Nikujaga (肉じゃが) is a hearty Japanese dish consisting of potatoes, onions and thinly sliced meat. Our Kansai-style recipe is made with beef (pork is more common in the Kanto region) as well as carrots and snow peas. Stewed in a dashi/soy sauce base, fans of sweet and savory will both enjoy this umami dish. Nikujaga is often served in winter alongside a bowl of rice and miso soup. However, we enjoy making this easy dish all year long! Learn how to make Nikujaga using our one of our YukiHira Nabe Pots.
- 200 g (7oz) beef (other meat can be substituted)
- 3 medium sized potatoes
- 1 yellow onion
- 1 large carrot
- 2-4 snow peas or snap peas (or add as much as you like!)
- 1 tbsp of dashi powder
- 1 tbsp neutral oil
- 1 1/4 cup water
- 1/3 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sugar
1. Thinly slice meat and chop potatoes, carrots and onion (potatoes and carrots ~3 cm and onion ~1 to 1.5 cm).
2. Heat pot and add oil. Add the meat and partially cook (until half brown and half pink).
3. Add the vegetables and brown for a few minutes before adding water.
4. Add the rest of the sauce ingredients, stir well, add dashi powder and then cook with the lid on for 10-15 minutes. Much of the sauce will reduce during this time.
5. Simmer until potatoes and carrots are fully cooked.
6. Transfer to a bowl and enjoy!
Itadakimasu! (Let's eat!)