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What is Nikujaga (Japanese Meat & Potato Stew)?
Nikujaga is a one-pot dish, quite similar to a simple meat stew. The name “nikujaga” (肉じゃが) combines the word “niku” (meat) with “jagaimo” (potato).
While the dish has quite a Western feel in terms of ingredients, the broth is packed with unique Japanese flavor. It can be eaten either as a main dish served with rice or even as a side to grilled fish, miso soup and pickles. It’s really quite versatile.
It is a beloved traditional Japanese home-style dish. It’s made with tasty ingredients like beef, potatoes, carrots, and onions. By simmering them together and seasoning with soy sauce, sugar, and mirin, the vegetables become tender and full of flavor.
With a delightful blend of sweetness and umami, this dish is adored by many. Enjoy it as a scrumptious side dish with rice or a satisfying side dish with your favorite drink.
How I Developed This Recipe
Nikujaga is a quintessential home-cooked dish in Japan, cherished for its comforting, familiar flavors. In creating this recipe, my goal was to capture that authentic home-style taste, making it feel like a dish served in a Japanese home.
However, I didn’t stop at just replicating the traditional flavors. I added a few small twists to elevate the dish, giving it a slightly modern edge while still retaining its comforting essence. These tweaks are subtle, but they add a delightful depth to the overall flavor.
This recipe is straightforward and uses ingredients that are generally easy to find. It’s a simple, home-style dish that’s both satisfying and heartwarming. Give it a try with your family!
Ingredients & Substitution Ideas
- Thinly Sliced Pork: I’ve found that pork shoulder or belly works best. It’s important to balance the fat content – too much makes it greasy, and too little makes the meat dry out, affecting the broth’s taste. We usually opt for thinly sliced pork in Japan to shorten cooking time.
- Waxy Potatoes: In my experience, waxy potatoes like new potatoes, Yukon Gold, or Charlotte are ideal. They maintain their shape during cooking, ensuring a perfectly cooked dish.
- Carrot & Yellow Onion: Yellow onions are often used in Japan, but white onions are a good substitute.
- Dashi Broth: The soul of our flavor! You can choose from my favorite dashi, simple awase dashi, vegan dashi, or use instant dashi granules or dashi packets if pressed for time.
- Sugar: Regular sugar works fine, but lately, I’ve been preferring light brown cane sugar for a subtle flavor enhancement.
- Mirin: Look for “hon mirin” (本みりん) for authentic flavor. Hinode Hon Mirin is a quality yet affordable choice. If you want to know what mirin is, substitutions, etc., please refer to my Mirin 101 article.
- Sake: Sake is a versatile Japanese alcohol available in two forms: drinking sake, which is unsalted and ideal for consumption as a beverage, and cooking sake, which contains added salt. In my recipes, I always use pure, unsalted drinking sake. If cooking sake is used, adjust the salt content accordingly. For a deeper understanding of sake, refer to my comprehensive ‘Sake 101’ article.
- Konjac Noodles: These can be omitted if unavailable.
- Soy Sauce: Kikkoman soy sauce is a great, affordable option. For more on selecting soy sauce, refer to my soy sauce guide.
- Snow Peas: Adding them at the end enhances the dish’s color.
When it comes to any nimono (Japanese stew) , the way we cut the ingredients is an important factor. The size and shape of the cut can change the way the flavor soaks in. We cut the vegetables so that each ingredient soaks an equal amount of flavor and works in harmony within the dish.
For example, if the potatoes are of different sizes, they may not be fully cooked or may fall apart. So it’s important to cut the potatoes into the same size pieces. Also, carrots are less likely to absorb flavor than potatoes, so we cut them into smaller pieces.
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Variations: Alternative Ideas
Nikujaga can be adapted to suit your tastes. Although I like to make my recipe with pork, here are a few other ideas you can try!
- Beef nikujaga: Compared to pork nikujaga, beef nikujaga has a richer and more flavorful beef taste. If you want to enjoy the full flavor of the meat, beef nikujaga is the way to go. Thinly sliced chuck eye rolls, often used in shabu-shabu and sukiyaki, are typically used for this dish. The soft and fatty meat allows you to fully appreciate the beef’s flavor and richness, making it a great choice for chuck eye rolls. Be careful not to overcook the meat, as it can become tough if cooked too long.
- Chicken nikujaga: While not as common as pork or beef, chicken is another option for making nikujaga. I suggest using bite-sized pieces of chicken thigh for the best results.
- Vegetarian nikujaga: To make a vegetarian-friendly version of this recipe, follow two simple steps. First, switch to a vegetarian broth, and second, remove the meat. You can also use mushrooms as a tasty substitute for pork or beef!
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Authentic Nikujaga at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
STEP
Cut and soak the potatoes
The first step is to peel the potatoes and cut them into halves or quarters (depending on the size). I recommend using a waxy type of potato, such as Yukon Gold or Charlotte, as they hold their shape better even after cooking for a long time.
Place the cut potatoes in a bowl of water to help remove the excess starch. This will prevent the broth from becoming thick or cloudy.
STEP
Prepare carrots and onion
Peel the carrot and onion, then cut the carrot into small chunks and the onion into medium-sized wedges.
STEP
Cut the meat
I recommend using thinly sliced pork (or beef) for this dish. Cut the slices into bitesize pieces.
Can’t find thinly sliced meat?
If you can’t buy thinly sliced pork or beef where you live, buy a block of meat, partially freeze it until firm (not frozen), and thinly slice it using a sharp knife. When the meat is half frozen, it’s easier to cut it thin without becoming misshapen.
STEP
Sear the meat
Heat a medium to large pot on medium heat and once hot, add a drizzle of oil. Add the meat and seal on both sides. Once it’s sealed, move straight onto the next step (if you fry the meat for too long, it can become tough or dry).
Choose an appropriately sized pot
If the pot is too big, the broth will evaporate too quickly. On the other hand, if the pot is too small, the broth will not be evenly distributed, and some ingredients might become undercooked.
For this dish, ideally, use a medium pot that has a depth that allows the ingredients to come up to about halfway.
STEP
Add the vegetables
Once the meat is sealed on both sides, add the onion and stir fry them for 1 minute.
Next, add the carrots and potatoes and mix thoroughly.
Why fry the vegetables with the meat?
Sautéing vegetables with the meat first will help prevent them from falling apart and will also help bring out umami and savory flavors.
STEP
Add dashi and condiments
Next, add the dashi and bring it to a boil.
It’s important to use dashi for this recipe for the authentic Japanese taste.
Once the dashi is bubbling, add the light brown sugar, mirin and sake.
STEP
Simmer with a drop lid (otoshibuta)
Reduce the heat to a simmer and place a drop lid on the top. I used a piece of scrunched up foil with a few holes poked in it this time, but you can use a wooden, steel or silicone drop lid or even learn how to make one with baking paper here. The drop lid should be touching the surface of the broth and ingredients.
Allow the nikujaga to simmer over a low heat for about 30 minutes.
Why should we use a drop lid (otoshibuta)?
Nikujaga is made with a thin broth that is concentrated in flavor. It’s important not to add extra water. To help the ingredients cook evenly in less broth, we use an “otoshibuta” or “drop lid” in English.
A drop lid sits on top of simmered dishes while they’re cooking. Not only does it stop the ingredients from moving too much and breaking, but it also helps the broth move around the pot and promotes even cooking. You can learn more about Japanese drop lids and how to make your own here.
STEP
Add konjac noodles
If you’re using konjac (konnyaku) noodles, boil them in a separate pan of water for 2-3 minutes. This will remove any unwanted odors and prevent the konnyaku from adding a strange taste to your broth.
After the nikujaga has been simmering for 30 minutes, place the cooked konjac noodles on top and add the soy sauce.
Rather than mixing, tilt the pan from side to side to spread the soy sauce around. Try to refrain from mixing as this can break the vegetables.
Place the drop lid back on and simmer for another 5 minutes.
If you stir the ingredients too much while simmering, the potatoes can fall apart. There is no need to stir frequently, as the potatoes will not burn if they are cooked with low heat until the liquid comes to a boil. If necessary, mix as gently as possible.
Optional step: Cool and reheat
This is optional, but if you have time, I recommend leaving the nikujaga to cool and reheating it before serving.
You might wonder, “What’s the point?” But when making nimono (Japanese stew) dishes, the flavors soak in better when cool. To take advantage of this, let the dish cool for at least one hour after cooking to allow the flavors to soak in, then reheat right before eating.
STEP
Blanch the snow peas
Before the nikujaga finishes cooking, remove the stringy part of the snow peas by pinching one end and pulling the string out.
Blanch them in boiling water for 1 minute.
Remove from the heat and drain the water. Rinse with cold water (so that they’re cool enough to touch) and cut them into diagonal pieces.
STEP
Remove the drop lid
Take off the drop lid and use a spoon or ladle to scoop the broth and pour it over any vegetables that are exposed and poking out of the broth. Repeat for a few minutes.
STEP
Extra soy sauce
I like to add a little extra soy sauce right at the end. You might wonder why I don’t just add earlier, but the soy sauce used earlier has been cooked and absorbed into the ingredients and broth. An extra bit of soy sauce at the end gives the broth an extra boost of flavor. I use 2 tsp, but you can taste test and add more if you like.
When the nikujaga is ready, place it in serving bowls and sprinkle with the blanched snow peas.
And enjoy!
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FAQ
What is the Origin of Nikujaga?
The origin of Nikujaga, a beloved Japanese dish, remains a mystery with no definitive theory. However, a fascinating tale dating back to the 19th century in Portsmouth, England may shed some light on its beginnings.
In this story, a Japanese student living in Portsmouth frequently savored the flavors of English beef stew. Upon returning to Japan, he requested a chef recreate the dish. The chef, unfamiliar with beef stew, had to rely on the student’s description of its taste and improvise using locally available ingredients, such as soy sauce and mirin.
While the resulting dish didn’t quite resemble the taste of traditional English beef stew, it eventually evolved into its own unique creation, now known as Nikujaga. Some skeptics argue that this story is purely fictional, leaving the true origin of Nikujaga uncertain. However, as a Japanese person who lived in England, I find this intriguing connection between the two cultures to be quite captivating!
Does Nikujaga Use Pork or Beef?
Do you use pork or beef in nikujaga? You may be wondering. The simple answer is that both are authentic and real Japanese nikujaga. Then what’s the difference between pork nikujaga and beef nikujaga? Is it to do with personal preference? Well, it depends on the regions within Japan!
Many surveys suggest that meat preference is divided between East and West. As some of you might already know, I’m from Aichi prefecture, which is right in the center of Japan (geographically). Interestingly, we seem to be on the border between pork and beef. But even though this map above suggests Aichi uses 53.7% pork and 46.3% beef, I have always remembered nikujaga as a pork dish.
Interestingly, the result in the neighboring prefecture can be the complete opposite! Rest assured, the recipe is delicious whether you use beef or pork.
What does nikujaga taste like?
Nikujaga has a delightful sweet and savory taste, with the flavors of its ingredients harmoniously blending together. This dish includes vegetables like potatoes, carrots, onions, and beef or pork. Cooking these ingredients together allows their flavors to combine beautifully.
Key condiments like soy sauce, sugar, and mirin create a sweet and salty broth, in addition to dashi broth as the base. The tender, braised vegetables are packed with umami, giving nikujaga a satisfying depth of flavor.
This taste is a classic in Japanese cuisine, and the heartwarming flavors of nikujaga remind many of comforting home-cooked meals, often referred to as of*ckuro no aji (mother’s cooking), making it a beloved dish for lots of Japanese people.
What side dishes go with nikujaga?
I recommend light, refreshing side dishes like miso soup, hiyayakko (cold tofu), pickles, or cucumber salad and wakame salad to go with nikujaga. These sides complement the dish’s flavors, creating a balanced meal.
Do you eat nikujaga with rice?
Some people eat nikujaga with rice, but many say that potatoes and white rice are incompatible because potatoes and rice together are all carbohydrates.
I hope you enjoy this Nikujaga recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers.Thank you!
More Japanese Stew Recipes
- Chikuzenni(Nishime/Gameni)Simmered Chicken and Vegetables
- Japanese Chicken Cream Stew(White Stew)
- Japanese Style Beef Stew
- Oden(Japanese Winter Stew)
Authentic Nikujaga (Japanese Meat and Potato Stew)
5 from 3 votes
By Yuto Omura
Nikujaga is a classic Japanese homecooked dish made with tender, thinly sliced meat and chunky vegetables simmered in a delicious Japanese style broth. This dish is so warming and a typical home dish in Japan!
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course Dinner, Lunch, Main Course
Cuisine Japanese
Servings 3 portions
Calories 363
Prep Time: 10 minutes mins
Cook Time: 45 minutes mins
Total Time: 55 minutes mins
Course: Dinner, Lunch, Main Course
Cuisine: Japanese
Servings: 3 portions
Calories: 363
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Ingredients
- 300 g potato(s) waxy type
- 120 g carrot(s)
- 100 g yellow onion(s)
- 200 g pork or beef thinly sliced
- 1 tsp cooking oil
- 400 ml dashi stock check out how to make my homemade dashi here
- 1 tbsp light brown sugar
- 50 ml mirin
- 50 ml sake
- 100 g konjac noodles optional
- 40 ml soy sauce
- 8-10 snow peas to garnish
- 2 tsp soy sauce added seasoning at the end
Instructions
First, peel 300 g potato(s) and cut them into quarters. Soak them in a bowl of cold water to remove the excess starch.
Peel 120 g carrot(s) and 100 g yellow onion(s), cut the carrot into rough chunks and the onion into medium wedges.
Cut 200 g pork or beef into bitesize pieces.
Take a pot and heat it on medium. Once hot, add 1 tsp cooking oil and add the meat to the pot. Fry until both sides of the meat are sealed.
Once sealed, add the onion and stir fry for 1 minute.
Add the potatoes and carrots to the pot and mix thoroughly.
Add 400 ml dashi stock and bring it to a boil.
Once boiling, add 1 tbsp light brown sugar, 50 ml mirin and 50 ml sake. Turn the heat down to a simmer and place a drop lid on top, touching the broth. Simmer for 30 minutes.
At about 25 minutes, boil 100 g konjac noodles in a separate pot for 2-3 minutes and then drain the water. This removes the unwanted odour from the konnyaku.
Once the 30 minutes are up, remove the drop lid and add 40 ml soy sauce and konjac noodles to the pan. Tilt the pan/pot from side to side to move the soy sauce around without mixing (avoid mixing).
Place the drop lid back on and simmer for another 5 minutes.
Optional step: For the best flavor, turn off the heat and allow it to cool completely. Once cool, reheat on the stove over a medium setting until boiling.
Remove the stringy part of 8-10 snow peas and blanch for 1 minute in a separate pot of boiling water.
Remove them from the pot, cool with cold running water and cut them into diagonal pieces.
Remove the drop lid and use a spoon or ladle to scoop the broth and baste it over the exposed vegetables. Add2 tsp soy sauceand tilt the pan to distribute it through the rest of the broth.
Simmer for 3 minutes and taste-test the soup. (You can add more soy sauce if you want it to be saltier.)
Once you’re happy with the taste, dish up. Sprinkle with the cut snow peas to garnish.
Enjoy!
Video
Notes
This dish is most commonly made with beef or pork. Using thinly sliced meat keeps the cooking time short. If you use stewing meats and don’t cook them for long enough they could end up chewy, keep the cooking time in mind when choosing meat cuts.
You can use any snow peas or green beans, whichever you prefer.
Japanese people sometimes add konjac or renkon (lotus root), if you can get hold of these ingredients then you should try adding them too!
Nutrition
Calories: 363kcal | Carbohydrates: 33g | Protein: 13.5g | Fat: 13.6g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 46.3mg | Sodium: 1230.7mg | Fiber: 14.1g
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