Nikujaga is a traditional Japanese braised stew combining thin-sliced beef, potatoes, carrots, and onions in a balanced soy-mirin broth, finished with a 10-minute rest to deepen flavor absorption.
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Peel the carrot and cut it into irregular bite-sized chunks (“rangiri”). Without moving the position of the knife, rotate the end of the carrot to be cut by 90 degrees each time and slice diagonally. Peel the potato and slice into bite-size pieces, then soak in water for about 5 minutes. Cut the onion in half lengthwise, then slice it into 1 cm (0.4 in.) wide pieces. Cut the beef into bite-sized pieces.
Heat oil in a fry pan on medium heat, then add the beef and stir-fry it. Once the meat has browned, add the potatoes, carrot and onion, and stir-fry till they are coated in oil.
Gradually add sake, water, sugar and mirin into the fry pan. When the water begins to boil. cover with a lid and simmer on low heat for 7-8 minutes.
Add Kikkoman Soy Sauce and mix, then raise the heat to a boil. Once boiling, cover with a lid and simmer on low heat for 5-6 minutes. Remove the lid and set the heat to medium, then continue simmering till the broth has reduced to about two-thirds. Turn off the heat and cover with a lid, then allow it to sit for about 10 minutes so that the stew ingredients will soak in the flavor.
Store in an airtight container for up to 3 days. Reheat gently on low heat with a lid; flavors improve after one day.
Thin-sliced beef sirloin is traditional and cooks evenly in the 12–14 minute total simmering time. Other thin-sliced cuts like ribeye work, but avoid thick cuts as they won't soften enough.
Soaking removes excess starch, preventing the potatoes from becoming mushy and helps them hold their shape during the 7–8 minute initial simmer.
Covering and resting off heat allows the stew ingredients to absorb the reduced broth, deepening flavors and creating a cohesive dish without overcooking the vegetables.
Yes. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat with a lid to prevent drying. Flavors deepen after one day.
Yes. Double or halve all ingredients and times proportionally. Maintain the 7–8 minute initial simmer and 5–6 minute second simmer for proper cooking.
