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[Recipe] Nikujaga 肉じゃが Simplicity and lots of Flavor

nikujyaga piatto giapponese2


Potatoes, carrots and meat a very simple recipe, quick to make but with a lot of taste and always present on the tables of Japanese families. Let's see how to prepare it and be able to enjoy it even if you are not in Japan.

A traditional first course, usually served in a bowl with rice and miso soup as an accompaniment, it is among the best things in the basic cuisine of the Rising Sun.

nikujyaga piatto giapponese


Its preparation dates back to the 19th century by the cooks on board who prepared it for Tōgō Heihachirō, admiral of the imperial navy, who wanted a Japanese-style beef stew.

INGREDIENTS for 4 People : 

–  800 gr POTATOES  (preferably new yellow potatoes)
– 200 g ONION
– 300 ml DASHI BROTH
–   80ml SAKE
–   80ml MIRIN
–   15 g SUGAR
– 120 ml SOY SAUCE
–   Sesame oil


Heat the dash broth or prepare it if you are able (broth made with kombu seaweed and katsuobushi). In the meantime, wash the vegetables and start cutting them.

Peel the potatoes (if you use new potatoes, as the skin is very thin, there is no need to peel them) and cut them in an irregular shape, but all of the same size (medium-small) to allow uniform cooking, do the same with the carrots. Then pass and cut the onions into "mezzaluna" shapes.

Prepare a pan in which to heat the oil and when it has reached the temperature (keeping the flame on medium heat) add the meat that can brown well on both sides. When the meat has taken on the heat, add the potatoes and carrots to the pan, or a casserole if you prefer, sautéing everything for a couple of minutes.

Add the dashi broth followed by the sake, mirin, and sugar. Mix well and add the soy sauce, cooking everything for about 10-15 minutes (adjust by hearing if the potatoes are still hard) covering the pan with a lid.

Once ready, pour it into a bowl, or a small deep dish, adding a little of its cooking broth, to flavor the whole thing.

Bon appétit, or rather, as they would say in Japan,  いただきます.

Continue to follow our recipes, the flavors from the Rising Sun that you have tried on your travels and that you may want to try again at home.



Recipe, Nikujaga, Mauro Piacentini

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