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Nikujaga – The Japanese Hotpot

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RoYuMi

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With chunks of potatoes, onion, and thinly sliced ​​beef slow-cooked in a savory, sweet dashi broth, Japanese Beef and Potato Stew (Nikujaga) is one of Japan’s most iconic home-cooked dishes.

nikujaga

As two of the main ingredients are niku (meat) and jagaimo (potatoes), Nikujaga literally means “meat and potatoes”. It is an iconic Japanese home dish, known as “Ofukuro no Aji” – taste of mom’s kitchen. For many, nikujaga is a comfort food.

Potatoes make up the bulk of the dish, with some beef or pork, even chicken, thinly sliced, onion.

Preparation: 15 minutes

Cooking: 15 minutes

Total: 30 mins to 1 hr (rest time)

Portion: 4 people

Utensils

  • A cutting board
  • Knife
  • vegetable peeler
  • Pot or Casserole to cook the stew

Ingredients

  • 1 onion (250g)
  • 1 carrot (127g)
  • 3 potatoes or potatoes (500 g)
  • 250 g beef, pork, chicken
  • 1 tablespoon vegetable oil

For the Broth/Sauce

  • 480 ml dashi broth
  • 60 ml mirin
  • 60 ml soy sauce (better if it is a Japanese brand)
  • 30 ml sake or white wine
  • 1 tablespoon sugar

Instructions

  1. Cut the meat of your choice into pieces.
  2. Cut the onion in half and into 1.3 cm segments approx.
  3. Peel the carrot and cut it into thin pieces of 2.5 cm approx.
    nikujaga
  4. Cut the potatoes into medium pieces
    nikujaga
  5. In the pot or casserole put the vegetable oil and cook the onion until it is citronized
    nikujaga
  6. Once the onion is citronized, add the meat of your choice until it is all cooked.
    nikujaga
  7. Add the potatoes and carrots to the pot with the meat and onion
  8. Add the dashi broth and make sure there is enough to cover the ingredients (it doesn’t have to completely cover the ingredients).
  9. Cover the pot or pan so everything cooks.
  10. Add the seasonings: sugar, sake, soy sauce and mirin and mix gently.
    nikujaga
  11. Cook over low heat for 12-14 minutes, or until the potatoes are soft.
  12. Turn off the heat and if possible, let it sit (uncovered) for 30-60 minutes before serving. The flavors will absorb the ingredients as they cool.
  13. If you can’t wait the nikujaga is ready! You can eat it alone or with white rice.

And to enjoy!