Many Japanese families have their own Nikujyaga recipes, which gets passed down from generation to generation. Discover your own take of the Nikujyaga recipe!

Nikujaga (Meat & Potatoes)

Course Main Course, Side Dish
Cuisine Japanese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • ½ lb Yellow Potatoes
  • 2 Yellow Onions
  • 1 Carrot
  • 12 Snap Peas
  • ¼ lb Beef Chuck, Short Ribs, or Rib Eye, thinly sliced
  • ½ cup Sake
  • cup Water
  • 3 Tbsp Soy Sauce
  • 3 Tbsp Sugar
  • Vegetable Oil for cooking


  1. Remove the fibrous string of the snap peas. Boil water in small pot and quickly boil snap peas with pinch of salt for about 2 minute. Drain.
  2. Wash potatoes, and cut into quarters. Peel and cut the onions into quarters. Peel and chop the carrots.
  3. Add vegetable oil into a large pot and fry potatoes with medium to low heat. Add onions and cook until onions are tender.
  4. Add beef and cook for additional 1 minute.
  5. Add carrots, water and sake. Bring to boil over high heat. Once boiled, make sure to skim off the scum.
  6. Reduce the heat to low and add 3 tablespoons of sugar and 2 tablespoons of soy sauce. Place a drop lid and simmer for 5 minutes. If you don’t have a drop lid, make it by aluminum foil and place it directly onto the food. Make sure most of the ingredients are covered by the soup before placing the lid.
  7. After 5 minutes, remove the lid and add 1 more tablespoon of soy sauce. Simmer for additional 10 minutes, or until soup is almost gone.

  8. Turn off the heat, garnish with snap peas on top and serve!