Nikujaga is a comforting home-cooked dish that has graced Japanese families for generations. Its balance of mirin sweetness, soy saltiness, and dashi aroma makes it a timeless staple.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 300 g beef stew meat, cut into 2 cm cubes
- 2 medium potatoes (approx. 300 g), peeled and quartered
- 1 large carrot, cut into large chunks
- 1 large onion, cut into thick quarters
- 300 ml dashi broth (or water with 1 tbsp kombu)
- 3 tbsp soy sauce (tamari for gluten-free)
- 2 tbsp mirin
- 1 tbsp sake
- 1 tsp sugar
- Vegetable oil for sautéing
- Chopped scallions for garnish
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Pan 4 min
Heat a pot or donabe over medium-high heat with 1 tbsp oil. Add beef cubes and sear all sides (about 4 min). This step locks in juices and builds depth. Tip: leave the meat undisturbed initially to develop a caramelized crust.
- Step 2 Pan 3 min
Add onion and carrot, reducing heat to medium. Sauté for 3 min while stirring so vegetables absorb the meat’s flavor. Tip: cut carrots into irregular pieces to hold more sauce.
- Step 3 Pot / simmer 15 min
Pour in dashi, soy sauce, mirin, and sake. Bring to a boil, then reduce to minimum. Cover and simmer for 15 min to meld flavors without excessive reduction.
- Step 4 Pot / simmer 15 min
Add peeled, quartered potatoes. Stir gently to avoid breaking them, cover, and cook for 15 min more over low heat. Tip: test a potato with a fork; it should yield easily.
- Step 5 Pot / simmer 7 min
Add sugar and cook uncovered for 5-7 min until the sauce thickens slightly. Sugar balances soy saltiness and adds gloss. Tip: stir in circles to prevent sticking.
- Step 6 Rest 5 min
Turn off heat and let rest for 5 min off the stove. Serve in individual bowls or directly from the pot, garnished with fresh scallions. Tip: flavor improves overnight as ingredients settle.