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Nikujaga (beef and potato stew)


  • 1 lb. russet potatoes, peeled and cut into 4 to 5 pieces each
  • 1/3 lb. beef, thinly sliced
  • 2/3 lb. yellow onions, sliced (about 1/3 inch wide)
  • 1 tablespoon vegetable oil
  • 400 cc water (about 1 1/2 cups)
  • 3 tablespoons or more soy sauce (to taste)
  • 3 tablespoons or more brown sugar (to taste)
  • 2 tablespoons sake or white wine

Cooking time: 40 minutes

Servings: 4

Ofukuro no aji -- Mom's cooking: This is a typical Japanese dish served at dinner. The main ingredients are russet potatoes, onions, and beef. The flavoring is based on soy sauce and sugar, very common for a Japanese dish.


Prepare vegetables as described above. Heat a deep pan and add oil and beef. Saute for a couple of minutes, then add onion and potato. Continue sauteing for 3 minutes. Add water, soy sauce, brown sugar, and sake or wine. Bring to a simmer half covered. Skim off any foam and cook for about 20 to 30 minutes until potatoes are done.

Source: Noriko's Kitchen
recipe courtesy of Hiroyuki Sato (

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