Quick Nikujaga (Japanese Meat and Potato Stew)
Nikujaga, literally meaning 'meat and potatoes,' is Japan's quintessential comfort food and a dish that carries deep emotional weight. It is often called the taste of home — okaasan no aji (mother's cooking). The dish was reportedly created in the late 1800s by Japanese Navy cooks attempting to recreate British beef stew using Japanese ingredients. The result became something entirely its own: a sweet-savory braise that showcases dashi, soy sauce, and mirin in perfect harmony. When Japanese people talk about home cooking, nikujaga is almost always the first dish mentioned.
Potatoes and beef simmered in a sweet-savory sauce. A comforting and traditional Japanese stew.
Ingredients
- 200g thinly sliced beef
- 3 medium potatoes, peeled and quartered
- 1 medium onion, cut into wedges
- 1 carrot, peeled and cut into chunks
- 300ml dashi stock
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 2 tablespoons mirin
- 1 tablespoon vegetable oil
Watch How to Make It
Instructions
- 01Heat oil in a pot over medium heat. Add beef and stir-fry until browned.
- 02Add onion and carrot, stir-fry for 2 minutes.
- 03Add potatoes and dashi stock. Bring to a boil.
- 04Add soy sauce, sugar, and mirin. Stir gently to combine.
- 05Reduce heat to medium-low, cover with a drop lid (or aluminum foil) and simmer for 20 minutes.
- 06Check that potatoes are tender. Remove from heat and let rest for a few minutes before serving.
Pro Tips
- Use a drop lid (otoshibuta) — it keeps ingredients submerged and helps flavors penetrate evenly. A circle of aluminum foil with a few holes poked in it works perfectly.
- Letting nikujaga rest for 10-15 minutes after cooking allows the potatoes to absorb more sauce.
- In western Japan, pork is used instead of beef. Both are authentic — it depends on the region.
- Waxy potatoes hold their shape better, but starchy potatoes create a thicker, richer sauce.
Master the Basics
Nutrition Facts
Per serving (approximate)
Frequently Asked Questions
- What is a drop lid and do I need one?
- A drop lid (otoshibuta) is a lid placed directly on the food surface inside the pot. It keeps ingredients submerged in the broth, ensures even cooking, and reduces the amount of liquid needed. A circle of aluminum foil or parchment paper works as a substitute.
- Can I make nikujaga with chicken?
- Traditionally nikujaga uses beef (eastern Japan) or pork (western Japan), but chicken thigh works too. The dish will taste lighter. Adjust simmering time since chicken cooks faster.
- Why does nikujaga taste better the next day?
- As the stew cools and rests, the potatoes and vegetables continue absorbing the soy-dashi broth. This is true for most simmered Japanese dishes — they are often intentionally made a day ahead.
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