Chef-tested recipe
Thin beef, potatoes, onion, carrot, and shirataki gently simmered in seasoned dashi
Nikujaga literally means meat and potatoes, but the character of this Japanese home-style dish comes from dashi, soy sauce, sake, mirin, and sugar. Beef is common in western Japan, while pork is widely used in eastern regions. Here, thinly sliced beef, potatoes, onion, carrot, and shirataki simmer under a drop lid so the seasoning circulates gently without breaking the potatoes.
Recipe at a glance
- Servings
- 6 servings
- Prep Time
- 25 mins
- Cook Time
- 35 mins
- Total Time
- 1 hour
- Cuisine
- Japanese
- Course
- Main dishes
- Cooking Method
- Stovetop simmering under a drop lid
- Difficulty
- Easy
- Best Served With
- Best served with steamed Japanese rice, miso soup, cucumber sunomono, spinach goma-ae, or lightly salted pickles.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Wide Japanese saucepanpaid link
- Wooden or parchment drop lidpaid link
- Small saucepanpaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Fine-mesh skimmerpaid link
- Digital kitchen scalepaid link
Ingredients
For the simmered dish
- Thinly sliced beef chuck or rib meat: 600 g
- Waxy potatoes, peeled and cut into large pieces: 1000 g
- Yellow onions, cut into wedges: 500 g
- Carrots, cut into rolling wedges: 250 g
- Shirataki noodles, drainedpaid link: 400 g
- Neutral vegetable oilpaid link: 30 ml
- Dashi stock: 750 ml
- Japanese soy saucepaid link: 100 ml
- Sake: 80 ml
- Mirin: 80 ml
- Granulated sugarpaid link: 45 g
For the finish
- Snow peas, strings removed: 120 g
Preparation Overview
Cut the potatoes into evenly sized pieces and soak them in cold water for 10 minutes to remove surface starch. Blanch the shirataki for 2 minutes, drain, and cut into manageable lengths. Keep the beef chilled until cooking so the thin slices separate cleanly.
Method
Drain the soaked potatoes and pat them dry. Blanch the shirataki noodles in boiling water for 2 minutes, drain, and cut into shorter lengths.
Blanch the snow peas in lightly salted boiling water for 45 seconds, cool in cold water, and drain.
Heat the oil in a wide saucepan over medium heat. Add the beef and cook briefly until most of the surface changes colour.
Add the onion, potato, carrot, and shirataki and turn gently for 3 minutes so the vegetables are lightly coated.
Pour in the dashi, sake, mirin, and sugar. Bring to a simmer and skim any foam from the surface.
Place a parchment or wooden drop lid directly over the ingredients and simmer over medium-low heat for 15 minutes.
Add the soy sauce and continue simmering under the drop lid for 10 to 15 minutes until the potatoes are tender but still hold their shape.
Remove the drop lid and simmer for 2 minutes, gently turning the ingredients so the broth glazes their surfaces.
Rest off the heat for 10 minutes so the seasoning settles, then warm gently and garnish with the snow peas.
Beginner Technique Notes
Use potatoes that hold their shape; very floury potatoes may collapse before the sauce reduces.
A drop lid keeps the ingredients submerged in a relatively small amount of broth.
Add soy sauce after the first simmer so the potatoes can begin softening before the seasoning becomes concentrated.
Handle the beef briefly and gently because thin slices toughen when overcooked.
Tips and Variations
Use thinly sliced pork shoulder for a common eastern Japanese variation.
Green beans may replace snow peas when needed.
Nikujaga tastes excellent after a short rest and can be prepared several hours before serving.
Do not stir vigorously; lift and turn the pot gently to protect the potato pieces.
Serving Ideas
- Arrange the potatoes, beef, onion, carrot, and shirataki in shallow bowls, spoon over a little concentrated broth, and add bright snow peas.
Storage
Cool promptly and refrigerate for up to 3 days. Reheat gently to at least 74°C without boiling hard. Freezing is not recommended because potatoes and shirataki lose their preferred texture.
Nutritional Value
Allergen Notes
Contains soy and may contain gluten if regular soy sauce is used. Dashi may contain fish. Check mirin, sake, and shirataki packaging for additives or cross-contact.
Frequently Asked Questions
What does nikujaga mean?
The name combines niku, meaning meat, and jagaimo, meaning potato.
Should I use beef or pork?
Both are authentic regional choices; beef is especially common in western Japan and pork in eastern Japan.
Why use a drop lid?
It circulates the seasoned broth over the ingredients while reducing movement that could break the potatoes.
Can nikujaga be made ahead?
Yes. A short rest improves the flavour, and it reheats well when handled gently.
