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Nikujaga (Japanese Meat and Potato Stew)

Thinly sliced meat, potatoes, onion and carrot simmered in a sweet-savory Japanese broth.

Serves 2Recipe by Mitsuhiro Eguchi
Quick answer

Thinly sliced meat, potatoes, onion and carrot simmered in a sweet-savory Japanese broth.

Nikujaga (Japanese Meat and Potato Stew)

From my kitchen in Japan

Thinly sliced meat is one of the practical keys to Japanese home cooking. Once you can get or cut meat this thin, dishes such as gyudon, butadon and nikujaga become much easier to reproduce.

Ingredients

  • Thinly sliced beef200 g (pork or chicken also works)
  • Potatoes3
  • Onion1
  • Carrot1
  • Hondashi1/2 tbsp
  • Soy sauce2 tbsp
  • Mirin2 tbsp
  • Sake2 tbsp
  • Sugar2 tbsp
  • Water200 ml
  • Oil1 tbsp

How to make it

  1. Cut the vegetables into bite-size pieces. Heat the oil and sauté the meat, potatoes, carrot and onion.
  2. Add water, Hondashi, soy sauce, mirin, sake and sugar.
  3. Cover and simmer over low heat for about 20 minutes, until the vegetables are tender and the broth has soaked in.
Mitsuhiro Eguchi
About the author

Mitsuhiro Eguchi

A Japanese home cook sharing practical Japanese recipes, ingredient workarounds and lessons from cooking in Japan.

About Mitsuhiro