Nikujaga: Meat and potatoes are not just a staple of winter foods in the west!
There is a hearty, delicious dish called “Nikujaga” 肉じゃが in Japan.
This dish has a rich flavor and usually consists of potatoes, carrots, thin noodles, green beans, onions, and beef. It is known as a kind of comfort dish in Japan, but rumors are that this dish is derived from the western beef stew.
It is fairly easy to make and is very filling! The balance of the dish is also good, with plenty of vegetables and meat. You can make it as a side dish, or a main dish. It is usually eaten with a side of white rice and miso soup.
Homemade nikujaga is a delight~!
Here is everything you need to make nikujaga! You can find everything you need at any grocery store in Japan.
onion 玉ねぎ たまねぎ
potato じゃがいも
fish broth ほんだし
sugar 砂糖 さとう
carrot にんじん
soy sauce 醬油 しょうゆ
salad oil サラダ油
rice wine みりん
green beans さやいんげん
Final tips and tricks about nikujaga:
- Don’t overcook the vegetables! The texture of the dish tends to get muddled when you cook the potatoes too long.
- You can use cubed beef or sliced beef for this recipe. I prefer to cube the beef, but sliced beef is more commonly used.
- I recommend using an Instantpot if you want to cook everything without a hassle. I always use mine when I make nikujaga!
- Play with spices, soy, mirin, and fish broth to suit your tastes. I really like deep, rich flavors, so I tend to use more soy sauce and mirin.
- This dish works with or without noodles. I often forgo noodles for extra vegetables!
