Nikujaga (肉じゃが ) - Introduction and how to do it

Nikujaga is a traditional and popular dish in Japanese households, especially in winter.

May 21, 2024 - 13:37
May 19, 2024 - 23:42
Nikujaga (肉じゃが ) - Introduction and how to do it
Prep Time 15 min
Cook Time 30 min
Serving 4
Difficulty Easy


  1. Prepare ingredients: Slice meat and vegetables such as potatoes, onions, carrots and mushrooms.
  2. Stir-fry meat and onions: In a large pan, heat cooking oil and saute meat and onions until the meat turns white.
  3. Add vegetables and dashi: When the meat is cooked, add carrots, potatoes and mushrooms to the pan. Pour the dashi into the pan and bring to a boil.
  4. Add spices: When the water boils, add soya sauce and sugar to the pan. Mix spices and vegetables with meat.
  5. Cooked: Reduce heat and cook until potatoes and carrots are tender.
  6. Enjoy: When Nikujaga is cooked, turn off the heat and transfer to a plate. Nikujaga is often eaten warm with white rice.


  • 500g pork or beef (thinly sliced)
  • 6-7 potatoes (thinly sliced)
  • 1 onion (chopped)
  • 3 carrots (thinly sliced)
  • 4-5 mushrooms (optional, thinly sliced)
  • 3 cups dashi (or broth)
  • 6-7 tablespoons soya sauce
  • 4 tablespoons sugar
  • 2 tablespoons cooking oil


Nikujaga, also known as "肉じゃが" in Japanese, is a dish of braised meat with potatoes in dashi broth, soya sauce and sugar. This dish often has a rich, warm flavor and is often enjoyed with white rice. This is a traditional and popular dish in Japanese families, especially in winter.

Wish you success and enjoy the meal with family and friends!

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