How to Make Japanese Nikujaga: A Comforting Dish for International Kitchens

Nikujaga (肉じゃが) is a beloved Japanese dish that blends tender meat, savory broth, and earthy vegetables. It’s a comforting, homey meal that many Japanese families enjoy, often served with a bowl of rice. What makes Nikujaga special is its simple, hearty ingredients, which make it a perfect dish to recreate anywhere in the world. Whether you’re in the US, Europe, or elsewhere, you can enjoy this delicious comfort food with just a few adjustments for locally available ingredients.

In this post, I’ll walk you through how to make Nikujaga at home, even if you’re living far from Japan, while also offering some easy substitutions for ingredients you may not find in your local grocery store.

What is Nikujaga?

Nikujaga is a Japanese stew made with thinly sliced beef, potatoes, onions, and carrots. The ingredients are simmered in a savory-sweet broth made from soy sauce, mirin, and sugar. The dish’s name comes from the words “niku” (肉), meaning meat, and “jaga” (じゃが), short for “jagaimo” (じゃがいも), meaning potatoes. The blend of savory and sweet flavors creates a deeply comforting dish perfect for colder weather or anytime you’re craving something hearty.

Essential Ingredients for Nikujaga

Here’s a list of the main ingredients for Nikujaga and some helpful substitutions if you can’t find them in your area:

1. Beef (or Pork)
   • Traditional Nikujaga uses thinly sliced beef, but if beef isn’t easily available, you can substitute it with thinly sliced pork. In some countries, you may even find “shabu-shabu” style beef or stir-fry beef that works perfectly. Ground beef can also be used for a different texture.
2. Potatoes
   • You’ll need waxy potatoes, such as Yukon Gold or any variety that holds its shape when cooked. In some regions, varieties such as Russet potatoes may break apart during cooking, so choose potatoes that won’t disintegrate easily.
3. Onions
   • Regular yellow onions work well for Nikujaga. If you’re in a place where yellow onions aren’t available, you can use red onions as a substitute. They’ll give a slightly different flavor but will still work.
4. Carrots
   • Fresh carrots are ideal, but frozen carrots can also be used if fresh ones are hard to find.
5. Soy Sauce
   • This is the backbone of the Nikujaga broth, and you can use regular soy sauce. If you’re in an area where soy sauce isn’t available, you could substitute it with tamari or a combination of salt and a bit of balsamic vinegar for a similar savory depth.
6. Mirin
   • Mirin is a sweet rice wine used in Japanese cooking. If you can’t find mirin, you can substitute it with white wine and a teaspoon of sugar, or use a mix of rice vinegar and sugar for a more authentic flavor.
7. Sugar
   • Regular granulated sugar is fine for Nikujaga. However, you can also try using brown sugar for a richer taste.
8. Dashi (Broth)
   • Dashi is a Japanese stock made from seaweed and dried fish. You can either use instant dashi powder (which is easily available online) or substitute with chicken broth as a more accessible alternative.

How to Make Nikujaga: Step-by-Step

Here’s a simple recipe to guide you through making Nikujaga at home:

Step 1: Prepare the Ingredients

• Slice the beef into thin strips. If using pork, slice it similarly.
• Peel the potatoes and cut them into bite-sized chunks. Try to keep the pieces uniform in size so they cook evenly.
• Peel and slice the onion into thin wedges.
• Peel the carrot and cut it into rounds or half-moons.

Step 2: Brown the Meat
In a large pot, heat a bit of oil over medium heat. Add the beef or pork and cook it until browned. Make sure to stir frequently to avoid burning. Once browned, remove the meat from the pot and set it aside.

Step 3: Sauté the Vegetables
In the same pot, add the onions and carrots. Sauté for a few minutes until they soften slightly. You may need to add a bit more oil to prevent sticking.

Step 4: Add the Potatoes and Broth
Return the browned meat to the pot and add the potatoes. Pour in enough dashi (or chicken broth) to cover the ingredients. Bring the pot to a simmer.

Step 5: Season the Dish
Add soy sauce, mirin, and sugar to the pot. Stir to combine and dissolve the sugar. Adjust the seasoning to taste. If you’re substituting ingredients, you may need to experiment a bit to find the right balance.

Step 6: Simmer
Reduce the heat and let the Nikujaga simmer for about 30 minutes or until the potatoes are tender and the flavors have melded together. If necessary, add more water or broth to keep the ingredients submerged.

Step 7: Serve and Enjoy!
Once everything is tender and the flavors have combined, your Nikujaga is ready to be served. Spoon the stew into bowls and enjoy it with a side of steamed rice.

Nikujaga Variations and Tips for International Kitchens

Nikujaga is highly versatile, and you can adapt it to your local ingredients. Here are a few tips and variations:

• Vegetarian or Vegan Nikujaga: If you prefer a plant-based version, try using tofu or tempeh as a meat substitute. Mushrooms such as shiitake or button mushrooms also work well in place of meat.
• Beef Alternatives: If beef is difficult to find or expensive, ground beef, chicken, or pork are great alternatives. You can even use a mix of ground beef and pork for a richer flavor.
• Broth Substitutes: If you can’t find dashi, chicken broth or vegetable broth can be used as a substitute. For added depth of flavor, you can add a splash of soy sauce or miso paste.

Final Thoughts

Nikujaga is an easy-to-make, nourishing meal that brings comfort and warmth to any home, no matter where you are in the world. By making a few simple substitutions based on local ingredients, you can bring the flavors of Japan to your kitchen. Whether you’re in a big city or a small town, this dish is a great way to experience the joys of Japanese home cooking.