Japanese national food, most popular for young and old. Meat and potatoes stew with soy sauce, sugar and sake.

Nikujaga is a very popular Japanese nimono ( food boiled and seasoned with soy sauce and sugar).

Nikujaga is a traditional Japanese home-cooked dish made with thinly sliced beef, potatoes, and vegetables simmered in a sweet-savory soy-based sauce. It’s simple, comforting, and full of nostalgic flavors.

Nikujaga is one of traditional dish in Japan. "Niku" means meat and "jaga(imo)" means potato in Japanese.  It reminds us of taste of mom's cooking. It is simmered the taste of ingredients and mom's love.When you eat nikujaga, you might become happy. 

My nikujaga always results in a watery ness. This time, I made it without adding water. If you simmer with the lid on, you can't go wrong!This recipe results on a slightly sweet dish. Adjust to your tastes. Cover with the lid and heat on low and do not peak inside. This is very important! Recipe by Madon

Classic, standard home cooking in Japan. I like this with ginger, especially when cooking in winter, to warm up the body.

I arranged a recipe that my mother taught me. Since pouring the nikujaga juices over rice is so delicious, I always make sure there is some left after simmering My family loves shirataki noodles, so we use 1 large bag. If only using 400 ml of dashi stock, use 3 tablespoons soy sauce, 2 tablespoons sugar, 2 tablespoons mirin, and 3 tablespoons sake.Step 2: Boil the green beans in salted water. Adjust the flavor to suit your tastes. You can also use water and instant dashi granules for the dashi stock. I recommend using a deep frying pan to make this because the meat won't stick to the bottom of the pan as much, so it's more convenient. You could also cook everything in the frying pan and then transfer to a pot. Recipe by Yuuyuu0221

I was aiming to find that perfect flavor.If you let it cool first and then reheat it, the flavor really sinks in and it tastes even more delicious than when having it right away. Recipe by Setsubunhijiki

I always use this method when I make nikujaga with pork.-By browning the pork belly before boiling it, you can seal in its umami. In addition, excess fat melts off, so it's lighter in flavor and healthier too.-If too much fat comes out of the pork belly pieces, wipe some of it before Step 4 with paper towels. Recipe by Gabipo

I made this the first time with leftover nikujaga, and they were a big hit. Since then, I've been making extra nikujaga for croquettes for the next day's bento.The key is to cook it down well and to evaporate the moisture. The potato-meat mixture is soft when warm, but it will become easier to form once it's cooled or refrigerated.I wanted the nikujaga flavor to be enjoyed, so I flavored the croquette filling well so that you don't need sauce. If you like it sweeter, add a teaspoon each of soy sauce and mirin. Recipe by akiyoshizu

This is a meat (niku) and potato (jaga[imo]) stew that is a common staple of Japanese home cooking. Again, this dish normally includes a sliced onion fried with the beef in step 2. Add it in if you like, as well as other vegetables like carrots and daikon radishes. 🇯🇵 #12plates

NIKUJAGA is one of the most popular comfort food in Japan. Once you know what NIKUJAGA taste like, You don't need to see the recipe next time. That is how Japanese people do. I never learn this recipe from mom, but taste mom's home made one.