For a richer flavor, use a combination of soy sauce and tamari. Feel free to add other vegetables such as carrots or konnyaku noodles. If you don't have sake, you can substitute with dry sherry or a splash of rice vinegar. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Nikujaga (Japanese-style meat and potatoes)
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PREP TIME15 mins
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COOK TIME35 mins
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TOTAL TIME50 mins
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SERVING4 People
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VIEWS60
Embark on a culinary journey to Japan with Nikujaga, a comforting and savory dish that perfectly balances tender meat, hearty potatoes, and sweet onions in a flavorful dashi broth. This one-pot wonder is sure to become a family favorite!
Ingridients
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Nutrition
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Carbohydrate48 g
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Cholesterol13 mg
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Fiber6 g
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Protein14 g
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Saturated Fat2 g
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Sodium1109 mg
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Sugar9 g
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Fat6 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the snow peas: In a small saucepan, bring water to a boil. Add the snow peas and immediately remove from heat. Drain well and set aside. This blanching process preserves their vibrant color and crisp texture. (Prep time: 5 minutes)
02 Step
Recipe View Sear the beef and soften the potatoes: Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the thinly sliced beef and cook until browned on all sides. Add the potatoes and cook, stirring occasionally, until they begin to soften. (Cook time: 5-7 minutes)
03 Step
Recipe View Simmer in dashi broth: Pour in the dashi soup, soy sauce, sake, and sugar. Stir to combine. Bring the mixture to a simmer, then reduce the heat to low. Cover and simmer gently for 10 minutes, allowing the flavors to meld together. (Simmer time: 10 minutes)
04 Step
Recipe View Add onions and finish simmering: Scatter the chopped onion over the mixture. Continue to simmer, uncovered, until the liquid has nearly completely evaporated and the potatoes are tender. This will take approximately 15 minutes. Stir occasionally to prevent sticking. (Simmer time: 15 minutes)
05 Step
Recipe View Garnish and serve: Top the Nikujaga with the blanched snow peas just before serving, adding a touch of freshness and color. Serve hot and enjoy this authentic taste of Japan!
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Rita Bernier
Jun 30, 2025The snow peas add such a nice touch of freshness. I'll definitely be making this again!
Horace Prohaska
Jan 15, 2025I've made Nikujaga before, but this recipe is by far the best. The tips really helped me perfect the dish.
Gillian Green
Nov 27, 2024This recipe is fantastic! It's so easy to follow and the flavors are incredible. My family devoured it!
Fredy Beer
Oct 18, 2024I added some sliced carrots, and it was delicious! Thanks for the great recipe.