, and my Japanese stepmother said it’s the epitome of Japanese comfort food.
Nikujaga literally translates to "meat" (niku) and "potatoes" (jagaimo), this dish is the quintessential "mother's cooking" (ofukuro no aji) in Japan. It’s a savory, slightly sweet, and deeply soul-warming stew that relies on a few ingredients and a simple simmering technique.
Legend has it that Nikujaga was born in the late 19th century thanks to Togo Heihachiro, a Japanese naval commander. Having studied in England, he supposedly fell in love with British beef stew.
Upon his return, he ordered his naval chefs to recreate it. Lacking demi-glace and red wine, the chefs used what they had: soy sauce, sugar, and sake. The result wasn't a British stew, but it was so delicious that it became a staple of the Japanese Navy to combat vitamin deficiencies. data-pin-do=)
Nikujaga (Japanese-Style Meat and Potatoes)
February 9, 2026
I made this Nikujaga (Japanese-Style Meat and Potatoes), and my Japanese stepmother said it’s the epitome of Japanese comfort food.
Nikujaga literally translates to "meat" (niku) and "potatoes" (jagaimo), this dish is the quintessential "mother's cooking" (ofukuro no aji) in Japan. It’s a savory, slightly sweet, and deeply soul-warming stew that relies on a few ingredients and a simple simmering technique.
Legend has it that Nikujaga was born in the late 19th century thanks to Togo Heihachiro, a Japanese naval commander. Having studied in England, he supposedly fell in love with British beef stew.
Upon his return, he ordered his naval chefs to recreate it. Lacking demi-glace and red wine, the chefs used what they had: soy sauce, sugar, and sake. The result wasn't a British stew, but it was so delicious that it became a staple of the Japanese Navy to combat vitamin deficiencies.
- Prep: 20 mins
- Cook: 40 mins
- Yields: 4 Servings
Ingredients
12 ounces 85% lean ground beef
2 carrots, sliced on an angle into 1-inch pieces (about 1 cup)
1 yellow onion, halved lengthwise and cut into 6 wedges
2 tablespoons minced fresh ginger (from 1 [1-inch] piece)
1½ pounds russet potatoes, cut into 1-inch pieces (about 4 cups)
1 cup lower-sodium chicken broth
Directions
1Heat oil in a medium saucepan over medium-high heat until shimmering. Add beef; cook, stirring often and breaking up meat, just until no longer pink, about 2 minutes. Add carrots, onion, and ginger; cook, stirring often, until ginger is fragrant and lightly browned, about 2 minutes.
2Add wine to pan; cook, stirring constantly and scraping up any caramelized bits from the bottom of the saucepan, until the liquid is almost evaporated, about 1 minute. Stir in potatoes, chicken broth, ½ cup water, soy sauce, and brown sugar until combined. (Liquid will not quite cover solids.) Bring the mixture to a boil over high. Cover and reduce heat to low; simmer, stirring occasionally, until potatoes and carrots are tender, 18 to 20 minutes. Add salt to taste, if needed. Sprinkle with scallions (if using); serve hot or warm.
Recipe from Food & Wine.
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