When it comes to comfort food, every culture has its go-to dish. For Japan, nikujaga holds a special place at the family table.
This hearty, home-cooked meal combines tender meat, potatoes, and a flavorful broth that wraps you in warmth with every bite. Whether you’re craving something cozy on a cold day or looking to explore the subtle yet distinct flavors of Japanese cuisine, nikujaga is a must-try dish that blends simplicity with soul-satisfying goodness.
(P.s. I’m not of Japanese descent, but I love cooking Japanese food because it’s healthy. Nikujaga is something I like making because it’s a bit like gyudon with a twist. Gyudon is something I have loved eating since I was a teenager.)
What is Nikujaga?
Nikujaga (肉じゃが) is a traditional Japanese dish that translates to “meat and potatoes.” The name itself is a giveaway:
- Niku = meat (usually thinly sliced beef or pork)
- Jaga = short for jagaimo (potatoes).
Cooked in a savory-sweet broth made from soy sauce, sugar, mirin, and sake, nikujaga embodies the perfect balance of flavors that Japanese cuisine is known for. The result? Melt-in-your-mouth potatoes infused with a deliciously rich sauce and tender, flavorful slices of meat.
Key Ingredients:
To make nikujaga, you only need a handful of simple yet impactful ingredients:
- Meat: Thinly sliced beef or pork (commonly used in Japanese cooking).
- Potatoes: Starchy potatoes like russets work best to soak up the broth.
- Onions: Add natural sweetness as they soften.
- Carrots: Optional, but they add a vibrant pop of color and subtle flavor.
- Green peas or green beans: Often used for garnish, they bring a splash of green to the dish.
- Broth: A harmonious mix of soy sauce, sugar, sake, and mirin.
How is Nikujaga Made?
Nikujaga is prepared by gently simmering meat and vegetables in the seasoned broth until the potatoes are tender and the flavors are absorbed. Here’s a quick overview of the process:
- Sauté the thinly sliced meat until lightly browned.
- Add sliced onions, potatoes, and carrots (if using), and stir for a few minutes.
- Pour in a mix of soy sauce, sugar, mirin, and sake, then cover with water.
- Simmer gently until the potatoes are soft and the broth has reduced.
- Add green peas or beans at the end for a vibrant finish.
The Taste and Texture of Nikujaga
Nikujaga delivers the kind of warmth and satisfaction that only homemade meals can provide. The potatoes soak up the savory-sweet broth, turning buttery and tender. The thin slices of meat stay soft and juicy, offering a delightful contrast to the starchy texture of the potatoes. Every bite is a harmonious blend of flavors—a little salty, a little sweet, and entirely delicious.
Why is Nikujaga So Loved in Japan?
In Japan, nikujaga is more than just a dish; it’s a nostalgic reminder of family dinners and home-cooked love. Often referred to as a “mom’s recipe,” it’s a meal that brings warmth and comfort to the table. It’s easy to make, budget-friendly, and filling—qualities that make it a staple in Japanese households.
Fun fact: Nikujaga is often associated with kaishoku ryori (home-style cooking) and is considered an excellent example of washoku (traditional Japanese food).
Serving Suggestions
Nikujaga is best enjoyed alongside steamed white rice and a simple bowl of miso soup. The rice acts as the perfect companion, soaking up any remaining broth and complementing the dish’s savory notes. Pair it with pickled vegetables (tsukemono) for an added burst of flavor, and you have a complete, well-rounded Japanese meal.
A Comfort Food Worth Trying
Whether you’re new to Japanese cooking or a seasoned enthusiast, nikujaga is a dish that delivers on every front: flavor, simplicity, and heartwarming comfort. Its delicate balance of salty and sweet flavors makes it accessible to any palate, while its homely charm offers a glimpse into Japanese family life.
So, the next time you’re looking for a simple and cozy meal, give nikujaga a try. You may just find yourself falling in love with this humble yet heartwarming dish.
Tonight I adapted the recipe from Tokiko Suzuki’s Homestyle Japanese Cooking cookbook that I checked out from the library. I’ve honestly altered the ratio quite a bit to suite my taste of wanting lower-sodium, and a less-sweet broth, but I wanted to note that the list of ingredients and cooking techniques of Tokiko were used.

Nikujaga 肉じゃが (Japanese Braised Beef and Potatoes)
Ingredients
- 1 lb thinly sliced hotpot beef
- 1 lb yellow potatoes peeled and quartered or halved into 2" pieces
- 1 yellow onion sliced
- 1 tbsp vegetable oil neutral tasting
Simmering stock
- 2 cups dashi stock
- 3 tbsp sake
- 2 tbsp mirin
- 2 tbsp sugar Do 1 if you like it less sweet
- 4 tbsp soy sauce I use Kikkoman organic
Instructions
- Add all of the simmering stock incredients into a big bowl and mix thoroughly. Set it aside.
- Heat the vegetable oil in a stew pot or pan on medium high heat, and sear the beef slices.
- When the color of the beef turns, add the onions. Stir fry for 2 minutes.
- Add the potatoes and stir fry another 2 minutes.
- Add the simmering stock, bring to a boil, then reduce heat to medium.
- Cover and simmer, making sure to check on it for a quick mix it for even stewing every 5 minutes or so.
- After 10 minutes, uncover the heat and crank up the heat to reduce the liquid down. When the consistency becomes less soup and more stewy, your dish is done.
- Serve this with hot white rice and a side of miso soup. Short grain or sushi rice works the best.
Have you tried making nikujaga? Share your experience or any twists you put on this classic recipe in the comments below!
Ready to explore more Japanese comfort foods? Stay tuned for my next post on oden—another simmered dish perfect for chilly days!
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