Uploaded March 2019 | Updated September 2026, 2 weeks ago

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We are making Nikujaga, one of the most popular dishes in home cooking. This time, we will add a minimum amount of water to bring out the maximum flavor from the ingredients. The combined umami of the meat and vegetable makes this dish absolutely delicious!

Special thanks to Marc from No Recipes. Check out his delicious Ginger Tea (Shogayu) recipe! youtu.be/lVS18W8ZWAk

How to make Nikujaga
cookingwithdog.com/recipe/nikujaga

(2 people) Cook Time: 30 minutes
* Cooling time is not included in cook time.

150g Thin Beef Slices (5.3 oz)
2 Potatoes (250g/8.8 oz)
1/2 Carrot (50g/1.8 oz)
1 Onion (200g/7.1 oz)
80g Itokonnyaku or Shirataki (2.8 oz)
8 Snow Pea Pods or substitute: snap peas, string bean pods or green peas

2 tbsp Soy Sauce
2 tbsp Sugar
2 tbsp Sake
100ml Dashi Stock, kombu and bonito, use your favorite type of dashi using dashi pack or dashi powder (3.4 fl oz)
1/2 tbsp Vegetable Oil, or slightly less

* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml

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Previous Nikujaga
youtu.be/mj-hgpUn0bQ

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Music courtesy of Audio Network