Nikujaga (Japanese-style meat and potatoes) Recipe -
Nikujaga (Japanese-style meat and potatoes) Recipe
  • READY IN 50 mins

Nikujaga (Japanese-style meat and potatoes)

Recipe by  

"Nikujaga (meat and potatoes) is a popular dish in Japan."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Put the snow peas in a small saucepan with enough water to cover; bring to a boil and immediately remove from heat. Drain and set aside.
  2. Heat the oil in a large skillet over medium heat; cook the beef in the oil until browned. Add the potatoes; cook and stir until soft, 5 to 7 minutes. Stir the dashi soup, soy sauce, sake, and sugar into the mixture; simmer for 10 minutes.
  3. Reduce heat to low and scatter the chopped onion over the mixture; allow to simmer until the liquid is nearly completely evaporated, about 15 minutes more. Top the mixture with the snow peas to serve.
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Reviews More Reviews

Aug 31, 2009

Overall it was pretty good but the measurements were way off. HAS to be a typo. 1/4lb of meat to serve 4??? I used a lil over 1lb and it even then it was swimming in the broth. After following the recipe, i added extra soy and sugar only because i thought the flavor was a little on the lite side. Overall good.** If you cant find dashi, beef broth/stock works just fine. My japanese mom happen to have some so i was able to get some from her.

Feb 08, 2011

After I cook this dish our Japanese foreign exchange student adds more sugar and soy sauce to taste (Kamada brand is the best!) Our family loves this recipe very much and it is even better w/several TBS more sugar and a few shakes more soy sauce.

Jan 20, 2010

So tasty! I have a Japanese foreign exchange student whose been missing the food from home. He loved this! So did everyone else who got to taste it. I upped the meat to 1.25 lb. otherwise, just as planned.

Jun 28, 2010

I had to substitute white wine for the sake and beef broth for the dashi, but this recipe was really good. Maybe next time I will be able to find the correct ingredients.

Aug 05, 2013

To those wondering about the 1/4 lb of beef: that MIGHT be the intended measurement. Nikujaga is not meant to be a hearty beef stew. Rather, the bulk of the dish is supposed to be the potatoes, while the beef is there merely to flavor the broth.

Aug 17, 2009

really, really good. I love Japanese dish's and this one is know one of my favorites. thank you very much for sharing.

May 01, 2011

Great recipe and not hard, even for someone like me who never cooks. The taste is really good, but i agree with everyone else about the measurements. You need at least a 1lb of beef for this. Also, I threw in carrots since i had them around.

Jan 31, 2011

This was yummy but too salty! Next time i will definitely cut down on the soy sauce!


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  • Calories
  • 315 kcal
  • 16%
  • Carbohydrates
  • 48.1 g
  • 16%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 13.7 g
  • 27%
  • Sodium
  • 1109 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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