Where does Nikujaga come from?

Nikujaga — country of origin: Japan.

What is Nikujaga made of?

Beef, potato, onion, carrot, dashi, soy sauce, sugar, mirin.

Which allergens does Nikujaga contain?

Contains cereals and gluten-containing products. Contains fish and fish products. Contains soybeans and soybean products.

How do you pronounce Nikujaga?

肉じゃが (Japanese) is pronounced /nikɯdʑaga/.

Nikujaga

肉じゃがPronunciation (IPA) /nikɯdʑaga/

A Japanese home-style stew of thinly sliced beef, potatoes, onion and carrot simmered in a sweet soy-dashi broth. Common in Japanese households and izakaya.

Also known as: Meat and potatoes simmered · Japanese meat and potato stew · Niku jaga

Allergens & declarations

Contains

Cereals (gluten)

Wheat

Contains cereals and gluten-containing products

Fish

Contains fish and fish products

Soybeans

Contains soybeans and soybean products

This describes the classic recipe, so you know what to ask about. It is not a declaration for any particular kitchen — recipes and suppliers vary, and only the restaurant can tell you what is in the dish it serves.

In detail

Nikujaga is a Japanese simmered dish of thinly sliced beef, potato, onion and carrot cooked together in a broth of dashi, soy sauce, sugar and mirin. It is one of the standard home dishes of Japan and appears on many izakaya and teishoku menus.

What it really is

The dish is built on potatoes, which are cut into large chunks and simmered until they absorb the seasoned broth, with thinly sliced beef (usually shabu-shabu style beef or sirloin) and onion added for sweetness and body. The broth is a mix of dashi, soy sauce, sugar and mirin, and it is kept at a low simmer so the flavour soaks into the potatoes without breaking them. Carrot, sometimes shirataki or green beans, may be included.

Nikujaga is often confused with sukiyaki, which is cooked at the table and usually includes raw egg for dipping, and with beef stew in the Western sense, which uses wine and stock and is braised for much longer. Nikujaga is lighter, sweeter and quicker, with the broth reduced only lightly and served in the bowl with its ingredients.

How it's served

Served hot in a deep bowl as part of a Japanese meal with rice and miso soup
Eaten with chopsticks, with a little broth spooned over the rice or potato
Often served as a home-style main or as a small plate in an izakaya
Eaten the next day as well, as the flavour deepens in the fridge

Name the main ingredients: thinly sliced beef, potato, onion and carrot in a sweet soy dashi broth
Flag soy and wheat, as the seasoning contains soy sauce, and note that dashi may contain fish
State the beef cut used, such as thin sliced sirloin or shabu-shabu beef
Indicate if the dish is served with rice or as a small plate

Typical ingredients

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Frequently asked questions

What is Nikujaga?: A Japanese home-style stew of thinly sliced beef, potatoes, onion and carrot simmered in a sweet soy-dashi broth. Common in Japanese households and izakaya.
Where does Nikujaga come from?: Nikujaga — country of origin: Japan.
What is Nikujaga made of?: Beef, potato, onion, carrot, dashi, soy sauce, sugar, mirin.
Which allergens does Nikujaga contain?: Contains cereals and gluten-containing products. Contains fish and fish products. Contains soybeans and soybean products.
What is Nikujaga also known as?: Meat and potatoes simmered, Japanese meat and potato stew, Niku jaga.
How do you pronounce Nikujaga?: 肉じゃが (Japanese) is pronounced /nikɯdʑaga/.