Everyday Kitchen

Japanese · Dinner

Nikujaga

Draft recipe — not kitchen-tested
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.

Jump to recipe

Representative photograph of Nikujaga. The photograph uses a different vegetable mix from this beef-and-potato draft.
The photograph uses a different vegetable mix from this beef-and-potato draft. Representative photograph of Nikujaga. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
0 of 3 steps complete

Screen wake-lock status will appear when cooking view starts.

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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use thin pork shoulder instead of beef.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Nikujaga one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

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. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

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

Related recipes