Classic Stew (Nikujyaga)
Introduction
Nikujaga, a classic Japanese meat and potato stew, is one of the most comforting Japanese home-cooked dishes. “Niku” means meat, and “jaga” comes from jagaimo, meaning potatoes.
This simple version uses kombu and dried shiitake mushrooms instead of dashi packets or instant soup stock, creating deep, natural umami with simple ingredients. Both pork and beef work well, making it an easy and comforting meal for the whole family.
Ingredients
[Servings : 3-4]
- Water: 400 ml
- Kombu: 1 piece (about 5 cm / 2 in)
- Dried shiitake mushrooms: 2
- Thinly sliced pork: 200 g
- Small potatoes: 4–5
- Onion: 1
- Carrot: 1
- Grated or chopped ginger: A little
- Salt and pepper: A pinch
Seasonings
- Soy sauce: 3 tbsp
- Mirin: 3 tbsp
- Sake: 1 tbsp
- Sugar: 2/3 tbsp
- Oil: 1 tbsp
Optional Toppings
- Chopped green onions: As desired
- Soft-boiled egg: As desired
Instruction
- Season the meat lightly with salt and pepper.
- Heat the oil in a pot and lightly cook the meat.
- Add the water, kombu, and dried shiitake mushrooms.
- Add the potatoes, onion, carrot, and ginger. Bring to a gentle simmer.
- Simmer over low heat for 15–20 minutes, or until the vegetables are tender.
- Add the soy sauce, mirin, sake, and sugar. Simmer a little longer until the flavors are absorbed and the liquid has slightly reduced.
Tips
• Nikujaga tastes even better the next day after the flavors have had time to soak in. It’s also delicious cold.
• If you use a tightly sealed pot, the vegetables may release more liquid. If your pot allows more evaporation, start with 2 tbsp soy sauce and 2 tbsp mirin, then adjust to taste as it simmers.
• I usually leave the kombu and shiitake mushrooms in the pot and eat them too.
• For a meat-free version, skip the meat and add extra vegetables, fried tofu (atsuage), or fu (Japanese wheat gluten).
• Kombu contains natural glutamates, while dried shiitake mushrooms contain guanylates. Together, they create deep natural umami without using dashi packets or instant soup stock.
