Nikujaga
Comforting Japanese stew of tender thinly sliced beef, soft potatoes and a sweet soy–mirin broth — perfect for cosy midweek dinners.
Nikujaga is the ultimate Japanese comfort bowl — thinly sliced beef and soft potatoes simmered in a sweet-savoury soy–mirin broth. It’s humble, homey and deeply satisfying. Make it for a rainy midweek supper or when you want something that tastes like home. This version uses dashi granules for speed but keeps the classic balance of sweetness, umami and gentle heat from ginger.
Ingredients
- 400 g thinly sliced beef
- 600 g potatoes — peeled and cut into large 2–3 cm chunks
- 1 brown onion — thinly sliced
- 1 carrot — cut into diagonal 1 cm slices
- 10 g fresh ginger — finely grated
- 15 ml vegetable oil
- 600 ml water
- 5 ml dashi granules — or 600 ml prepared dashi stock
- 45 ml sake
- 45 ml mirin
- 25 g caster sugar
- 50 ml light soy sauce
- salt — to taste (usually a small pinch; soy provides most seasoning)
- 2 spring onions — finely sliced, for garnish
Equipment
- large saucepan with lid
- peeler
- wooden spoon
Instructions
Peel the potatoes and cut into large, even 2–3 cm chunks. Place in a bowl of cold water and leave to soak for 10 minutes to remove excess starch, then drain.
While the potatoes soak, thinly slice the brown onion, cut the carrot into diagonal slices and finely grate the fresh ginger.
Heat the vegetable oil in a large saucepan over a medium hob. Add the brown onion and cook, stirring, for 5 minutes until soft and translucent.
Increase the heat slightly and add the thinly sliced beef. Stir briefly for 2–3 minutes until the slices just change colour — you want them sealed, not dry.
Drain the potatoes and add them to the pan with the carrot. Toss everything together for 2 minutes so the vegetables pick up the onion and beef flavours.
Pour in the water and sprinkle in the dashi granules. Add the sake, mirin, caster sugar and light soy sauce. Stir gently and bring to a rolling boil, skimming any scum from the surface.
Reduce the heat to low, cover with a lid, and simmer gently for 20 minutes until the potatoes are tender when pierced with a knife.
Remove the lid and increase the heat for 5 minutes to reduce and glaze the sauce slightly. Taste and add a small pinch of salt only if needed.
Turn off the heat and leave to rest, uncovered, for 5 minutes. Scatter the sliced spring onions over the top and serve warm.
Tips
- Use thinly sliced beef (sukiyaki or similar) so the meat cooks quickly and remains tender; thicker chunks will take longer and change the texture.
- Soak the potato pieces in cold water for at least 10 minutes — this removes surface starch and helps keep the broth clear.
- If you prefer a clearer broth, skim off any scum that rises to the surface when you first bring the pot to the boil.
- Make ahead: nikujaga tastes even better the next day. Cool quickly, refrigerate and gently reheat on the hob; add a splash of water if it has reduced too much.
- Freezing reduces texture quality of the potatoes, so refrigerate for up to 3 days rather than freezing if possible.
Substitutions
thinly sliced beef → thinly sliced pork shoulder or shoulder of lamb, same quantity
Stays closedashi granules → 600 ml vegetable stock with a 5 cm piece of kombu added while heating (remove kombu before serving)
Noticeably differentlight soy sauce → gluten-free tamari, same quantity
Stays close
Nutrition
Per serving · estimated
- 390
- Calories
- 25 g
- Protein
- 40 g
- Carbs
- 14 g
- Fat
- 4 g
- Fibre
- 9 g
- Sugar
- 850 mg
- Sodium
FAQ
Can I make nikujaga ahead of time?
Yes — flavours deepen overnight. Cool to room temperature, refrigerate and reheat gently on the hob. Add a splash of water if the sauce has reduced too much.
What cut of beef is best?
Thinly sliced beef from the shoulder or rib is ideal. It cooks quickly and stays tender; avoid very lean, thick steaks as they can become tough.
Why are my potatoes falling apart?
If the simmer is too vigorous the potato will break down. Keep the heat low during the covered simmer and only increase briefly at the end to glaze the sauce.
Can I use ready-made dashi stock?
Yes — use 600 ml prepared dashi instead of water + dashi granules for a slightly cleaner, more umami-rich result.
Community Photos
No photos yet
Be the first to share your creation!