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Japanese Nikujaga

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Japanese nikujaga with thin beef, potatoes, onions, carrots, and snow peas in dashi broth.
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Nikujaga is everyday Japanese home cooking: meat and potatoes simmered until they absorb a savory-sweet dashi seasoning.

Thin beef cooks quickly while large vegetable pieces stay intact, and a drop lid keeps everything evenly moistened.

Let the stew rest off the heat for 10 minutes so the vegetables take on more flavor.

Serving Suggestions

Serve with steamed rice, miso soup, and Japanese pickles.

Thin beef and vegetables gently simmering in a pot for Japanese nikujaga.

Recipe Notes

Refrigerate for three days and reheat gently to avoid breaking the potatoes.

Japanese nikujaga with thin beef, potatoes, onions, carrots, and snow peas in dashi broth.

Japanese Nikujaga

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Japanese home-style beef and potato stew simmered in a gently sweet soy and dashi broth.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 490
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Meat and Vegetables
  • 1 lb thinly sliced beef cut into short irregular ribbons
  • 1 1/2 lb waxy potatoes peeled and cut into large pieces
  • 2 medium yellow onions cut into wedges
  • 1 large carrot cut into thick pieces
  • 4 oz snow peas trimmed
  • 1 tbsp neutral oil
Seasoning Broth
  • 2 cups dashi
  • 1/4 cup Japanese soy sauce
  • 3 tbsp mirin
  • 2 tbsp sake
  • 2 tbsp granulated sugar

Equipment

  • Medium Dutch oven
  • Wooden drop lid or parchment circle
  • Chef’s knife
  • Ladle

Method
 

Start the Stew:
  1. Heat the oil and cook the beef just until its color changes. Add potatoes, onions, and carrot and turn gently for 2 minutes.
  2. Add dashi, soy sauce, mirin, sake, and sugar. Bring to a simmer and skim any foam.
Simmer:
  1. Cover with a drop lid and simmer gently for 20 to 25 minutes, turning the vegetables once, until the potatoes are tender and the broth reduces.
  2. Add snow peas for the final 2 minutes. Remove from the heat and rest for 10 minutes so the seasoning settles.

Nutrition

Calories: 490kcalCarbohydrates: 48gProtein: 30gFat: 19gSaturated Fat: 6gCholesterol: 75mgSodium: 1050mgFiber: 6gSugar: 14g

Notes

  • Use very thin beef and stir gently so the meat stays in broad tender folds.
  • Nikujaga tastes even better after a short rest and keeps refrigerated for up to three days.

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