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!