Nikujaga (Japanese Beef and Potato Stew)

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.

Nikujaga is a dish made by simmering meat, potatoes, and other vegetables in dashi stock and traditional Japanese seasonings. "Niku" refers to meat, and "jaga" is short for 'jagaimo,' which means potatoes. It is typical to use potatoes, onions, and carrots as vegetables, and for added color, green beans, snow peas, or green peas are sometimes included.

This dish is known as a staple for beginner cooks in Japan. It is also a typical dish passed down from parents to their children and is famous as a meal for those who want to create a family-friendly atmosphere and capture the hearts of their loved ones through delicious food. It is a quintessential example of a Japanese simmered dish.

This dish generally uses either pork or beef as the meat, and the choice between the two affects the flavor. Pork is commonly preferred in eastern Japan, while beef is favored in western Japan. The decision entirely depends on personal preference.

Since I live in Osaka, which is located in western Japan, I'm sharing a recipe that uses beef. However, feel free to use pork if you prefer. Even if you choose pork, there is no need to change the amounts of the other ingredients in the recipe.

There are many different types of potatoes, but when making nikujaga, it is recommended to use a variety that is less likely to fall apart during cooking. For example, in Japan, May Queen (メークイン) is recognized as a suitable choice, while Yukon Gold potatoes are a good option in the United States.

Although you can make this dish with any type of potato, consider using varieties that are less prone to falling apart and are readily available in your local area.

When making Japanese simmered dishes, it is common to use an otoshi-buta (drop lid).

An otoshi-buta is a lid that sits directly on top of the ingredients in a pot or pan. Placing the lid directly on the ingredients allows the cooking liquid underneath to circulate more evenly, resulting in more efficient simmering with less liquid.

Commercial versions are available, but you can easily make one yourself by simply poking one or more holes in a sheet of aluminum foil—as shown in the photo above. The holes help prevent the otoshi-buta from floating up due to steam pressure. Since it is easy to make, I encourage you to give it a try.

Equipment

Ingredients

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Instructions

🕒 Total: 45 mins mins

Step 1
Prepare the vegetables as follows:
Potatoes: Cut them into bite-sized pieces.
Onion: Slice it into ⅓-inch (8 mm) thick pieces.
Carrot: Cut it into bite-sized pieces.
Green beans: Remove the ends and strings, then cut them into 1.2-inch (3 cm) lengths.

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Step 2
Heat oil in a pot. Once the pot is hot, sauté the beef over medium heat until it browns. Next, add the potatoes, onions, and carrots, and cook until they are slightly softened.

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Step 3
Add seasonings (dashi, sake, mirin, and sugar) to the pot and bring it to a boil. Once boiling, skim off any scum and cover the pot with an otoshi-buta. Let it simmer over low heat for 15 minutes.

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Step 4
Remove the otoshi-buta, and add the green beans and soy sauce to the pot. Continue simmering for an additional 5 minutes without covering.

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To store

You can store it in the refrigerator for up to 3 days.