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    You are in: Home / Recipes / Niku-Jaga (Flavoured Meat and Potatoes) Recipe
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    Niku-Jaga (Flavoured Meat and Potatoes)

    Average Rating:

     4 Total Reviews

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    • on March 06, 2009

      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!

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    • on March 23, 2007

      I have made this dish before but the recipe I used also said to add about 4 cups of water before you let it boil covered for about 30 minutes and all the food soaks up the moisture. But it is a good dish and easy

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    • on June 21, 2005

      Sorry, I wasn't very happy with this recipe. Maybe I did something wrong but the meat was like a hard rubber by the time it came out of the pan. I guess we are just use to rare beef. Personally I didn't find the sauce all that appealing either. Sorry, everyone has different taste I guess.

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    • on December 12, 2004

      A very nice dish. This is the same recipe I know and love. I do use beef. Lots of non-Japanese people here in Japan survive because they are able to order "Mick Jagger" at the pubs.

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    Nutritional Facts for Niku-Jaga (Flavoured Meat and Potatoes)

    Serving Size: 1 (252 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 270.4
     
    Calories from Fat 17
    55%
    Total Fat 1.9 g
    3%
    Saturated Fat 0.6 g
    3%
    Cholesterol 29.0 mg
    9%
    Sodium 795.7 mg
    33%
    Total Carbohydrate 44.8 g
    14%
    Dietary Fiber 4.8 g
    19%
    Sugars 8.2 g
    32%
    Protein 16.8 g
    33%
    Detailed Nutrition Values About Nutrition Info
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