Rich and Flavorful Beef and Potatoes

Niku-jaga is a beloved home-cooked recipe. Generally, beef is used in western Japan, while pork is more common in the east.

Rich and Flavorful Beef and Potatoes
Photographed by Shin Ebisu

Recipe by
Takuji Takahashi






Calorie count is per serving.

Ingredients (Serves 2)

  • 80 g thinly sliced beef round or chuck
  • 2 potatoes (240 g)
  • 1 onion (240 g)
  • 600 ml dashi
  • [A]

    • 2 tbsp soy sauce
    • 1 tbsp mirin
  • 2 tsp vegetable oil
  • 2 tsp sugar
  • 2 tbsp sake



Peel the potatoes and cut into 4 equal pieces. Cut the onion lengthwise in half and then into 6 equal wedges. Cut the beef into easy to eat pieces.


Pour 2 teaspoons of vegetable oil into a frying pan and place over low heat. Stir-fry the onions for about 15 minutes until golden brown.


Meanwhile, pour the dashi into a pot, add the potatoes and place over medium heat. Cover with a drop lid and simmer for 10 to 15 minutes until the potatoes are tender enough to pierce with a bamboo skewer.


Make a well in the center of the fried onions and raise the heat to medium. Fill the well with beef and sprinkle with 2 teaspoons of sugar. Brown the beef, add 2 tablespoons of sake and lightly stir fry with the onions. Turn off the heat.


Browning the beef with sugar results in a mouth-watering aroma of caramelized sugar.


Remove the drop lid from the potatoes and add the beef and onions. Stir in [A] in the order in which the ingredients are listed. Replace the drop lid and simmer for around 8 minutes.


Remove the drop lid and stir up the ingredients from the bottom of the pot. Then raise the heat to medium high and simmer for another 2 to 4 minutes.