Food Forum
Vol. 29 No. 2  July 2015




Niku-jaga is a popular home dish. The meat and vegetables are simmered in dashi stock with soy sauce, mirin, sake and sugar; this rich umami is absorbed by the vegetables and meat.


Serves 4

313 kcal  Protein 10.6 g  Fat 11.9 g (per person)

  • 150 g / 5 oz. thin slices of beef suitable for sukiyaki*
  • 4 potatoes, 450 g / 1 lb.
  • 1 onion, 250 g / 9 oz.
  • 1/2 carrot, 100 g / 3.5 oz
  • 6 snow peas
  • 1 T vegetable oil
  • 480 ml / 2 C dashi stock
  • 1 1/2 T granulated sugar
  • 3 T Kikkoman Soy Sauce
  • 2 T sake
  • 2 T Kikkoman Manjo Mirin


  1. Cut the beef into bite-size pieces.
  2. Peel potatoes and cut into bite-size pieces. Soak in water for about 5 minutes and drain.
  3. Cut onion in half, then into wedges 1 cm / 1/2 in. Peel the carrot and cut into random bite-sizes (photos).
  4. String the snow peas. Parboil in salted hot water, then drain. Cut the snow peas into two pieces at an angle.
  5. Heat oil in a saucepan over medium heat; add the beef. When the meat changes color, add the potatoes, onions and carrots and stir until all ingredients are evenly coated with oil.
  6. Add the dashi stock and bring to a boil; skim off the foam, then cover with a drop-lid or parchment paper and simmer for 5 minutes. Add sugar, cover with the drop-lid and simmer for 5 minutes.
  7. Add soy sauce, sake and mirin, cover again with the drop-lid and simmer for about 15 minutes over low-medium heat, until the liquid is reduced to about a third.
  8. Turn off the heat and let sit for 2 to 3 minutes to allow the liquid to soak into the ingredients. Garnish with snow peas and serve.

* Tender, fat-marbled beef is best here, rather than lean cuts with a tougher texture.

Recipe by Kikkoman Corporation

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml