Niku Jaga – Japanese style Beef and Potatoes


Recipe: Niku Jaga Japanese style Beef and Potatoes

Summary: A common Japanese household dish served at dinnertime.


  • 2 tablespoons vegetable oil
  • 16 ounces steak strips
  • 4 red potatoes, diced
  • 2 carrots, chopped
  • 1 white onion, chopped
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 cup snow peas, rinsed and trimmed
  • 4 cups beef broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon ginger
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon sugar


  1. Heat two tablespoons of vegetable oil over medium heat in a dutch oven or stock pot. Add carrots, onion, and bell peppers and heat for five minutes, stirring occasionally. Add steak strips and heat another five minutes. Add potatoes, broth and salt and pepper. Simmer until potatoes are fork tender, about 15 minutes. Add soy sauce, mirin, sugar, and snow peas. Simmer for five minutes.
  2. Source of recipe: This was my comfort food when I was living in Japan. It’s the ultimate Japanese comfort food. The “beef” and potatoes are the stars by default (nikujaga means beef and potatoes in Japanese), but I added various vegetables to this version so that I was “eating the rainbow”.

Quick notes

Pork can be substituted. Vary the amount of potatoes to taste. The level of liquid does not need to, and in fact should not, completely cover the potatoes at the start of boiling. They will cook via steam, and the comparatively small volume of the liquid helps to concentrate the flavor. Real mirin is important for preventing the potatoes from crumbling apart, especially when using Russets–it contains certain special sugars that prevent over-softening.

Preparation time: 30 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

Recipe adapted and photo from Veg Web

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