Nikujaga – Meat and potatoes

Nikujaga does not seem typically Japanese since the main ingredients niku (meat) and jagaimo (potatoes) are historically not traditional Japanese foodstuffs. But Nikujaga is a popular meal especially at home. It is a typical “mother’s taste” meal. The taste of Nikujaga may surprise you because of the ingredients sugar and soya sauce, and I am sure that the surprise will be a positive one.


  • Potatoes
  • Beef thin sliced
  • Onion
  • Sugar
  • Soya sauce
  • Japanese katsuo soup stock (benito)*


  • Cut the onions and potatoes in about 2x2x3cm pieces.
  • Cut the sliced meat in about 5x4cm pieces.
  • Fry the potatoes, onions, and the meat in a fry pan.
  • After about two minutes add water. Everything should be more or less covered with water.
  • Add two tablespoons soya sauce and the same amount of sugar. Add also a little bit of Japanese fish soup stock.
  • Cover the pan with a lid, and let it cook for about twenty minutes or until the potatoes are soft.

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