Nikujaga – Japanese Beef and Potato Stew Recipe
Nikujaga is a homestyle Japanese stew with thinly sliced beef, potatoes, and carrots simmered in a sweet soy-based sauce. In Japan it’s associated with mom’s or grandma’s cooking, much like bigos or goulash in Poland. The flavor is delicate yet very deep, and the sauce soaks beautifully into the potatoes.
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Servings
4
Ingredients
- beef - 400 g
- potatoes - 600 g
- carrot - 150 g
- onion - 200 g
- soy sauce - 60 ml
- sugar - 20 g
- mirin - 40 ml
- stock - 400 ml
- vegetable oil - 15 ml
- green peas - 60 g
- chives - 5 g
Main Ingredient:
beef
Preparation
- Peel the potatoes and cut them into larger cubes, about 3 cm. Peel the carrot and cut it into half-moons or thicker rounds.
- Peel the onion and slice it into thin wedges. Cut the beef into thin strips if it is not already sliced.
- Heat the oil over medium heat in a wide pot or deep frying pan. Add the onion and sauté for 3–4 minutes, stirring, until it softens and becomes slightly translucent but does not brown.
- Add the beef and fry for 3–4 minutes, until the meat loses its raw color on the outside. It doesn’t need to be fully cooked through yet, as it will continue to simmer.
- Add the potatoes and carrot, and stir everything together for about a minute.
- Pour in the stock, soy sauce, and mirin, then add the sugar. Gently stir, cover the pot with a lid, and bring to a boil.
- Reduce the heat to low so the stew just gently simmers. Cook covered for 20–25 minutes, until the potatoes are tender but not falling apart. Every few minutes gently shake the pot instead of stirring vigorously with a spoon so the potatoes don’t break up.
- For the last 5 minutes of cooking, add the frozen peas, stir gently, and cook uncovered so the sauce can thicken slightly.
- Taste the sauce and, if needed, season with a little more soy sauce or a pinch of sugar if you prefer a sweeter flavor.
- Serve hot, sprinkled with chopped chives. You can serve it on its own or with a small portion of rice on the side if you want a very filling meal.
Storage
In fridge:
3 days
Freezing:
Yes
Nikujaga przechowuj w lodówce w szczelnym pojemniku do 3 dni, smaki nawet się pogłębią. Możesz też zamrozić na około 2 miesiące; po rozmrożeniu podgrzewaj powoli w garnku z odrobiną wody.
Recipe submitted by
Marek, Site owner
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