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Home » Recipes » Main Dishes

Nikujaga (Japanese Beef and Potato Stew)

Published: Jun 3, 2022 | Modified: May 24, 2025 By Ryo Hikita | Leave a Comment

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.

↓ Step-by-Step Recipe  

Jump to:
  • What is Nikujaga?
  • Choosing the meat
  • What type of potatoes are suitable?
  • Simple guide to otoshi-buta (drop lid)
  • 📋Step-by-step recipe
  • Recipe card

What is Nikujaga?

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.

Choosing the meat

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.

What type of potatoes are suitable?

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.

Simple guide to 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 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.

📋Step-by-step recipe

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Recipe Card

Equipment

  • otoshi-buta (drop-lid) (You can easily make one by following the instructions above. If that seems like too much trouble, you can simply use a regular lid instead.)

Ingredients

Servings: 3

US Customary - Metric
  • 5.3 oz thinly sliced beef
  • ½ lb potatoes (such as Yukon Gold or other varieties less likely to fall apart, recommended)
  • 7 oz onion
  • 2.5 oz carrot
  • 8 green beans

Seasonings:

  • 1 cup dashi stock (Please refer to the linked page for instructions on how to make it. For plant-based options, see the pages on kombu dashi and shiitake dashi.)
  • 2 Tbsp sake
  • 2 Tbsp mirin
  • ½ Tbsp sugar

Finishing touch seasoning:

  • 3 Tbsp soy sauce
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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.


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.


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.


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.


To store

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

If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.

Recipe card

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.
No ratings yet
Print Recipe Pin Recipe
Prep Time: 9 minutes mins
Cook Time: 36 minutes mins
Total Time: 45 minutes mins
Servings: 3

Equipment

  • otoshi-buta (drop-lid) (You can easily make one by following the instructions above. If that seems like too much trouble, you can simply use a regular lid instead.)

Ingredients
 
 

  • 5.3 oz thinly sliced beef
  • ½ lb potatoes (such as Yukon Gold or other varieties less likely to fall apart, recommended)
  • 7 oz onion
  • 2.5 oz carrot
  • 8 green beans

Seasonings:

  • 1 cup dashi stock (Please refer to the linked page for instructions on how to make it. For plant-based options, see the pages on kombu dashi and shiitake dashi.)
  • 2 Tbsp sake
  • 2 Tbsp mirin
  • ½ Tbsp sugar

Finishing touch seasoning:

  • 3 Tbsp soy sauce
Prevent your screen from going dark

Instructions
 

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

Notes

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

Nutrition

Calories: 313kcal
Author: Ryo Hikita (Umami Pot)
Cuisine: Japanese
Category: Beef, Dashi, Main Dishes, Traditional, Vegetable
Keyword: beef, carrot, onion, potato
Enjoyed this recipe?I’d really appreciate it if you shared it with your friends.

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Ryo-Hikita_UmamiPot

Welcome to Umami Pot!

I'm Ryo, a Japanese culinary expert living in Osaka, Japan. Here, I would like to share with you how to make Japanese dishes actually enjoyed in Japan, from traditional to modern, as clearly, concisely, and deliciously as possible.

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