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Japanese Nikujaga Recipe

Japanese · Main course · 60 min total

Nikujaga is a comforting Japanese beef and potato stew simmered in a savory-sweet soy-based broth. This home-style recipe delivers tender meat and vegetables in a rich, warming sauce.

Ingredients

• 1 lb (450g) thinly sliced beef (chuck or ribeye), cut into bite-sized pieces
• 2 tbsp vegetable oil
• 1 large onion, cut into wedges
• 4 medium potatoes (Yukon Gold or Russet), peeled and cut into chunks
• 2 medium carrots, peeled and cut into bite-sized pieces
• 1 cup dashi (or 1 cup water + 1 tsp dashi powder)
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 1/2 cup snow peas (or green beans), trimmed
• Salt to taste

Instructions

1. Heat oil in a large pot over medium-high heat. Add beef and cook until browned on all sides, about 3 minutes. Remove beef and set aside.
2. In the same pot, add onion and cook until translucent, about 3 minutes. Add potatoes and carrots, stir for 1 minute.
3. Return beef to pot. Add dashi, soy sauce, mirin, and sugar. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until vegetables are tender.
4. Add snow peas and cook for 2 more minutes. Adjust seasoning with salt if needed. Serve hot over steamed rice.

Tips

• For best flavor, let the stew rest for 10 minutes before serving.
• Leftovers can be refrigerated for up to 3 days; flavors meld and improve.
• Substitute chicken or pork for beef if desired.

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