Nikujaga is a classic Japanese home-style stew featuring thinly sliced meat, potatoes, and vegetables simmered in a sweet and savory broth. Originating from a naval adaptation of Western beef stew, this comforting dish is simple to prepare and full of nostalgic flavors — perfect for cozy family meals.
Ingredients
- 300 g thinly sliced beef or pork
- 3 medium potatoes, peeled and cut into chunks
- 1 large onion, sliced thick
- 1 carrot, peeled and sliced optional
- A handful of shirataki noodles optional
- 1 tablespoon vegetable oil
For the broth:
- 1.5 cups dashi stock or water
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon sugar adjust to taste
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the sliced onions and sauté until softened but not browned.
- Add the thinly sliced meat to the pot and stir until the meat changes color (no longer pink).
- Add the potatoes, carrot slices, and shirataki noodles (if using) into the pot.
- Pour in the dashi stock (or water), soy sauce, mirin, sake, and sugar. Stir gently to combine.
- Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25–30 minutes, or until the potatoes are tender and the broth has slightly thickened.
- Turn off the heat and let the stew sit for 10 minutes before serving to allow flavors to meld.
Notes
Nikujaga – a very simple, kinda sweet Japanese stew that just works 🍲
Not gonna lie, I didn’t even know what nikujaga was until a friend from Tokyo made it for dinner one rainy evening. It looked basic — just meat, potatoes, some onions swimming in brown broth — but wow, it was pure comfort in a bowl. No crazy spices, no heavy sauces. Just homey, warm flavors that make you wanna eat slowly and maybe go for seconds without realizing it.
So what even is it? 🤔
Nikujaga (that’s pronounced nee-koo-jah-gah) is this cozy little dish people in Japan usually eat at home. You won’t see it in sushi bars or flashy restaurants, but ask someone who grew up in Japan, and they’ll probably say, “Yeah, my mom made that all the time.” It’s just thinly sliced beef (or pork), cooked with chopped-up potatoes and onions, all simmered in a sweet-savory mix of soy sauce, mirin, and sugar. That’s kind of it. Super simple. It’s the kind of food that doesn’t try to be anything more than what it is.Where did it come from? 🕰️
Apparently, back in the late 1800s, Japanese navy cooks were trying to copy beef stew from the West. But they didn’t have butter or wine or flour, so they used what they had — soy sauce, sugar, sake, stuff like that. And somehow, it worked. Instead of a thick, heavy stew, they ended up with this light, flavorful broth that soaked right into the potatoes and meat. Honestly, I’d pick this over some greasy Western stew any day.What do you eat it with? 🍚
Rice. Always rice. It’s Japan, after all.Maybe some miso soup on the side if you feel fancy.
And pickles — like, crunchy cucumber pickles or whatever. Something sharp to balance the sweetness.
Final thoughts? 💭
Nikujaga is one of those meals you don’t make to impress anyone. You make it when you want something warm and easy that doesn’t make you feel gross after. It’s not spicy, it’s not bold, but it’s real. It’s chill. It’s good. Try it once, and you’ll get it.More Japanese recipes
