Japanese Nikujaga is a classic home-style dish featuring tender slices of beef, soft potatoes, onions, and carrots simmered in a savory-sweet broth. Widely considered one of Japan's most comforting meals, Nikujaga combines simple ingredients with traditional seasonings to create a wholesome and satisfying stew that has been enjoyed by generations.
Thinly sliced beef is gently cooked with potatoes, onions, and carrots in a flavorful broth made from dashi, soy sauce, mirin, sake, and sugar. As the vegetables simmer, they absorb the rich umami flavors while becoming tender and creamy, making every bite warm and comforting.
Traditionally served with steamed Japanese rice and miso soup, Nikujaga is a staple of everyday Japanese home cooking. Fresh green beans or snow peas are often added for color and a slight crunch, while the light broth keeps the dish flavorful without being heavy.
Easy to prepare and full of authentic Japanese flavor, Japanese Nikujaga is the perfect comfort food for family dinners or cozy weeknight meals.
Thinly sliced beef (ribeye, sirloin, or chuck) – 12 oz (340 g) , Potatoes – 4 medium, peeled and cut into large chunks
Onion – 1 large, sliced into wedges , Carrots – 2 medium, cut into chunks
Green beans or snow peas – 1 cup (optional) , Vegetable oil – 1 tablespoon
Dashi stock – 2 cups (480 ml) , Soy sauce – 3 tablespoons
Mirin – 3 tablespoons , Sake – 2 tablespoons
Granulated sugar – 2 tablespoons
Salt – ½ teaspoon (optional, to taste)
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