Nikujaga is a delicious Japanese dish made primarily from the two ingredients that make up the name: meat (“niku“) and potatoes (“jagaimo”). This dish is a staple of Japanese cooking and something a lot of people eat often for dinner, especially my parents.
It’s a super easy dish to make when you’re feeling like a having a taste of Japan and it’s also healthy! The meat used for nikujaga is generally very thinly cut, which you can buy from Japanese/Asian grocery stores or from the butcher. However, you can also use meat chunks if you prefer, but it will take a bit longer to cook.
Even if you use thick meat, this dish is still quick and easy to cook, so it makes a perfect dinner for when you don’t have much time. You can also cook it a few days before and just heat it up on a day when you know you’ll be a bit busy. It also makes a great healthy lunch to take to work because it’s got a good dose of protein and vegetables.
This dish is a real classic Japanese dish and super popular in Japan. It’s the number 1 most popular home-cooked meal in Japan because it’s so easy and quick to make and is also healthy. My mom always used to make this when I was growing up; we would eat this at least once a week for dinner and then eat the leftovers for lunch the next day.
This is a great dish to eat the leftovers of because the next day the flavour really soaks in and it just tastes so yummy and flavourful! I hope you enjoy making this dish and hopefully there’ll be enough leftover so you can eat it the next day when it tastes even better!
- 200 g thinly cut beef
- 3 white potatoes chopped
- 1 medium carrot sliced
- 1 onion diagonally cut
- 10 green beans boiled and cut in half
- 200 ml water
- 2 tbsp sake
- 2 tbsp mirin
- 3 tbsp sugar
- 3 tbsp soy sauce
- 2 tsp dashi powder
- Boil the green beans then set aside once done.
- Cut the meat into approx. 5 cm strips and chop all the vegetables.
- Heat a little olive oil in a large sauce pan and fry the meat over medium heat.
- Once the meat is half cooked, add the potatoes and carrot.
- Cook for a bit then add the onion.
- Add the water and all the remaining ingredients (except for the green beans), mix and bring to boil.
- Remove all the scum from the top and put a sheet of aluminum foil, with a small hole cut in the middle, over the top.
- Continue to cook over low heat for about 15 minutes.
- Add the green beans and serve!