{"id":67413,"date":"2026-01-19T06:01:00","date_gmt":"2026-01-19T05:01:00","guid":{"rendered":"https:\/\/1mal1japan.de\/rezepte\/nikujaga-japanese-potato-and-beef-stew-recipe-for-everyday-cooking\/"},"modified":"2026-08-20T12:14:25","modified_gmt":"2026-08-20T10:14:25","slug":"nikujaga-japanese-potato-and-beef-stew-recipe-for-everyday-cooking","status":"publish","type":"rezept","link":"https:\/\/1mal1japan.de\/en\/rezepte\/nikujaga-japanese-potato-and-beef-stew-recipe-for-everyday-cooking\/","title":{"rendered":"Nikujaga: Japanese potato and beef stew | Recipe for everyday cooking"},"content":{"rendered":"\n<div class=\"wp-block-columns are-vertically-aligned-center is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:40%\">\n<div class=\"wp-block-buttons is-horizontal is-content-justification-left is-layout-flex wp-container-core-buttons-is-layout-7b1574cb wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button is-style-fill\"><a class=\"wp-block-button__link has-background has-custom-font-size wp-element-button\" href=\"#recipe\" style=\"background-color:#ff3333;font-size:14px\">to the recipe \u2193<\/a><\/div>\n\n\n\n<div class=\"wp-block-button is-style-fill\"><a class=\"wp-block-button__link has-background has-custom-font-size wp-element-button\" href=\"#video\" style=\"background-color:#ff3333;font-size:14px\">To the video \u2193<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-container-core-column-is-layout-b3df97a0 wp-block-column-is-layout-flow\" style=\"padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\">\n<div class=\"wp-block-columns are-vertically-aligned-center is-not-stacked-on-mobile is-layout-flex wp-container-core-columns-is-layout-8e64cf30 wp-block-columns-is-layout-flex\" 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style=\"--font-size:16px;--letter-spacing:0px;--text-transform:capitalize\" data-wpml=\"link\" href=\"https:\/\/1mal1japan.de\/\" aria-label=\"Switch to Deutsch\"><img decoding=\"async\" alt=\"wpml-ls-flag\" class=\"wpml-ls-flag\" src=\"https:\/\/1mal1japan.de\/wp-content\/plugins\/sitepress-multilingual-cms\/res\/flags\/de.svg\" style=\"margin-right:0px;width:25px;height:25px;border-radius:0%;object-fit:unset\" size=\"24\" data-wpml=\"flag-url\" width=\"25\" height=\"25\"><\/a><\/div><\/li><li class=\"wp-block-navigation-item \" data-wpml=\"current-language-item\" style=\"padding-top:5px;padding-bottom:5px;padding-left:5px;padding-right:5px;background-color:var(--ast-global-color-4)\"><div aria-current=\"page\"><img decoding=\"async\" alt=\"wpml-ls-flag\" class=\"wpml-ls-flag\" src=\"https:\/\/1mal1japan.de\/wp-content\/plugins\/sitepress-multilingual-cms\/res\/flags\/en.svg\" style=\"margin-right:0px;width:25px;height:25px;border-radius:0%;object-fit:unset\" size=\"24\" data-wpml=\"flag-url\" width=\"25\" height=\"25\"><\/div><\/li><li class=\"wp-block-navigation-item \" data-wpml=\"language-item\" style=\"padding-top:5px;padding-bottom:5px;padding-left:5px;padding-right:5px\"><div><a class=\"wp-block-navigation-item__content\" style=\"--font-size:16px;--letter-spacing:0px;--text-transform:capitalize\" data-wpml=\"link\" href=\"https:\/\/1mal1japan.de\/it\/\" aria-label=\"Switch to Italiano\"><img decoding=\"async\" alt=\"wpml-ls-flag\" class=\"wpml-ls-flag\" src=\"https:\/\/1mal1japan.de\/wp-content\/plugins\/sitepress-multilingual-cms\/res\/flags\/it.svg\" style=\"margin-right:0px;width:25px;height:25px;border-radius:0%;object-fit:unset\" size=\"24\" data-wpml=\"flag-url\" width=\"25\" height=\"25\"><\/a><\/div><\/li><\/ul><\/div><\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\">I ate Nikujaga for the first time at my host family\u2019s house in Fukui. It wasn\u2019t a special occasion, just a perfectly ordinary evening. We\u2019d been trying on kimonos, laughing, taking photos and later watching Japanese television together. Meanwhile, a pot was sitting on the hob in the kitchen, simmering quietly away.<\/p>\n\n<p class=\"wp-block-paragraph\">When we finally sat down to eat, the Nikujaga was served. Potatoes, onions, a little meat, a clear, slightly sweet broth. Nothing elaborate, nothing spectacular, and that\u2019s exactly why it was so good. It tasted familiar, even though I was eating it for the first time. Warm, comforting, a bit like feeling like you belong for a moment.<\/p>\n\n<p class=\"wp-block-paragraph\">At that moment, I understood why Nikujaga is considered a true home-cooked meal in Japan. It\u2019s not a recipe for guests, but for everyday life. For evenings when you get together, eat, talk and simply be there. Perhaps that is exactly what makes this dish so special: it doesn\u2019t tell a grand story, but is part of one.<\/p>\n\n<!--more-->\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Rezeptbild.jpg\" alt=\"Nikujaga recipe image\" class=\"wp-image-59954\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Rezeptbild.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Rezeptbild-200x300.jpg 200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Rezeptbild-683x1024.jpg 683w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Rezeptbild-768x1152.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n<h2 class=\"wp-block-heading\">What is Nikujaga?<\/h2>\n\n<p class=\"wp-block-paragraph\">Nikujaga is a classic Japanese stew made with potatoes, meat and vegetables, cooked in a mild, sweet-and-savoury Dashi stock. The name is quite simple: <em>niku<\/em> means meat, <em>jaga<\/em> is the short form of <em>jagaimo<\/em>, the Japanese word for potato. No further explanation is really needed, and that is exactly what suits this dish.<\/p>\n\n<p class=\"wp-block-paragraph\">Traditionally, Nikujaga is made with beef, along with onions, carrots and sometimes konjac noodles. It is seasoned with soy sauce, Mirin, Sake and a little sugar. Everything cooks together in a pot until the potatoes are soft and the sauce has reduced slightly. The result is not a hearty stew, but a gentle, balanced dish in which every ingredient retains its own character.<\/p>\n\n<p class=\"wp-block-paragraph\">In Japan, Nikujaga is usually served as part of a normal weeknight dinner, often alongside rice and a small soup. It isn&#8217;t the star of the show, but a reliable everyday companion.<\/p>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-6492d650\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-89760efc\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<figure class=\"wp-block-image alignleft size-full is-resized\"><img decoding=\"async\" width=\"2000\" height=\"2000\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px.png\" alt=\"\" class=\"wp-image-36793\" style=\"width:100px\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px.png 2000w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-300x300.png 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1024x1024.png 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-150x150.png 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-768x768.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1536x1536.png 1536w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-600x600.png 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1200x1200.png 1200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-100x100.png 100w\" sizes=\"(max-width: 2000px) 100vw, 2000px\" \/><\/figure>\n<\/div><\/section>\n\n\n\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-6d656dd4\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<h3 class=\"wp-block-heading has-text-align-left\" id=\"h-ein-topf-fur-alle\" style=\"margin-top:0px;margin-bottom:0px\">One pot for all!<\/h3>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\"><em>Nikujaga is mildly seasoned, cooked until tender and easy to eat. That is precisely why it is popular with children in many Japanese families. The potatoes almost fall apart on their own, the meat remains tender and the sauce is sweetish but not overpowering.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Spicy or very strong flavours are deliberately absent. Instead, the focus is on familiar tastes that are filling and comforting. Many children start eating Nikujaga at an early age and associate it with family meals at home.<\/em><\/p>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\"><em>What\u2019s more, the dish is highly adaptable. Less meat, more potatoes, smaller pieces: every family finds its own version. It is precisely this flexibility that makes Nikujaga a typical family meal that brings generations together.<\/em><\/p>\n<\/div><\/section>\n<\/div><\/section>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h3 class=\"wp-block-heading\">The history behind Nikujaga<\/h3>\n\n<p class=\"wp-block-paragraph\">Nikujaga originated in the late 19th century during the Meiji era, a period in which Japan was strongly influenced by Western models. The dish is considered the Japanese answer to British beef stew and is thus an early example of Y\u014dshoku, or Western-influenced Japanese home cooking.<\/p>\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-selber-machen.jpg\" alt=\"Make your own Nikujaga\" class=\"wp-image-59950\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-selber-machen.jpg 1200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-selber-machen-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-selber-machen-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-selber-machen-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n<p class=\"wp-block-paragraph\">Its origins lie within the Imperial Japanese Navy. According to a well-known legend, Admiral T\u014dg\u014d Heihachir\u014d commissioned the navy cooks to develop a dish that would resemble the beef stews commonly served in the Royal Navy. However, as the cooks had no precise recipes to go by, they drew on familiar ingredients: thinly sliced meat, potatoes, onions and typical Japanese seasonings such as <a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/the-secret-ingredient-of-japanese-cuisine-how-to-make-the-perfect-brodo-dashi\/\">Dashi<\/a>, <a href=\"https:\/\/1mal1japan.de\/zutaten-und-grundlagen\/sojasauce\/\">soya sauce<\/a>, sugar and <a href=\"https:\/\/1mal1japan.de\/zutaten-und-grundlagen\/mirin\/\">Mirin<\/a>. From this mixture, a new dish emerged \u2013 familiar, yet different.<\/p>\n\n<p class=\"wp-block-paragraph\">To this day, there is a friendly rivalry over the exact place of origin of Nikujaga. Both Maizuru in Kyoto Prefecture and the Kure Naval Base in Hiroshima claim to be its birthplace. Regardless of this, it is clear that Nikujaga is closely linked to naval history and spread from there to the civilian population.<\/p>\n\n<p class=\"wp-block-paragraph\">Nikujaga also fits well with the food policies of its time. In the Meiji era, the consumption of meat was promoted by the state to make the population stronger and bring it up to Western standards. Nikujaga combines precisely this idea with Japanese taste principles: a nutritious stew that incorporates Western elements but interprets them in a distinctly Japanese way.<\/p>\n\n<p class=\"wp-block-paragraph\">Over the course of the 20th century, Nikujaga evolved from a dish on the naval menu into an integral part of everyday home cooking. By the 1970s at the latest, it had become established in many households and evolved into what is now known as &#8220;Ofukuro no aji&#8221;, the taste of mother\u2019s cooking. A dish defined less by a fixed recipe than by memories, habit and personal variations.<\/p>\n\n<h3 id=\"h-unterschiede-amp-nikujaga-varianten\" class=\"wp-block-heading\">Differences &amp; Variations of Nikujaga<\/h3>\n\n<p class=\"wp-block-paragraph\">Nikujaga occupies a special place among Japanese stews. Unlike many classic nabe or soup dishes, the focus here is not on the broth but on the ingredients. Large chunks of potato, thinly sliced meat, onions and often shirataki are braised in relatively little liquid until the sauce has reduced almost completely. The result is more reminiscent of a goulash or a braised dish than a soup.<\/p>\n\n<p class=\"wp-block-paragraph\">Nikujaga also differs significantly from other stews in terms of flavour. The seasoning is mild and balanced, characterised by soy sauce, Mirin and sugar, supported by Dashi. This sweet-salty balance is typical of Nikujaga and distinguishes it from stronger, saltier or heavily broth-based dishes such as oden or other nabe variations, which are often eaten seasonally in winter or in izakaya.<\/p>\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Eintopf-Schritt-fuer-Schritt.jpg\" alt=\"Nikujaga stew step by step\" class=\"wp-image-59953\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Eintopf-Schritt-fuer-Schritt.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Eintopf-Schritt-fuer-Schritt-200x300.jpg 200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Eintopf-Schritt-fuer-Schritt-683x1024.jpg 683w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Eintopf-Schritt-fuer-Schritt-768x1152.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n<p class=\"wp-block-paragraph\">At the same time, Nikujaga is a very versatile dish. Traditionally, it is cooked with beef, but many households also use pork or other types of meat, depending on the region and availability. There is also scope for variation with the vegetables: sweet potatoes, more root vegetables, mushrooms or green beans and sugar snap peas now find their way into the pot just as readily as various types of konjac noodles.<\/p>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-3ed78e39\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-01c052e5\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<figure class=\"wp-block-image alignleft size-full is-resized\"><img decoding=\"async\" width=\"2000\" height=\"2000\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px.png\" alt=\"\" class=\"wp-image-36793\" style=\"width:100px\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px.png 2000w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-300x300.png 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1024x1024.png 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-150x150.png 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-768x768.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1536x1536.png 1536w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-600x600.png 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1200x1200.png 1200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-100x100.png 100w\" sizes=\"(max-width: 2000px) 100vw, 2000px\" \/><\/figure>\n<\/div><\/section>\n\n\n\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-ad2297de\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<h4 class=\"wp-block-heading has-text-align-left\" id=\"h-abwandlungen-von-nikujaga\" style=\"margin-top:0px;margin-bottom:0px\">Variations of Nikujaga<\/h4>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\"><em><strong>Vegetarian or vegan: <\/strong>A now widespread variation omits meat entirely. Instead, potatoes, carrots, onions and shirataki are the main ingredients. If fish Dashi is also omitted and <a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/vegan-and-full-of-umami-the-best-brodo-dashi-with-kombu-shiitake\/\">Kombu Dashi<\/a> is used instead, the dish remains vegan.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>Other types of meat: <\/strong>As well as classic beef, Nikujaga is also cooked with pork in many households. Depending on the region or season, you can even find versions with game, such as venison. The flavour varies depending on the meat, but always follows the same sweet-and-salty seasoning profile with soy sauce, Mirin and sugar.<\/em><\/p>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\"><em><strong>Everyday and pan-fried variations: <\/strong>For a quick everyday meal, Nikujaga is often no longer braised in a traditional pot, but in a deep frying pan. Adjustments to the Dashi, sweetness or saltiness are also common, particularly outside Japan. These variations alter the preparation, but not the basic concept of the dish.<\/em><\/p>\n<\/div><\/section>\n<\/div><\/section>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\">All this background explains why Nikujaga remains so firmly rooted in everyday Japanese cooking to this day. At the same time, it is a dish that is very straightforward to recreate, without any special techniques or many intermediate steps. What matters is not perfection, but the right combination of time, heat and balanced seasoning. This is precisely why Nikujaga is so well suited to home cooking.<\/p>\n\n<h2 id=\"was-ist-tantanmen\" class=\"wp-block-heading\">Making Nikujaga yourself: Here\u2019s how<\/h2>\n\n<p class=\"wp-block-paragraph\">Preparing Nikujaga at home may seem unassuming at first glance, but that is exactly why it is so enjoyable. The dish doesn&#8217;t rely on special ingredients or complicated techniques, but on a clear sequence of steps and a bit of patience. Once you have understood this, you quickly notice how reliable and relaxed cooking Nikujaga can be.<\/p>\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Eintopf-Fertig.jpg\" alt=\"Ready-made Nikujaga stew\" class=\"wp-image-59952\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Eintopf-Fertig.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Eintopf-Fertig-300x300.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Eintopf-Fertig-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Eintopf-Fertig-768x768.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Eintopf-Fertig-600x600.jpg 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Eintopf-Fertig-100x100.jpg 100w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n<p class=\"wp-block-paragraph\">What matters most is the interplay of gentle searing, balanced seasoning and calm simmering. The meat is briefly seared and lightly caramelised before the vegetables and broth are added. After that, time does the work. The potatoes cook slowly, absorb flavour, and the sauce reduces almost by itself.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>The most important components of Nikujaga:<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Meat:<\/strong> Traditionally, Nikujaga is made with thinly sliced beef. It is seared only briefly, which keeps it tender. It&#8217;s important that it doesn&#8217;t brown, but merely loses its raw colour \u2013 that way it blends harmoniously with the sauce later on.<\/li>\n\n\n\n<li><strong>Potatoes &amp; vegetables:<\/strong> Waxy potatoes form the heart of the dish. They are deliberately cut into coarse pieces so they become tender while keeping their shape. Onions and carrots add sweetness and depth, while shirataki provide extra texture.<\/li>\n\n\n\n<li><strong>Broth:<\/strong> Dashi doesn&#8217;t serve as a soup, but as a gentle base. The liquid should just cover the ingredients and reduce while simmering, not dominate the dish.<\/li>\n\n\n\n<li><strong>Seasoning:<\/strong> Soy sauce, Mirin, sake and sugar create the typical sweet-salty balance. The sugar is especially important, as it&#8217;s added to the meat early on and gives the dish its characteristic depth.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\"><strong>How it works:<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">First, the meat is briefly seared and caramelised with sugar. Then add the onions and stock, followed by the potatoes, carrots and shirataki. Everything simmers gently until the potatoes are soft and the sauce has reduced slightly. After a short rest, the Nikujaga is ready \u2013 mild, well-balanced and just as you\u2019d expect from traditional Japanese home cooking.<\/p>\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1214\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Rezept-aus-Japan.png\" alt=\"Nikujaga recipe from Japan\" class=\"wp-image-59955\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Rezept-aus-Japan.png 1214w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Rezept-aus-Japan-300x198.png 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Rezept-aus-Japan-1024x675.png 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Rezept-aus-Japan-768x506.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Rezept-aus-Japan-1200x791.png 1200w\" sizes=\"(max-width: 1214px) 100vw, 1214px\" \/><\/figure>\n\n<h3 id=\"was-passt-gut-zu-tantanmen\" class=\"wp-block-heading\">What goes well with Nikujaga?<\/h3>\n\n<p class=\"wp-block-paragraph\">In Japan, Nikujaga is rarely eaten on its own, but usually as part of a simple, balanced meal. It goes best with a bowl of freshly cooked rice, which soaks up the sweet and spicy sauce and rounds off the dish.<\/p>\n\n<p class=\"wp-block-paragraph\">A clear soup makes a light accompaniment, for example a simple miso soup or a mild broth with Tofu and spring onions. It brings a sense of calm to the meal and provides balance without overpowering the flavour of Nikujaga.<\/p>\n\n<p class=\"wp-block-paragraph\">Fresh or lightly pickled side dishes also go well with it. A small cucumber salad, pickled radish or some Tsukemono provide contrast and make the meal balanced. This is exactly how Nikujaga is served in many Japanese households: uncomplicated, harmonious and filling, without feeling heavy.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Do you have any questions or would you like to share your experiences? How do you like this Nikujaga recipe? Have you cooked it yet or tried your own variation \u2013 perhaps a vegetarian version or with a few more potatoes? I look forward to your comments and hope you enjoy cooking and savouring this dish.<\/strong><\/p>\n\n<a name=\"recipe\"><\/a>\n\n<div class=\"wp-block-columns custom-container is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-bottom uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-c408b905 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-4d184100 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Rezeptbild.jpg\" alt=\"Nikujaga recipe image\" class=\"wp-image-59954\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Rezeptbild.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Rezeptbild-200x300.jpg 200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Rezeptbild-683x1024.jpg 683w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Rezeptbild-768x1152.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-a8cd51f4 is-layout-flow wp-block-column-is-layout-flow\">\n<h2 id=\"h-nikujaga\" class=\"wp-block-heading\">Nikujaga<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Serves 4 | 45 minutes | 370<\/strong> <strong>kcal<\/strong><\/p>\n\n\n\n<a class=\"rezeptbutton rezeptbutton1 matomo_download\" href=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Rezept_Nikujaga_Druckansicht.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">\ud83d\udda8 \ufe0f Print PDF<\/a>\r\n <a class=\"rezeptbutton rezeptbutton2\" href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https:\/\/1mal1japan.de\/rezepte\/Nikujaga\/&#038;media=https:\/\/1mal1japan.de\/wp-content\/uploads\/ 2026\/01\/Nikujaga-Recipe-Image.jpg&#038;description= Nikujaga:+Japanese+potato-and-beef-stew+|+Recipe+for+everyday+cooking&#038;is_video=false\" target=\"_blank\" rel=\"noopener noreferrer\">\ud83d\udccc Save pin<\/a>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Nikujaga is a classic Japanese potato and meat stew that stands for warmth and reliability. Potatoes, tender meat and a mildly sweet and salty seasoning cook together in Dashi to make a dish that doesn&#8217;t try to impress, but simply keeps you company. A simple recipe from Japanese family cooking, perfect for quiet evenings and for recreating at home.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<h3 id=\"h-zutaten-4-portionen\" class=\"wp-block-heading\">Ingredients (4 servings)<\/h3>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/1mal1japan.de\/en\/cart\/?add-to-cart=56119,32498,11752,11753,11754\" target=\"_blank\" rel=\"nofollow noopener noreferrer noopener\">* Add ingredients to basket \ud83e\ude84<\/a><\/div>\n<\/div>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\" style=\"font-size:16px\"><strong>500 g <\/strong>potatoes <em>(waxy)<\/em><br\/><strong>300 g <\/strong>beef <em>(e.g. entrec\u00f4te; alternatively, frozen hotpot meat)<\/em><br\/><strong>200 g<\/strong> shirataki <em>(konjac noodles)<\/em> <a href=\"https:\/\/1mal1japan.de\/produkt\/shirataki-nudeln\/\"><u>(im Shop ansehen)<\/u><\/a>*<br\/><strong>1 <\/strong>onion<br\/><strong>2 <\/strong>carrots<\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\"><strong>800 ml <\/strong>Dashi stock<strong> (<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/vegan-and-full-of-umami-the-best-brodo-dashi-with-kombu-shiitake\/\">to the recipe<\/a>) <\/strong><a href=\"https:\/\/1mal1japan.de\/produkt\/dashi-bruehe-beutel\/\"><u>(im Shop ansehen)<\/u><\/a>*<br\/><strong>2 tbsp <\/strong>sugar<br\/><strong>3 tbsp<\/strong> soy sauce <a href=\"https:\/\/1mal1japan.de\/produkt\/sojasauce\/\"><u>(im Shop ansehen)<\/u><\/a>*<br\/><strong>3 tbsp <\/strong>Mirin <a href=\"https:\/\/1mal1japan.de\/produkt\/hon-mirin\/\"><u>(im Shop ansehen)<\/u><\/a>*<br\/><strong>3 tbsp <\/strong>sake <a href=\"https:\/\/1mal1japan.de\/produkt\/junmai-sake-nihonshu\/\"><u>(im Shop ansehen)<\/u><\/a>*<br\/><strong>2 tbsp <\/strong>neutral oil<\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\"><strong>a little <\/strong>spring onion, snow peas or fresh sprouts<\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\"><strong>Useful kitchen tools:<\/strong><br\/>Santoku knife <!-- Shortcode [onlineshop-product-knife-santoku] does not exist --><br\/>Grater <!-- Shortcode [onlineshop-product-grater] does not exist --><br\/>Yukihiara saucepan <!-- Shortcode [onlineshop-product-yukihiara-saucepan] does not exist --><br\/>2-in-1 strainer &amp; skimmer <!-- Shortcode [strainer] does not exist --><\/p>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<h3 id=\"h-zubereitung-45-minuten\" class=\"wp-block-heading\">Preparation (45 minutes)<\/h3>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-86603f4d uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-3f817aea is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Zutaten.png\" alt=\"Nikujaga ingredients\" class=\"wp-image-59922\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Zutaten.png 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Zutaten-300x300.png 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Zutaten-150x150.png 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Zutaten-768x768.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Zutaten-600x600.png 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Zutaten-100x100.png 100w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-0d39a70e is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 1<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\">To begin, please gather your <strong>ingredients <\/strong>for your homemade Nikujaga. The <a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/vegan-and-full-of-umami-the-best-brodo-dashi-with-kombu-shiitake\/\">Dashi stock<\/a> should already be prepared.<br\/>Rinse the <strong>200 g shirataki<\/strong> thoroughly under running water and drain well. If needed, cut them roughly once so they are easier to eat later. Set aside.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-default\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-96fcac7f is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"2414\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-2-Kartoffeln-vorbereiten.png\" alt=\"Nikujaga Step 2: Prepare the potatoes\" class=\"wp-image-59923\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-2-Kartoffeln-vorbereiten.png 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-2-Kartoffeln-vorbereiten-99x300.png 99w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-2-Kartoffeln-vorbereiten-339x1024.png 339w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-2-Kartoffeln-vorbereiten-768x2317.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-2-Kartoffeln-vorbereiten-509x1536.png 509w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-2-Kartoffeln-vorbereiten-679x2048.png 679w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-199e8f62 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 2<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\">Peel the <strong>500 g potatoes<\/strong> and cut into large, bite-sized pieces. The pieces can deliberately stay a little larger so they become tender while simmering without falling apart.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-default\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-96fcac7f is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"636\" height=\"2560\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-3-Zwiebeln-und-Moehren-vorbereiten-scaled.png\" alt=\"Nikujaga Step 3: Prepare the onions and carrots\" class=\"wp-image-59924\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-3-Zwiebeln-und-Moehren-vorbereiten-scaled.png 636w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-3-Zwiebeln-und-Moehren-vorbereiten-768x3092.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-3-Zwiebeln-und-Moehren-vorbereiten-509x2048.png 509w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-199e8f62 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 3<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\">Peel the <strong>onion<\/strong>, cut it in half and slice it into wedges. Peel the <strong>2 carrots<\/strong> and cut them into slightly diagonal slices. Have everything ready to hand.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-alpha-channel-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-0a5f14fb uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-c00c3168 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"2414\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-4-Rindfleisch-schneiden.png\" alt=\"Nikujaga Step 4: Cutting the beef\" class=\"wp-image-59925\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-4-Rindfleisch-schneiden.png 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-4-Rindfleisch-schneiden-99x300.png 99w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-4-Rindfleisch-schneiden-339x1024.png 339w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-4-Rindfleisch-schneiden-768x2317.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-4-Rindfleisch-schneiden-509x1536.png 509w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-4-Rindfleisch-schneiden-679x2048.png 679w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-27a3085b is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 4<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\">Cut the <strong>300 g beef<\/strong> into very thin slices using a sharp knife. The thinner the meat, the more tender it will be in the stew.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-41e247c2 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-cb2f0f92 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"636\" height=\"2560\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-5-Rindfleisch-und-Zwiebeln-braten-scaled.png\" alt=\"Nikujaga Step 5: Fry the beef and onions\" class=\"wp-image-59926\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-5-Rindfleisch-und-Zwiebeln-braten-scaled.png 636w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-5-Rindfleisch-und-Zwiebeln-braten-768x3092.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-5-Rindfleisch-und-Zwiebeln-braten-509x2048.png 509w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-640e8442 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 5<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\"><strong>Heat 2 tbsp of neutral oil<\/strong> in a large saucepan over a medium heat. Add the <strong>beef <\/strong>and fry briefly until it loses its red colour. It should not brown, but just be cooked through. Add the <strong>onions <\/strong>to the meat and fry briefly until they become translucent.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-379bad2b uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-ee554dcb is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"1607\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-6-Zucker-und-Dashi-hinzufuegen.png\" alt=\"Nikujaga Step 6: Add sugar and Dashi\" class=\"wp-image-59931\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-6-Zucker-und-Dashi-hinzufuegen.png 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-6-Zucker-und-Dashi-hinzufuegen-149x300.png 149w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-6-Zucker-und-Dashi-hinzufuegen-510x1024.png 510w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-6-Zucker-und-Dashi-hinzufuegen-768x1543.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-6-Zucker-und-Dashi-hinzufuegen-765x1536.png 765w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-8fab9d5a is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 6<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\">As soon as the meat has changed colour, <strong>add 2 tbsp sugar<\/strong> directly to the pan and stir it in. The sugar melts onto the meat, giving it that characteristic, slightly caramelised depth that defines Nikujaga.<br\/><strong>Pour in 800 ml Dashi<\/strong> so that the meat and onions are just covered.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-3d5c41c9 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-78e2e36b is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"636\" height=\"2560\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-6-Gemuese-und-Wuerze-hinzufuegen-scaled.png\" alt=\"Nikujaga Step 7: Add the vegetables and seasoning\" class=\"wp-image-59927\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-6-Gemuese-und-Wuerze-hinzufuegen-scaled.png 636w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-6-Gemuese-und-Wuerze-hinzufuegen-768x3092.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-6-Gemuese-und-Wuerze-hinzufuegen-509x2048.png 509w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-66d7c8db is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 7<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\"><strong>Add the potatoes<\/strong>, <strong>carrots <\/strong>and the prepared <strong>shirataki <\/strong>to the saucepan. The ingredients should be mostly submerged in the liquid. <br\/>Season with <strong>3 tbsp soya sauce<\/strong>, <strong>3 tbsp Mirin<\/strong> and <strong>3 tbsp Sake<\/strong>. Stir gently once to prevent anything from sticking to the bottom of the saucepan.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-f8c24fc3 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-ae325701 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"1607\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-7-Eintopf-umruehren.png\" alt=\"Nikujaga Step 8: Stir the stew\" class=\"wp-image-59928\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-7-Eintopf-umruehren.png 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-7-Eintopf-umruehren-149x300.png 149w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-7-Eintopf-umruehren-510x1024.png 510w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-7-Eintopf-umruehren-768x1543.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-7-Eintopf-umruehren-765x1536.png 765w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-503f81fe is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 8<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\">Bring the pan to the boil briefly, then reduce the heat significantly. The liquid should just be simmering gently. Leave the Nikujaga <strong>to simmer gently for 20\u201325 minutes<\/strong>, without stirring too vigorously. During this time, the potatoes will soften and soak up the sweet and savoury sauce.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-320aa783 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-49fb6d47 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-8-Eintopf-ziehen-lassen.png\" alt=\"Nikujaga Step 9: Leave the stew to simmer\" class=\"wp-image-59929\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-8-Eintopf-ziehen-lassen.png 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-8-Eintopf-ziehen-lassen-300x300.png 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-8-Eintopf-ziehen-lassen-150x150.png 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-8-Eintopf-ziehen-lassen-768x768.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-8-Eintopf-ziehen-lassen-600x600.png 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-8-Eintopf-ziehen-lassen-100x100.png 100w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-1458074e is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 9<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\">Once the potatoes are cooked and the sauce has reduced slightly, remove the pan from the heat. Leave the Nikujaga <strong>to rest for 5\u201310 minutes<\/strong>. This allows the flavours to blend particularly well. If you wish, you can leave the stew to rest for longer or reheat it later.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-0533b60c uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-69bc5843 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"2414\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-8-Fertig.png\" alt=\"Nikujaga Step 10: Done\" class=\"wp-image-59930\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-8-Fertig.png 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-8-Fertig-99x300.png 99w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-8-Fertig-339x1024.png 339w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-8-Fertig-768x2317.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-8-Fertig-509x1536.png 509w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-8-Fertig-679x2048.png 679w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-49e7a5ce is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 10<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\">Serve hot, garnished as desired with finely sliced spring onions, snow peas or fresh sprouts. Done. <strong>Itadakimasu!<\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<a name=\"video\"><\/a>\r\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\r\n<iframe title=\"Nikujaga selber machen \ud83c\udf72 | japanischer Kartoffel-Rindfleisch-Eintopf | Einsteiger Rezept | 45 Min.\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/zjSHd-0x7Ig?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\r\n<\/div><\/figure><br>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div>\n<\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\"><strong><strong>Fancy some more delicious ideas from Japan that go well with Nikujaga?<\/strong><\/strong><\/p>\n\n\t\t\t<div class=\"wp-block-uagb-post-grid uagb-post-grid  uagb-post__image-position-top uagb-post__image-enabled uagb-block-27b66334     uagb-post__items uagb-post__columns-2 is-grid uagb-post__columns-tablet-2 uagb-post__columns-mobile-2 uagb-post__equal-height\" data-total=\"8\" style=\"\">\n\n\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/tamago-kake-gohan-japanese-breakfast-rice-with-egg-furikake-katsuobushi-tkg\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/03\/Tamago-Kake-Gohan-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Tamago Kake Gohan Titelbild\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/03\/Tamago-Kake-Gohan-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/03\/Tamago-Kake-Gohan-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/03\/Tamago-Kake-Gohan-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/03\/Tamago-Kake-Gohan-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/tamago-kake-gohan-japanese-breakfast-rice-with-egg-furikake-katsuobushi-tkg\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Tamago Kake Gohan: Japanese breakfast rice with egg, Furikake &#038; Katsuobushi | TKG<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2026-03-05T06:02:00+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t5. March 2026\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>In this recipe, I\u2019ll show you a particularly flavourful version of Tamago Kake Gohan (TKG)&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/rezepte\/tamago-kake-gohan-japanese-breakfast-rice-with-egg-furikake-katsuobushi-tkg\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Go to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/make-your-own-ninjin-no-kinpira-japanese-carrot-side-dish-in-the-kinpira-style\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Ninjin-no-kinpira-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Ninjin no Kinpira cover image\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Ninjin-no-kinpira-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Ninjin-no-kinpira-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Ninjin-no-kinpira-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Ninjin-no-kinpira-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/make-your-own-ninjin-no-kinpira-japanese-carrot-side-dish-in-the-kinpira-style\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Make your own Ninjin no Kinpira: Japanese carrot side dish in the Kinpira style<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2026-02-05T12:41:46+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t5. February 2026\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Ninjin no Kinpira is a simple Japanese side dish made from finely sliced carrots, which&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/rezepte\/make-your-own-ninjin-no-kinpira-japanese-carrot-side-dish-in-the-kinpira-style\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Go to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/nasu-dengaku-oven-baked-aubergines-glazed-with-miso-simple-irresistible\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Nasu-Dengaku-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Nasu Dengaku Titelbild\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Nasu-Dengaku-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Nasu-Dengaku-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Nasu-Dengaku-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Nasu-Dengaku-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/nasu-dengaku-oven-baked-aubergines-glazed-with-miso-simple-irresistible\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Nasu Dengaku: Oven-baked aubergines glazed with Miso \u2013 simple &amp; irresistible<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2025-07-31T13:25:17+02:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t31. July 2025\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Nasu Dengaku is a true classic of Japanese cuisine and perfect as a side dish&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/rezepte\/nasu-dengaku-oven-baked-aubergines-glazed-with-miso-simple-irresistible\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Go to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/mushroom-and-spinach-salad-with-sesame-and-tofu-dressing-recipe-for-yasai-no-shira-ae\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/01\/Yasai-no-Shira-ae-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Yasai no Shira ae Titelbild\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/01\/Yasai-no-Shira-ae-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/01\/Yasai-no-Shira-ae-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/01\/Yasai-no-Shira-ae-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/01\/Yasai-no-Shira-ae-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/mushroom-and-spinach-salad-with-sesame-and-tofu-dressing-recipe-for-yasai-no-shira-ae\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Mushroom and spinach salad with sesame and Tofu dressing: Recipe for Yasai no Shira ae<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2025-01-13T06:02:00+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t13. January 2025\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Mushroom and spinach salad with sesame and Tofu dressing, also known as Yasai no Shira&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/rezepte\/mushroom-and-spinach-salad-with-sesame-and-tofu-dressing-recipe-for-yasai-no-shira-ae\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Go to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/misoshiru-in-a-flash-basic-recipe-for-miso-soup-with-wakame-tofu\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Misoshiru Titelbild\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/misoshiru-in-a-flash-basic-recipe-for-miso-soup-with-wakame-tofu\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Misoshiru in a flash: basic recipe for miso soup with Wakame &amp; Tofu<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2024-10-09T14:08:35+02:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t9. October 2024\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Miso soup is much more than just a side dish in Japan \u2013 it\u2019s a&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/rezepte\/misoshiru-in-a-flash-basic-recipe-for-miso-soup-with-wakame-tofu\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Go to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/make-your-own-japanese-potato-salad-fresh-creamy-and-irresistible\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/08\/Japanischer-Kartoffelsalat-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Japanischer Kartoffelsalat Titelbild\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/08\/Japanischer-Kartoffelsalat-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/08\/Japanischer-Kartoffelsalat-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/08\/Japanischer-Kartoffelsalat-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/08\/Japanischer-Kartoffelsalat-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/make-your-own-japanese-potato-salad-fresh-creamy-and-irresistible\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Make your own Japanese potato salad: fresh, creamy and irresistible!<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2024-08-28T11:16:08+02:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t28. August 2024\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>If you\u2019re looking for a delicious side dish that\u2019s both familiar and excitingly new, then&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/rezepte\/make-your-own-japanese-potato-salad-fresh-creamy-and-irresistible\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Go to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-background wp-block-paragraph\" style=\"background-color:#ffdddd\"><strong><em>Have you tried the recipe yet? Let me know in the comments, I&#8217;m looking forward to hearing from you.<\/em><\/strong><\/p>\n\n<script type=\"application\/ld+json\">\r\n{\r\n  \"@context\": \"http:\/\/schema.org\",\r\n  \"@type\": \"Recipe\",\r\n  \"name\": \"Nikujaga: Japanese potato and beef stew | Recipe\",\r\n  \"image\": [\r\n    \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Titelbild.jpg\",\r\n    \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Rezeptbild.jpg\",\r\n    \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Eintopf-Fertig.jpg\"\r\n  ],\r\n  \"author\": {\r\n    \"@type\": \"Person\",\r\n    \"name\": \"Elisa\"\r\n  },\r\n  \"datePublished\": \"2026-01-19\",\r\n  \"description\": \"Nikujaga is a classic Japanese potato and meat stew that stands for warmth and reliability. Potatoes, tender meat and a mildly sweet and savoury seasoning cook together in Dashi to create a dish that does not try to impress, but simply keeps you company. A simple recipe from Japanese family cooking, perfect for quiet evenings and for recreating at home.\",\r\n  \"prepTime\": \"PT20M\",\r\n  \"cookTime\": \"PT25M\",\r\n  \"totalTime\": \"PT45M\",\r\n  \"keywords\": \"Nikujaga, Nikujaga recipe, Japanese potato stew, Japanese beef and potato stew, Japanese home cooking, Nikujaga stew, Japanese family dish, make Nikujaga at home\",\r\n  \"recipeYield\": [\r\n    \"4\"\r\n  ],\r\n  \"recipeCategory\": \"Main courses\",\r\n  \"recipeCuisine\": \"Japanese\",\r\n  \"nutrition\": {\r\n    \"@type\": \"NutritionInformation\",\r\n    \"calories\": \"370 kcal\",\r\n    \"servingSize\": \"1 serving\"\r\n  },\r\n  \"recipeIngredient\": [\r\n    \"500 g potatoes\",\r\n    \"300 g beef\",\r\n    \"200 g Shirataki\",\r\n    \"1 onion\",\r\n    \"2 carrots\",\r\n    \"800 ml Dashi\",\r\n    \"2 tbsp oil\",\r\n    \"3 tbsp soy sauce\",\r\n    \"3 tbsp Mirin\",\r\n    \"3 tbsp Sake\",\r\n    \"2 tbsp sugar\"\r\n  ],\r\n  \"recipeInstructions\": [\r\n    {\r\n      \"@type\": \"HowToStep\",\r\n      \"name\": \"Prepare the ingredients\",\r\n      \"text\": \"To start, lay out all the ingredients for your homemade Nikujaga. The Dashi broth should already be prepared. Rinse the 200 g of Shirataki thoroughly under running water and drain well. If necessary, roughly cut them once so that they are easier to eat later. Set aside.\",\r\n      \"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Zutaten.png\"\r\n    },\r\n    {\r\n      \"@type\": \"HowToStep\",\r\n      \"name\": \"Prepare the potatoes\",\r\n      \"text\": \"Peel the 500 g of potatoes and cut them into large, bite-sized pieces. Leave the pieces slightly larger so that they become soft while simmering without falling apart.\",\r\n      \"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-2-Kartoffeln-vorbereiten.png\"\r\n    },\r\n    {\r\n      \"@type\": \"HowToStep\",\r\n      \"name\": \"Prepare the onions and carrots\",\r\n      \"text\": \"Peel the onion, halve it and cut it into wedges. Peel the 2 carrots and cut them into slightly diagonal slices. Have everything ready to hand.\",\r\n      \"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-3-Zwiebeln-und-Moehren-vorbereiten-768x3092.png\"\r\n    },\r\n    {\r\n      \"@type\": \"HowToStep\",\r\n      \"name\": \"Slice the beef\",\r\n      \"text\": \"Cut the 300 g of beef into very thin slices with a sharp knife. The thinner the meat, the more tender it will become in the stew.\",\r\n      \"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-4-Rindfleisch-schneiden.png\"\r\n    },\r\n    {\r\n      \"@type\": \"HowToStep\",\r\n      \"name\": \"Fry the beef and onions\",\r\n      \"text\": \"Heat 2 tbsp of neutral oil in a large saucepan over medium heat. Add the beef and fry briefly until it loses its red colour. It should not brown, but only just cook. Add the onions to the meat and fry briefly until translucent.\",\r\n      \"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-5-Rindfleisch-und-Zwiebeln-braten-768x3092.png\"\r\n    },\r\n    {\r\n      \"@type\": \"HowToStep\",\r\n      \"name\": \"Add sugar and Dashi\",\r\n      \"text\": \"As soon as the meat has changed colour, add 2 tbsp of sugar directly to the saucepan and stir it in. The sugar dissolves around the meat and creates the typical, slightly caramelised depth that characterises Nikujaga. Pour in 800 ml of Dashi so that the meat and onions are just covered.\",\r\n      \"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-6-Zucker-und-Dashi-hinzufuegen.png\"\r\n    },\r\n    {\r\n      \"@type\": \"HowToStep\",\r\n      \"name\": \"Add the vegetables and seasoning\",\r\n      \"text\": \"Add the potatoes, carrots and prepared Shirataki to the saucepan. The ingredients should be mostly submerged in the liquid. Season with 3 tbsp of soy sauce, 3 tbsp of Mirin and 3 tbsp of Sake. Stir carefully once so that nothing sticks to the bottom of the saucepan.\",\r\n      \"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-6-Gemuese-und-Wuerze-hinzufuegen-768x3092.png\"\r\n    },\r\n    {\r\n      \"@type\": \"HowToStep\",\r\n      \"name\": \"Simmer the stew\",\r\n      \"text\": \"Bring the saucepan briefly to the boil, then reduce the heat considerably. The liquid should only simmer gently. Let the Nikujaga simmer quietly for 20\u201325 minutes without stirring vigorously. During this time, the potatoes become soft and absorb the sweet and savoury sauce.\",\r\n      \"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-7-Eintopf-umruehren.png\"\r\n    },\r\n    {\r\n      \"@type\": \"HowToStep\",\r\n      \"name\": \"Let the stew rest\",\r\n      \"text\": \"As soon as the potatoes are cooked and the sauce has reduced slightly, remove the saucepan from the heat. Let the Nikujaga rest for 5\u201310 minutes. During this time, the flavours combine particularly well. Optionally, the stew can rest for longer or be reheated later.\",\r\n      \"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Schritt-8-Eintopf-ziehen-lassen.png\"\r\n    },\r\n    {\r\n      \"@type\": \"HowToStep\",\r\n      \"name\": \"Serve\",\r\n      \"text\": \"Serve hot and garnish with finely sliced spring onions, mangetout or fresh sprouts if desired. Done. 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