DISH RESEARCH · Main dish
Nikujaga
Also known as: 肉じゃが
Namiko Hirasawa Chen’s selected nikujaga simmers thinly sliced beef with Yukon gold potatoes, carrot, onion and shirataki in sweet-savoury broth, adding blanched snow peas before service.
About Nikujaga
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Namiko Hirasawa Chen presents nikujaga as Japanese home cooking: meat and potatoes simmered in a sweet-savoury broth. This selected version uses thinly sliced beef, Yukon gold potatoes and snow peas.
Onion is cut into wedges and carrot into angled pieces. Quartered potatoes have their sharp edges trimmed and are soaked in water, while snow peas and shirataki noodles are blanched in the same pot of salted water.
Onion and beef cook in neutral oil before the potatoes, carrot and noodles join them. Prepared dashi almost covers the ingredients; sugar, sake, soy sauce and mirin flavour the simmering liquid.
A drop lid holds the ingredients in place as they simmer without stirring. The author then rests the pot off the heat, allowing the ingredients to absorb the broth.
The blanched snow peas are added during gentle reheating just before service, preserving their bright colour. The stew is served with some cooking liquid in a large bowl or individual bowls.
Ingredients in Nikujaga
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Porkprotein
- Onionbase
- Waterbase
- Dashi stockother
- Carrotother
- Shirataki Noodlesother
- Beefother
- Sugarother
- Potatoother
- Soy Sauceother
- Potatoesother
- Onionsother
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- Japan
- Cooking traditions
- Japanese yoshoku / Namiko Hirasawa Chen beef nikujaga