Nikujaga is one of the most beloved simmered dishes in Japan. The rich flavors of meat and vegetables blend perfectly with traditional Japanese seasonings, creating a harmonious combination. It is a typical home-cooked meal in Japan, offering a delicious and comforting taste.
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What is Nikujaga?
Nikujaga is a dish made by simmering vegetables such as potatoes, onions, and carrots along with meat in a dashi broth, soy sauce, mirin, and other seasonings. Niku means meat, and jaga is a shortened word for "jagaimo," which means potatoes. So, Nikujaga represents the main ingredients of this dish.
It is a popular dish of Japanese home cooking and is known as a typical dish for those who are starting to cook. It is also a traditional dish passed down from mothers to their children and is famous as a classic dish for those who want to create a family-friendly atmosphere and win over thier loved ones' hearts through delicious food.
Beef or pork?
Generally, pork or beef is used for the meat in nikujaga. Pork is often used in eastern Japan, while beef is used in western Japan. Since I live in Osaka, located in western Japan, I will share a recipe using beef here, but even if you use pork, you don't need to change the amount of other ingredients. The choice of meat will affect the flavor, so use your preferred type of meat.
What type of potatoes are suitable?
When making nikujaga, it is recommended to use a type of potato that is less likely to fall apart during cooking. For example, in Japan, May Queen potatoes (メークイン) are suitable, while in the United States, Yukon Gold potatoes are a good option.
However, if you don't mind the potatoes falling apart, you can make nikujaga with any type of potato.
About otoshi-buta (drop-lid)
When making Japanese simmered dishes, it is common to use an otoshi-buta (drop lid). An otoshi-buta is a lid that is placed directly on top of the ingredients in the pot. By having the lid in direct contact with the ingredients, the cooking liquid beneath it circulates over the ingredients, allowing for efficient simmering with less water.
An otoshi-buta is available commercially, but you can easily make one, similar to the one shown in the photo above, by simply poking a hole or several holes in aluminum foil. It's very simple, so give it a try. However, if you find it tedious, you can still make Japanese simmered dishes using a regular lid.
Ingredients
- 7 oz. (200g) thinly sliced beef
- 2 or 3 (16oz./450g) potatoes
- 1 (7oz./200g) onion
- 1 (5oz./140g) carrot
- 8 green beans
- 1 ⅗ cups (400ml) bonito dashi (awase dashi) (For information on how to make bonito dashi and awase dashi, please refer to the linked article) (A)
- 2 Tbsp sake (A)
- 1 tsp sugar (B)
- 1 Tbsp mirin (B)
- 2 ½ Tbsp soy sauce
Step-by-step instructions
This recipe uses an otoshi-buta (drop-lid). You can easily make one by referring to the instructions above. Alternatively, you can use a regular lid instead.
🕒 Total 40 mins
Step 1
Prepare the vegetables as follows;
Potatoes: Peel and cut them into bite-sized pieces.
Onion: Cut it in half and then slice it into wedges about 0.5 inch (1.3cm) thick.
Carrot: Cut it into quarters lengthwise and then into bite-sized pieces.
Green beans: Remove the ends and strings, then cut them into 1.2 inch (3cm) lengths.
Step 2
Heat oil in a pot over medium heat and add the beef. Once the beef has browned, add the onions and sauté them until they become translucent. Then, add the carrots and potatoes, and cook everything together.
Step 3
Add A (bonito dashi and sake) to the pot and bring it to a boil. Once it begins boiling, skim off any scum, cover the pot with an otoshi-buta (drop-lid), and let it simmer over low heat for 10 minutes.
Step 4
Remove the otoshi-buta. Add B (sugar and mirin), then stir, and let it simmer for 5 minutes with the otoshi-buta on top again.
Step 5
Add the green beans and soy sauce, stir, and let them simmer uncovered for 5 minutes.
To Store
You can store it in the refrigerator for up to 3 days.
Recipe Card
Nikujaga (Japanese Beef and Potato Stew)
Equipment
- otoshi-buta (drop-lid) (You can easily make it by referring to the instructions above. Alternatively, you can use a regular lid instead.)
Ingredients
- 7 oz. (200g) thinly sliced beef
- 2 or 3 (16oz./450g) potatoes
- 1 (7oz./200g) onion
- 1 (5oz./140g) carrot
- 8 green beans
- 1 ⅗ cups (400ml) bonito dashi (awase dashi) (For information on how to make bonito dashi and awase dashi, please refer to the linked article) (A)
- 2 Tbsp sake (A)
- 1 tsp sugar (B)
- 1 Tbsp mirin (B)
- 2 ½ Tbsp soy sauce
Instructions
- Prepare the vegetables as follows;Potatoes: Peel and cut them into bite-sized pieces.Onion: Cut it in half and then slice it into wedges about 0.5 inch (1.3cm) thick.Carrot: Cut it into quarters lengthwise and then into bite-sized pieces.Green beans: Remove the ends and strings, then cut them into 1.2 inch (3cm) lengths.
- Heat oil in a pot over medium heat and add the beef. Once the beef has browned, add the onions and sauté them until they become translucent. Then, add the carrots and potatoes, and cook everything together.
- Add A (bonito dashi and sake) to the pot and bring it to a boil. Once it begins boiling, skim off any scum, cover the pot with an otoshi-buta (drop-lid), and let it simmer over low heat for 10 minutes.
- Remove the otoshi-buta. Add B (sugar and mirin), then stir, and let it simmer for 5 minutes with the otoshi-buta on top again.
- Add the green beans and soy sauce, stir, and let them simmer uncovered for 5 minutes.
Notes
- You can store it in the refrigerator for up to 3 days.
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