Making Nikujaga Recipe

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nikujaga_foodNikujaga, or braised sukiyaki-style beef with potatoes and onions is a recent classic in Japanese cooking, having been created by chefs of the Imperial Japanese Navy in the late 19th century seeking a Japanese version of the beef stews served on British Royal Navy Ships.

Nikujaga, or “meat and potatoes” is high in energy, low on prep time and very tasty.   It is a favorite among men, and the most requested meal when they get their choice of “home cooked meals.”

Nikujaga Recipe

Ingredients: (Serves 4)

  • 200g of beef (thinly sliced)
  • 1 onion
  • 4 potatoes
  • 2 tablespoons of salad oil
  • 2 tablespoons of sugar
  • 2 tablespoons of mirin (cooking sake)
  • 3 1/2 tablespoons of soy sauce


  1. Peel the potatoes and cut into 4-6 pieces. Cut the beef into 5cm slices and the onion into 2cm slices.
  2. Stir-fry the onion with salad oil in a pan. When it’s slightly cooked, add the beef.
  3. When the beef is cooked, add the potatoes, sugar, mirin and the soy sauce. Stir once or twice. Then add water until it covers all the ingredients.
  4. Cover the pot and cook over medium-high heat for 10 minutes. When the potatoes are cooked, it’s ready to be served.

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