Nikujaga (Meat and Potato Stew)

Nikujaga is a classic example of Japanese home-style cooking. It’s often passed down through families and made a little differently in every household. Some versions lean sweeter, others more savory, and the choice of beef or pork can vary by region.

What makes nikujaga special is the balance of flavors and the way the potatoes absorb the broth while staying tender and intact. It’s so good!

I love eating nikujaga during the winter. It’s one of those dishes that instantly feels warm, comforting, and familiar. Tender potatoes, thinly sliced beef, and onions are gently simmered in a savory-sweet broth made from soy sauce, sugar, and mirin, creating a meal that’s simple but deeply satisfying.

It’s the kind of food that warms you from the inside out. So good especially on cold nights when you want something cozy and nourishing.

Because it’s a nimono (simmered dish), nikujaga is all about patience and gentle cooking. Letting the ingredients simmer together gives the flavors time to meld. This makes it taste even better the next day.

Nikujaga is commonly served as part of a larger meal alongside rice and simple sides, but it’s hearty enough to feel comforting on its own. Exactly why it’s such a staple during winter months. It’s a must if you love Japanese food!

Ingredients:

• Onion: Adds natural sweetness and depth as it softens into the broth.
• Carrots: Bring gentle sweetness and color to balance the savory flavors.
• Potatoes: Absorb the savory-sweet broth while staying tender and hearty.
• Beef: Cooks quickly and adds rich, savory flavor.
• Dashi: Forms the light, umami-rich base of the stew.
• Mirin: Adds mild sweetness and a glossy finish to the broth.
• Soy Sauce: Provides saltiness and depth of flavor.
• Brown Sugar: Enhances sweetness and balances the savory elements.
• Snow Peas: Added at the end for freshness, color, and a slight crunch.

Nikujaga (Meat and Potato Stew)

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• Author: Kyrié the Foodié
• Total Time: 25 minutes

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Description

Nikujaga is a comforting Japanese one-dish meal of tender beef, potatoes, and vegetables simmered in a savory-sweet dashi broth until everything is soft, flavorful, and cozy.

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Ingredients

Units USM Scale 1x2x3x

• 1/2 onion, thinly sliced
• 1/2 lb beef or pork, thinly sliced
• 1 large carrot, cut into 1-inch chunks
• 2 large potatoes (Yukon preferred, but any works), cut into 2-inch chunks
• 2 1/4 cups dashi
• 1/3 cup mirin
• 1/4 cup soy sauce
• 1 tbsp brown sugar
• Shirataki noodles
• 7–8 snow peas, blanched

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Instructions

1. In a large pot, sauté the onions in a little oil for about 2 minutes until they start to soften. Add the beef (or pork) and brown it lightly.
2. Note: Before cooking, it’s a good idea to let the potato chunks sit in cold water for a few minutes. This helps remove excess surface starch, which can prevent the potatoes from sticking together or turning gummy during cooking. It also helps the potatoes cook more evenly and retain their shape in the stew.
3. Add the carrots, potatoes, dashi, mirin, soy sauce, brown sugar. Place the shirataki noodles on top. Carefully mix everything together, being careful to avoid breaking the vegetables.
4. Cover the pot with a piece of tin foil cut to the size of the inner pot and poke a few holes in it.
5. Let everything simmer over medium heat for 10 minutes, until the potatoes and carrots are tender and the flavors meld. Top with the blanched snow peas for color and freshness. Serve warm and enjoy!

• Prep Time: 10 minutes
• Cook Time: 15 minutes

Nutrition

• Serving Size: 4