NIKUJAGA -Japanese Simmered Meat and Potatoes

NIKUJAGA is a traditional Japanese home-style dish made by simmering thinly sliced meat (usually pork or beef), potatoes, and vegetables in a sweet-savory broth of soy sauce, mirin, sake, and dashi. 
The name "nikujaga" comes from "niku" (meat) and "jagaimo" (potatoes).
It’s a comforting and nostalgic dish in Japan, often served in family meals. The flavors deepen over time, making it even tastier the next day.

Cooking time : 40min
Prep : 10min
Budget : normal
Serve : 4 persons
Level : easy
Ingredients

 

  • 5 potatoes (about 500–600g)
  • 300g thinly sliced pork belly (or beef belly)
  • 1 carrot
  • 1 onion
  • Green beans or green peas (optional, for color)

 

Seasoning:

  • 400ml water
  • 4 tbsp soy sauce
  • 4 tbsp mirin
  • 4 tbsp sake
  • 2 tbsp sugar
  • 1 tsp (5g) dashi granules

 

Instructions

Preparation 

・Wash, peel, and cut the potatoes into large bite-size pieces.

・Cut the onion into wedges.

・Cut the carrot into irregular bite-size pieces (Japanese "rangiri" style).

 

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1. Slice the meat.

Cut thinly sliced pork belly into pieces about 4 cm (1.5 inches) wide.
If you don’t have sliced pork belly, use a block and slice it thinly (about 3 mm thick), then cut each slice into 4 cm wide pieces.

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2. Cook the meat.

Heat a little oil (not listed in ingredients) in a pot over medium heat.
Add the sliced meat and cook until it is no longer pink.

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3. Add vegetables.

Add the potatoes, carrots, and onions. Stir-fry them lightly with the meat.

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4. Add seasonings.

Pour in the water, soy sauce, mirin, sake, sugar, and dashi granules.
Bring to a boil, then skim off any scum from the surface.

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5. Simmer with a drop lid.

Place a piece of cooking paper (otoshibuta) directly on the surface.
Simmer over medium heat for about 20 minutes.

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6. Add green vegetables and lightly reduce the liquid.

Remove the drop lid. Add green beans or green peas (if using), and continue simmering over medium heat for another 5 minutes, until the liquid is slightly reduced and the ingredients are well coated.

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7. Serve.

Ready to eat! It's delicious freshly made, but letting it cool once helps the flavors soak in. Reheat gently before serving.

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NOTE

Be careful not to reduce the liquid too much — leaving a little broth helps keep the ingredients moist and enhances the flavor. 
This dish features a sweet soy-based flavor, but feel free to adjust the amount of sugar to your taste. 
For an even more authentic Japanese touch, try simmering it with shirataki konnyaku noodles if available.