Niku-Jaga (Flavoured Meat and Potatoes)

READY IN: 40mins
Recipe by JustJanS

Niku-jaga is a dish referred to as "mothers cooking", or homestyle I guess. It's popular particularly with kids. * Based on Ilysse's very honest review :-), I should point out that the meat needs to be REALLY thinly sliced, and the sauce is quite mildly flavoured.

Top Review by johan_korpi

Yes most japanese cooking require thin slices of meat. Just let me add that when i make nikujaga i usually cook until the liquid is almost gone and dont worry so much about potatoes, it's not a liquid-stew european style. This way you will get maximum taste of the seasoning in your meat and potatoes and it will be heavenly. Also dont forget the rice!

Ingredients Nutrition

  • 4 medium potatoes (about 450g)
  • 200 g beef (I use thinly sliced fillet of either) or 200 g pork (I use thinly sliced fillet of either)
  • 1 tablespoon finely chopped gingerroot
  • 2 tablespoons sugar
  • 2 tablespoons sake
  • 3 tablespoons soy sauce


  1. Peel potatoes and cut into 4-6 pieces.
  2. Soak in water for 5 minutes.
  3. Cut thinly sliced meat into 4-5 cm pieces.
  4. Mix sugar, soy sauce, sake and ginger and bring to a boil.
  5. Add the meat and bring to a boil again.
  6. Add potatoes and water to cover, and place a lid (smaller than the saucepan) inside the pot, right on top the ingredients.
  7. This is called the"dropped lid technique" and is used to stop the ingredients breaking up, whilst distributing the flavour without stirring.
  8. Bring to a boil again, then simmer until the potatoes are cooked.

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