing Your Meat

The “niku” in Nikujaga most commonly refers to either beef or pork. There’s a notable regional preference in Japan: thinly sliced beef is the traditional choice and more common in Western Japan, particularly in the Kansai region (which includes cities like Osaka and Kyoto). Conversely, thinly sliced pork is often favored in Eastern Japan, including the Kanto region and Tokyo. This difference likely stems from historical agricultural practices, local livestock farming traditions, and varying trade routes within Japan, illustrating how even a “national” dish can bear distinct regional imprints.  

For beef Nikujaga, look for thinly sliced cuts like chuck, ribeye, or sirloin, often sold as “sukiyaki-style” or “shabu-shabu-style” meat. These cuts offer a good balance of flavor and tenderness. For an extra luxurious version, some people even use Wagyu beef. If you opt for pork, thinly sliced pork belly (for a richer flavor) or pork loin are excellent choices.  

The emphasis on thinly sliced meat is a common thread in many Japanese dishes like sukiyaki and shabu-shabu, and it’s crucial for Nikujaga. Thin slices cook very quickly, preventing them from becoming tough. More importantly, their greater surface area allows them to absorb the flavorful broth more effectively, resulting in a delicate, tender texture that beautifully contrasts with the heartier vegetables.  

Pro Tip: If you can’t find pre-sliced meat, you can easily make your own paper-thin slices at home. Partially freeze a block of your chosen meat (beef shoulder loin is a good option) for about 1-2 hours, or until it’s firm but not frozen solid. Then, using a very sharp knife, slice the meat as thinly as possible against the grain.  

Perfect Potatoes for Nikujaga

The “jaga” (potatoes) are arguably the star of the dish, soaking up the savory-sweet broth. The type of potato you choose can affect the final texture of your Nikujaga.

• Yukon Gold potatoes (or similar waxy varieties like “May Queen” in Japan) are often recommended. They tend to hold their shape well during the simmering process, resulting in distinct, tender chunks of potato in the finished stew.  
• Russet potatoes (or other starchy potatoes) can also be used. These varieties are more likely to break down a bit during cooking. While this might mean less defined potato pieces, they absorb the broth wonderfully and can help to slightly thicken the stew, which many people enjoy.  

Ultimately, the choice depends on your personal preference for texture.

A traditional Japanese preparation technique called mentori is often used for potatoes in simmered dishes like Nikujaga. This involves beveling or rounding off the sharp edges of the cut potato pieces with a knife. This simple step helps prevent the potatoes from breaking apart or crumbling during the simmering process, ensuring they remain intact and visually appealing. This attention to detail, even in a rustic home-style dish, reflects a characteristic Japanese appreciation for texture (shokkan) alongside flavor.  

The Flavor Base: Essential Japanese Seasonings

The signature taste of Nikujaga comes from a harmonious blend of key Japanese seasonings. Understanding their individual roles will help you appreciate the depth they bring to the dish. Many of these are fundamental to a wide array of Japanese simmered dishes (nimono), so mastering their balance for Nikujaga will unlock a larger part of Japanese home cooking.

• Dashi (出汁): This is the foundational Japanese soup stock, typically made from kombu (dried kelp) and katsuobushi (dried bonito flakes). It provides a deep, savory umami flavor that forms the base of the stew. You can make dashi from scratch, use convenient dashi packets, or instant dashi powder.  
• Soy Sauce (Shoyu, 醤油): A cornerstone of Japanese cuisine, soy sauce adds saltiness, a rich umami flavor, and a beautiful amber color to Nikujaga. Kikkoman is a widely recognized and reliable brand.  
• Mirin (味醂): This is a sweet cooking rice wine that imparts a mild, nuanced sweetness, a pleasant aroma, and a lovely gloss to simmered dishes. It also helps ingredients absorb flavors more effectively.  
• Sake (酒): Japanese rice wine (distinct from cooking sake, though cooking sake is often used in recipes) adds depth and complexity to the flavor profile. It can also help to tenderize the meat and mellow any strong odors.  
• Sugar (Satō, 砂糖): Sugar is used to balance the saltiness of the soy sauce and contributes to the characteristic gentle sweetness that Nikujaga is known for.  

Optional but Delicious: Shirataki Noodles and Greens

Two common additions often find their way into Nikujaga, enhancing both texture and visual appeal. Their inclusion speaks to the Japanese culinary principle of balancing flavors, textures (shokkan), and colors (irodori) in a meal.

• Shirataki Noodles (白滝) or Ito Konnyaku (糸こんにゃく): These are translucent, gelatinous noodles made from konjac yam. They have a unique, slightly chewy or springy texture and are excellent at absorbing the flavors of the broth. Shirataki noodles are very low in calories and gluten-free. They usually come packed in liquid and should be rinsed and blanched or briefly boiled before use to remove any slight odor they might have.  
• Green Vegetables: To add a pop of vibrant color, freshness, and a contrasting crisp texture, green vegetables like snow peas, green beans, or sugar snap peas are often added towards the end of cooking or used as a garnish. It’s best to blanch these separately for just a minute to cook them lightly while preserving their bright green color and then add them just before serving.  

Step-by-Step: Crafting Your Perfect Pot of Nikujaga

Making Nikujaga is a relatively straightforward process, mostly involving simmering. The key is in the preparation of ingredients and allowing the flavors to meld.

Prep Like a Pro: Getting Your Ingredients Ready

Proper preparation is key to a successful Nikujaga. These steps, including traditional Japanese cutting techniques, are not just for aesthetics but are functional, designed to improve how ingredients cook and absorb flavor, showcasing a practical sophistication in Japanese culinary methods.

• Vegetables:
  • Onions: Cut one large onion into about 8 wedges.  
  • Carrots: Peel one large carrot. A Japanese cutting technique called rangiri (乱切り) is ideal here. To do this, make diagonal cuts while rotating the carrot a quarter turn between each cut. This creates irregular, bite-sized pieces with more surface area, helping them cook evenly and absorb more flavor.  
  • Potatoes: Peel 3-4 medium potatoes (about 1-1.2 lbs). Cut them into large, bite-sized chunks (e.g., quarters or 4-8 pieces depending on size). Perform the mentori technique by using your knife to bevel or round off the sharp edges of each potato piece. This helps prevent them from breaking apart during simmering. After cutting, place the potatoes in a bowl of water to remove excess starch and prevent them from browning while you prepare other ingredients.  
• Meat: If using thinly sliced beef or pork, cut the slices into manageable 2 to 3-inch wide pieces.  
• Shirataki Noodles (if using): Drain one package (around 7 oz or 200g) of shirataki noodles. Rinse them well under cold water. Many cooks recommend blanching them in boiling water for about a minute to remove any distinctive konjac odor. After blanching, drain them again and cut them into shorter, more manageable lengths (e.g., in half or thirds).  
• Green Vegetables (e.g., snow peas, green beans): If using, remove the strings from about 8-10 snow peas or trim green beans. Blanch them in lightly salted boiling water for just one minute until they turn bright green and are tender-crisp. Immediately refresh them in ice water to stop the cooking process and preserve their color. Drain and set aside; these will be added at the very end or as a garnish.  

Building the Flavor: Cooking the Nikujaga

With your ingredients prepped, it’s time to start cooking.

1. Heat about 1 tablespoon of neutral cooking oil (like vegetable or canola oil) in a large, wide-bottomed pot or Dutch oven over medium heat.  
2. Add the onion wedges and sauté until they are softened and translucent, but not browned.  
3. Add the thinly sliced meat to the pot. Cook, stirring gently, just until the meat changes color and is no longer pink. Try not to overcrowd the pot; cook in batches if necessary.  
4. Drain the soaked potatoes and add them to the pot along with the cut carrots. Stir gently to coat them with the oil and any rendered meat juices. Some chefs note that lightly sautéing the vegetables at this stage helps them hold their shape better during simmering.  
5. If using shirataki noodles, add them now and give everything a gentle stir.  
6. Pour in 2 cups of dashi stock. The liquid should almost cover the ingredients; if not, you can add a little water.  
7. Bring the liquid to a boil over medium-high heat. As it comes to a boil, you’ll notice some foam or scum rising to the surface. Use a fine-mesh skimmer or a spoon to carefully remove this scum. This step, known as aku tori (アク取り) in Japanese, is important for a cleaner-tasting and clearer broth, as the scum consists of impurities and denatured proteins that can mar the flavor.  
8. Seasoning the Stew: Now, add the seasonings. A common approach is to add 1-2 tablespoons of sugar (adjust to your preference for sweetness), 2 tablespoons of sake, 4 tablespoons of mirin, and 4 tablespoons of soy sauce. Stir gently to combine. Some cooks prefer a staged approach, adding sugar first to allow it to penetrate the ingredients before adding the liquid seasonings like mirin, sake, and finally soy sauce, believing this enhances sweetness absorption. While the recipe here combines them for simplicity, this staged method is a nuance you might explore as you become more familiar with the dish. The variation itself hints at the subtle culinary philosophies and personal preferences within Japanese cooking, suggesting room for experimentation.  

The Magic of Simmering and Resting

This is where the flavors truly come together. The use of a drop lid and allowing a resting period are integral to the nimono (simmered dish) cooking philosophy in Japan, demonstrating an understanding of how to maximize flavor infusion and achieve optimal texture with gentle, patient methods.

1. After adding the seasonings and stirring, reduce the heat to low.
2. Place an otoshibuta (落し蓋), or Japanese drop lid, directly on top of the ingredients. An otoshibuta sits on the food rather than the pot rim. Its purpose is to help the ingredients cook more evenly with less liquid, prevent them from moving around too much and breaking apart (especially the potatoes), and allow the simmering liquid to circulate efficiently, ensuring everything stays submerged and absorbs flavor. If you don’t have an otoshibuta, you can easily make a temporary one by cutting a piece of parchment paper or aluminum foil into a circle slightly smaller than your pot’s diameter, and poking a few holes in it for steam to escape.  
3. Simmer gently for about 15-20 minutes, or until the potatoes and carrots are tender. You can test this by inserting a bamboo skewer or the tip of a knife into a piece of potato; it should go through easily. Avoid a vigorous boil, as this can cause the potatoes to break apart and the broth to become cloudy.  
4. The Crucial Resting Period: Once the vegetables are tender, turn off the heat. Remove the otoshibuta. Now, for the most important part for flavor development: let the Nikujaga rest, ideally uncovered or very loosely covered, for at least 20-30 minutes. Some recipes even suggest 30-60 minutes. During this cooling period, the ingredients absorb the flavors of the broth much more deeply. Many people swear that Nikujaga tastes even better a few hours later, or even the next day, as the flavors continue to meld and mature. This traditional wisdom aligns with food science, as various chemical processes contributing to flavor harmonization occur as stews cool.  

Expert Tips for Nikujaga Success

To help you achieve the most delicious pot of Nikujaga, here are a few expert tips. These collectively point towards a culinary approach that values balance, patience, and understanding ingredient properties, guiding you to achieve delightful results.

• Preventing Potatoes from Breaking: Besides the mentori technique and choosing waxy potatoes like Yukon Golds, ensure you simmer the stew gently—never at a rolling boil. Lightly coating the potato pieces in oil during the initial sautéing step, before the liquid is added, can also create a slight barrier that helps them maintain their integrity.  
• Achieving the Right Flavor Balance: Nikujaga’s taste can vary from household to household, with some preferring it sweeter and others more savory. Feel free to taste the broth towards the end of the simmering time (before the resting period, as flavors will intensify) and adjust the sugar or soy sauce slightly if needed. However, remember that the flavors develop significantly as it rests.  
• Meat Matters: Thinly sliced meat cooks very quickly. Add it to the pot and cook just until it loses its pink color to keep it tender. Overcooking will make it tough.  
• Use a Wide Pot/Pan: If possible, use a pot or Dutch oven that is wide enough to allow the ingredients to spread out in a relatively shallow layer, rather than being piled deeply. This promotes more even cooking and better flavor absorption for all the ingredients.  
• Staged Seasoning (Advanced Tip): As mentioned earlier, some Japanese cooks believe in a specific order for adding seasonings to simmered dishes. For Nikujaga, this often means adding sugar (and sometimes mirin) first, allowing its sweetness to penetrate the ingredients before the saltiness of the soy sauce is introduced. You might experiment with this as you make Nikujaga more often.  
• Don’t Rush the Rest: It bears repeating: the resting period is when the magic truly happens. The ingredients soak up the flavorful broth as they cool, resulting in a much more delicious and harmonious dish.
• Adding Greens for Vibrancy: Remember to add your blanched green vegetables, like snow peas or green beans, right before serving. This preserves their bright green color and pleasant crispness, adding a lovely visual and textural contrast to the stew.  

Nikujaga Variations: Make It Your Own!

While this recipe guides you through a classic Nikujaga, one of the beauties of this dish is its versatility. Its deep integration into Japanese food culture is evident in the many personalized and regional forms it takes; a dish must be truly beloved and flexible to spawn so many variations while still being recognized by its core identity.  

• Pork Nikujaga (Buta-jaga): This is a very popular variation, especially in Eastern Japan. Simply substitute the beef with thinly sliced pork, such as pork belly (for a richer stew) or pork loin. The cooking method remains largely the same. Japanese Cooking 101 even features a dedicated recipe for Nikujaga with Pork, highlighting its appeal.  
• Chicken Nikujaga: Thinly sliced or bite-sized pieces of chicken (thigh meat works well for tenderness) can also be used for a lighter version.  
• Ground Meat Nikujaga: Some recipes use ground beef or pork, which can create a different texture and is often quicker to prepare.  
• Vegetarian/Vegan Nikujaga: To make a meatless version, hearty mushrooms are an excellent substitute. Varieties like shiitake (for their intense umami), king oyster mushrooms (for their “meaty” texture), or portobello mushrooms work well. Ensure you use a vegan dashi, typically made from kombu and dried shiitake mushrooms. You might need to slightly increase the amount of soy sauce or add a touch of mushroom soy sauce to boost the umami normally provided by meat. This adaptation reflects a modern trend of reinterpreting traditional dishes to suit diverse dietary needs while aiming to capture the original’s comforting essence.  
• Adding Other Vegetables: Feel free to incorporate other vegetables based on seasonality or preference. Daikon radish, gobo (burdock root, if you can find it and know how to prepare it), or different types of mushrooms like shimeji or enoki can add interesting flavors and textures.  
• Regional Twists: Beyond the beef/pork distinction, some regions in Japan might add their own local specialties to Nikujaga. This could include a touch of miso paste for added depth and richness, or the use of a particular local sake in the broth.  

How to Serve Nikujaga: Completing Your Japanese Meal

In Japan, Nikujaga, despite its hearty nature with meat and potatoes, is often considered an okazu—a side dish meant to accompany rice—rather than a standalone one-pot meal in the way many Western stews are. However, by increasing the amount of meat, it can certainly take center stage as a main dish. The typical serving style, often part of a meal set that might include rice, soup, and other small dishes (akin to the ichiju sansai concept of “one soup, three sides”), reflects the Japanese emphasis on balance in a meal—balancing flavors, textures, colors, and food groups for a holistic dining experience.  

• The Essential Pairing: Steamed Rice: A bowl of hot, fluffy steamed Japanese white rice (gohan) is the quintessential accompaniment to Nikujaga. The rice is not merely a side; it’s an integral part of the experience, perfect for soaking up every last drop of that delicious, savory-sweet broth.  
• Miso Soup: A small bowl of miso soup is another classic partner, providing a contrasting savory note and warmth.  
• Other Complementary Side Dishes (Kobachi): To round out the meal, consider adding a few small side dishes:
  • Tsukemono (Japanese Pickles): Offer a refreshing crunch and palate-cleansing acidity.
  • Simple Green Salad: A salad with a light Japanese dressing (like a wafu vinaigrette) can add freshness.
  • Tofu Dishes: Hiyayakko (chilled tofu with simple toppings like grated ginger, scallions, and soy sauce) or Goma Ae (vegetables like spinach dressed with sesame sauce) are excellent choices.  
• Presentation: Nikujaga can be served in individual deep bowls, ensuring each person gets a good amount of broth, or from a larger communal serving bowl placed in the center of the table. Don’t forget to garnish with the reserved blanched snow peas or green beans for a touch of color and freshness just before serving.

Storing and Reheating Leftover Nikujaga

One of the wonderful things about Nikujaga is that leftovers are fantastic—many would argue they’re even better the next day!

• Refrigeration: Allow any leftover Nikujaga to cool completely to room temperature. Then, transfer it to an airtight container and store it in the refrigerator. It will keep well for up to 3-4 days.  
• Flavor Enhancement: As mentioned, the flavors of Nikujaga continue to meld and deepen as it sits. This makes it an ideal dish for meal prepping or making a day in advance, fitting well into busy modern lifestyles despite its traditional roots.  
• Reheating: To reheat, gently warm the Nikujaga on the stovetop over low to medium heat until heated through. You can also reheat it in the microwave. If the stew has thickened considerably upon cooling (which is normal as the potato starches set), you may want to add a splash of water or dashi to loosen it to your desired consistency.  
• Freezing: Nikujaga can be frozen for longer storage, typically for up to a month.
  • Important Tip for Freezing: Potatoes do not always freeze well; their texture can become somewhat watery, mealy, or slightly grainy when thawed and reheated due to the formation of ice crystals that damage their cell structure. For the best results, it’s often recommended to remove the potatoes from the Nikujaga before freezing the rest of the stew. The meat and broth portion freezes beautifully. Thaw the frozen Nikujaga in the refrigerator overnight before reheating gently. You can then cook fresh potatoes to add to the reheated stew if desired. This practical advice shows a culinary wisdom aimed at preserving the best possible quality of leftovers.  

Your Nikujaga Questions Answered (FAQ)

Here are answers to some frequently asked questions about Nikujaga. A well-thought-out FAQ section can anticipate common queries, enhancing the cooking experience and demonstrating a thorough understanding of the dish.

The Complete Nikujaga Recipe

Here’s a step-by-step guide to making your own delicious, homestyle Nikujaga. This recipe card format is designed for clarity and ease of use, ensuring you have all the information you need at your fingertips. Providing slight ranges for ingredients like sugar empowers you, the cook, to adjust the dish to your personal preference, reinforcing the idea that home cooking is wonderfully adaptable.

Delicious Homestyle Nikujaga (Japanese Meat and Potato Stew)

Best Nikujaga: The Ultimate Secret Recipe!

Course: MainCuisine: Japanese

Servings

4

servings

Prep time

25

minutes

Cooking time

20

minutes

Calories

338

kcal

Resting Time

30

minutes

Total time

1

hour 

15

minutes

A classic, comforting Japanese stew featuring tender thinly sliced meat (beef or pork), soft potatoes, and sweet carrots simmered in an incredibly flavorful sweet and savory broth. Perfect for a cozy meal any time of year!

Ingredients

• ½ lb (225g) thinly sliced beef (such as chuck, ribeye, or sukiyaki-cut) OR thinly sliced pork (such as belly or loin)

• 1 tbsp neutral cooking oil (e.g., vegetable, canola)

• 1 large onion (about 8-10 oz / 225-280g), peeled and cut into 8 wedges

• 3 medium Yukon Gold potatoes (about 1-1.2 lb / 450-550g total), peeled, cut into 1.5 to 2-inch chunks, sharp edges beveled (mentori technique), and soaked in water

• 1 large carrot (about 5 oz / 140g), peeled and cut into irregular bite-sized pieces (rangiri technique)

• 1 package (7 oz / 200g) shirataki noodles, rinsed, blanched for 1 minute, drained, and cut in half (optional)

• For the Broth:

• 2 cups (480ml) dashi stock (homemade or from powder/packet)

• 4 tbsp soy sauce

• 4 tbsp mirin

• 2 tbsp sake (Japanese rice wine for cooking)

• 1 to 2 tbsp granulated sugar (adjust to your taste preference)

• For Garnish (Optional):

• 8-10 snow peas or green beans, strings removed, blanched for 1 minute, and refreshed in ice water

Directions

• Prepare Ingredients:
• Cut the thinly sliced meat into 2-3 inch wide pieces.
• Prepare the onion, carrot (rangiri), and potatoes (mentori, keep soaked in water until ready to use) as described.
• If using shirataki noodles, rinse, blanch in boiling water for 1 minute, drain well, and cut into shorter lengths.
• If using snow peas or green beans for garnish, blanch them for 1 minute in boiling water, then immediately transfer to an ice bath to stop cooking and preserve their bright color. Drain and set aside.
• Sauté Aromatics and Meat:
• Heat the neutral oil in a large, wide-bottomed pot or Dutch oven over medium heat.
• Add the onion wedges and sauté for 3-4 minutes, or until softened and translucent.
• Add the thinly sliced meat to the pot. Cook, stirring gently, just until it changes color and is no longer pink (about 1-2 minutes). Do not overcook.
• Add Vegetables and Dashi:
• Drain the potatoes and add them to the pot along with the cut carrots. If using shirataki noodles, add them now. Stir gently to combine everything.
• Pour in the 2 cups of dashi stock. The liquid should almost cover the ingredients. If needed, add a little water.
• Boil and Skim:
• Increase the heat to medium-high and bring the liquid to a boil.
• Once boiling, use a fine-mesh skimmer or a spoon to carefully remove any foam or scum that rises to the surface. This will result in a cleaner-tasting broth.
• Season and Simmer:
• Reduce the heat to low. Add the sugar, sake, mirin, and soy sauce to the pot. Stir gently to distribute the seasonings.
• Place an otoshibuta (Japanese drop lid) directly on top of the ingredients. If you don’t have one, use a piece of parchment paper cut into a circle with a small hole in the center.
• Simmer gently for 15-20 minutes, or until the potatoes and carrots are tender when pierced with a skewer or the tip of a knife. Avoid vigorous boiling.
• Rest for Flavor:
• Once the vegetables are tender, turn off the heat. Remove the otoshibuta.
• Let the Nikujaga rest, uncovered or loosely covered, for at least 30 minutes. This resting period is crucial as it allows the ingredients to absorb the flavors of the broth more deeply.
• Serve:
• To serve, gently reheat the Nikujaga over low heat if it has cooled too much.
• Ladle the Nikujaga into individual serving bowls, making sure to include plenty of the delicious broth.
• Garnish with the blanched snow peas or green beans, if using.
• Serve hot, traditionally accompanied by steamed Japanese white rice and a bowl of miso soup.

Notes

• Potato Choice: Yukon Gold potatoes are recommended for holding their shape, but Russet potatoes can be used for a softer texture that melds more into the broth.
• Otoshibuta (Drop Lid): This tool helps ingredients cook evenly and absorb flavor. If you don’t have one, a makeshift lid from parchment paper works well.
• Resting is Key: Don’t skip the resting step! It significantly enhances the flavor of the Nikujaga.
• Storage: Leftover Nikujaga can be stored in an airtight container in the refrigerator for 3-4 days. It often tastes even better the next day! For freezing, it’s best to remove the potatoes as their texture can change upon thawing.

Share Your Nikujaga Joy!

There you have it – a journey into the heart of one of Japan’s most cherished comfort foods, Nikujaga. This is more than just a recipe; it’s an invitation to create warmth, comfort, and delicious memories in your own kitchen. As the rich, sweet-savory aroma fills your home, you’ll understand why Nikujaga holds such a special place in the hearts of many.  

It is hoped that this guide inspires you to try making Nikujaga. It’s a wonderfully satisfying dish that’s perfect for sharing with loved ones or enjoying as a comforting meal for one. Embrace the simple joy of Japanese home cooking, and may your pot of Nikujaga bring warmth and happiness to your table.