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Japanese · Dinner

Nikujaga

Non-vegEasy

Diet: Non-veg · High-protein

Nikujaga is a Japanese dish. Keep the simmer gentle so potatoes retain their shape.

Prep
15 min
Cook
35 min
Total
50 min
Servings
4
Difficulty
Easy
Cuisine
Japanese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Nikujaga. The photograph uses a different vegetable mix from this beef-and-potato recipe.
The photograph uses a different vegetable mix from this beef-and-potato recipe. Representative photograph of Nikujaga. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Base

Stew

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Brown · About 4 min

  1. Heat oil from 15 ml neutral oil, 350 g thinly sliced beef, 150 g onion, sliced; fry onion for 4 minutes, then beef for 2 minutes.

Simmer · About 25 min

  1. Add 600 g potatoes, cut into 3 cm pieces, 150 g carrots, sliced, 500 ml dashi, 45 ml soy sauce, 30 ml mirin, 15 g sugar. Bring to a simmer, cover loosely and cook gently for 25 minutes.

Finish · About 5 min

  1. Add 100 g green beans, trimmed; simmer 5 minutes until potatoes and beans are tender. Beef must reach at least 63°C / 145°F and rest 3 minutes.

    Check: Look for this result: potatoes and beans are tender.

Tips

  • Keep the simmer gentle so potatoes retain their shape.
  • Judge Nikujaga by the texture and doneness signs in its steps. Your pan and heat affect how long Nikujaga takes to cook.

Substitutions

  • Use thin pork shoulder instead of beef.

Storage

  • Get perishable Nikujaga into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Nikujaga within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Nikujaga to 74°C / 165°F, stirring or turning it for even heating. When Nikujaga is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Nikujaga includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Nikujaga becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Nikujaga one day ahead. For Nikujaga, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Nikujaga on the day of serving.

FAQ

What matters most when making Nikujaga?

Keep the simmer gentle so potatoes retain their shape.

What can I substitute in Nikujaga?

Use thin pork shoulder instead of beef.

Can I prepare Nikujaga ahead?

Prepare the measured ingredients for Nikujaga one day ahead. For Nikujaga, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Nikujaga on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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