Nikugaja (Simmered Meat and Potatoes): A Recipe to Hand Down to My Daughter

Nikugaja (Simmered Meat and Potatoes): A Recipe to Hand Down to My Daughter

Add lots of sake after stir-frying the ingredients to add depth. Then, add the rest of the flavoring ingredients.


Thinly sliced beef or pork
150 g
3 large
2 medium
1 block
[The flavoring ingredients]
1/3 cup (66 ml)
1 cup - 200 ml
★Soy sauce
5 tablespoons
4 tablespoons


1. Cut up the potatoes into large bite size chunks. Cut the carrot in quarters and then into thick slices, and the onion into wedges.
2. Rub the konnyaku with salt, then use a spoon to tear into bite sized pieces. Cut the meat into 3-4 cm pieces.
3. Heat beef back fat (or vegetable oil if you don't have it) in a deep pan, and stir-fry the meat.
4. When the meat changes color, add the vegetables.
5. When the vegetables are coated in oil, add the konnyaku and stir-fry for a while.
6. When the konnyaku is also coated with oil, add sake for depth.
7. Next, add the other flavoring ingredients (marked with ★) and water. Cover with small lid (drop lid or otoshibuta) and simmer over high heat.
8. Bring to a boil, then lower the heat to medium-low and continue simmering.
9. When the potatoes are tender, turn the heat off and leave to cool.
10. This is a beef version of the recipe (The top photo is a pork version).

Story Behind this Recipe

I adapted my mother's flavors, incorporating my husband's tastes, to make our family's own unique recipe.