Nikujaga「肉じゃが（ニクジャガ）」 is one of the most popular Japanese home-style dishes, often considered a comfort food in Japan.
It is a simple simmered dish made with thinly sliced beef, potatoes, and onions in a lightly sweet soy-based sauce. Unlike restaurant-style Japanese food, nikujaga is commonly cooked at home and varies from family to family.
This recipe focuses on an authentic home-style version that can be easily made outside Japan using common ingredients.
Ingredients
- 200g thinly sliced beef (or pork)
- 2 medium potatoes
- 1 onion
- 1 cup dashi stock (or water with dashi powder)
- 2 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp mirin
- 1 tbsp vegetable oil
Instructions
- Cut the potatoes into large chunks and soak briefly in water.
- Slice the onion and beef into bite-sized pieces.
- Heat oil in a pot and cook the beef until lightly browned.
- Add onions and cook until softened.
- Add potatoes and dashi stock.
- Bring to a boil, then add soy sauce, sugar, and mirin.
- Simmer on low heat for 15–20 minutes until tender.
Tips from Japanese Home Cooking
- Avoid stirring too much to prevent the potatoes from breaking.
- Let the dish rest for 10 minutes before serving to deepen the flavor.
Common Mistakes
- Using high heat throughout cooking.
- Cutting potatoes too small.
Storage & Reheating
Nikujaga keeps well in the refrigerator for up to 2 days.
Reheat gently over low heat or in the microwave.