Nikujaga 肉じゃが Japanese beef potato stew

Nikujaga is a traditional Japanese dish that translates to "meat and potatoes." It is a hearty and comforting stew typically made with beef, potatoes, onions, and other vegetables. The ingredients are simmered in a flavorful broth made with soy sauce, sake, mirin, kombu and sugar, resulting in a savory and slightly sweet taste.



  • 400ml water
  • 4tbsp soy sauce
  • 4tbsp mirin
  • 4tbsp sake
  • 1tbsp Kombu powder
  • 4tbsp sugar

Other Ingredients

  • 400-500g Beef or pork (minced meat is fine too)
  • 6 potato
  • 2 Carrot
  • 2 Onion



1. Prepare the Vegetables

  • Peel and cut the potatoes into bite-sized chunks.
  • Peel and slice the carrots into thin rounds.
  • Peel and slice the onions.

2. Cook the Meat:

In a large pot or deep pan, cook the beef or pork over medium heat until browned. If using minced meat, make sure it's well-cooked and broken into smaller pieces.  

3.Add Vegetables:

Add the sliced potatoes, carrots, and onions to the pot with the cooked meat.

4.Prepare the Soup:

In a separate bowl, mix the water, soy sauce, mirin, sake, Kombu powder, and sugar to create the soup base.


  • Pour the prepared soup over the meat and vegetables in the pot.
  • Bring the mixture to a boil, then reduce the heat to a simmer.
  • Remove astringency to make soup clear.


6.Cook Until Vegetables are Tender:

Allow the ingredients to simmer with lid until the potatoes and carrots are tender. This usually takes about 20-30 minutes.


After the cooking process, let the soup and ingredients soak for 1 hour. This step helps the flavors further develop.


Once the soaking is complete, reheat the soup if necessary, and your Japanese stew is ready to be served. You can enjoy it with a side of steamed rice.

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