Japanese Nikujaga Recipe



  • 6 Ounce thinly cut steak
  • 1 medium onion
  • 1 small piece of fresh ginger
  • 4 Cup dashi stock
  • 3 Tablespoon sugar
  • 3 Tablespoon Coca-Cola
  • 3 Tablespoon soy sauce
  • 3 Tablespoon sake
  • 1 Teaspoon dark sesame oil
  • 1 Tablespoon Vegetable oil
  • 2 Tablespoon Chopped green onions for garnish


Total Time: 45min | Prep Time: 15min | Cook Time: 30min
  1. Peel and cut up the potatoes. Roughly chop up the meat. Slice the onion. Chop the ginger finely.
  2. Sauté the onion and ginger in some oil. Add the meat and sauté till browned.
  3. Add the potatoes and sauté briefly. Add enough dashi stock to cover. Add the sugar, sake, mirin and soy sauce.
  4. Add the sesame oil. Bring to a boil, then put a pot lid thats smaller than the pot you are using directly on top of the potatoes.
  5. Simmer over medium-low heat, until the liquid is much reduced and the potatoes are tender, and infused with a sort of golden color.
  6. Sprinkle with the green onions and toss around in the pan. Serve immediately.