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Nikujaga Recipe

Japanese · Main course · 55 min total

Nikujaga is a classic Japanese comfort dish of simmered beef and potatoes in a sweet-savory soy sauce broth. This recipe delivers a hearty, home-style meal that's easy to prepare.

Ingredients

• 1 lb (450g) thinly sliced beef (chuck or ribeye)
• 4 medium potatoes (about 1.5 lbs / 680g), peeled and cut into 2-inch chunks
• 1 large onion, sliced into wedges
• 2 medium carrots, peeled and cut into bite-sized pieces
• 1 cup (240ml) dashi stock (or water with 1 tsp dashi powder)
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 1 tbsp sake (optional)
• 2 tbsp vegetable oil
• Snow peas or green beans for garnish (optional)

Instructions

1. Heat vegetable oil in a large pot over medium heat. Add beef and cook until browned, about 2-3 minutes.
2. Add onion and carrots, sauté for 2 minutes until onion is translucent.
3. Add potatoes and stir to combine.
4. Pour in dashi, soy sauce, mirin, sugar, and sake (if using). Bring to a boil.
5. Reduce heat to low, cover with a lid, and simmer for 20-25 minutes until potatoes are tender.
6. Remove lid and increase heat to medium-high to reduce the liquid slightly, about 5 minutes.
7. Taste and adjust seasoning with extra soy sauce or sugar if needed.
8. Serve hot, garnished with blanched snow peas or green beans if desired.

Tips

• Use a heavy-bottomed pot to prevent scorching.
• For a richer flavor, let the dish rest for 10 minutes after cooking.
• Leftovers can be stored in the refrigerator for up to 3 days; the flavors meld even more.
• Thinly sliced beef is traditional; if unavailable, partially freeze a tougher cut and slice thinly.

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