Our Harvest Market Kitchen chefs are offering recipes from their home kitchens. Whether you are a novice cook or seasoned chef, these dishes are simple, satisfying, and can be made in about 30 minutes. Happy cooking!


From Fumie’s Kitchen

Nikujaga is a traditional Japanese family favorite. It is also one of the most popular comfort foods in Japan! The delicious recipes for this dish are handed down from generation to generation. The word “Nikujaga” translates as “meat” (Niku) and “potato” (Jaga). So this is Japanese style meat and potato stew. My mother used to make Nikujaga when I was growing up in Japan. Her Nikujaga was very saturated with flavor and to me it is always the best. I tried to watch how she makes it and I wanted to make it just like her. It’s a very simple recipe yet every family has a slightly different home taste. This is Fumie’s style Nikujaga. It’s a simple, quick and delicious recipe! The flavors will soak into the ingredients while cooling down. Nikujaga tastes even better the second day! Enjoy!

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NikujagaPrep Time: 15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes

Serves: 4


  • 1 large yellow Onion, sliced thickly
  • 3 long thin Carrots, cut into large pieces
  • 3 medium Yukon Gold Potatoes, cut into large chunks (peeling is optional)
  • 1/2 lb Stryker brand Chip Steak (if not available, simply thinly slice any steak)
  • 1 TBS Vegetable or Canola oil (neutral flavor)
  • 1 cup Water
  • 1/4 cup Mirin
  • 1/3 cup Tamari soy sauce (or soy sauce)
  • 2 Tbsp Brown Sugar
  • 4-5 pieces snow peas or green beans


  1. Place saucepan over medium high heat and add oil
  2. Add thinly sliced meat and saute until it starts to brown
  3. Add onions, carrots and potatoes. Stir and cook for 3-5 minutes, ensuring that all vegetable pieces are coated with oil.
  4. Add water, mirin, sugar and soy sauce and bring it to a rapid boil.
  5. Reduce heat to medium and partially cover with a lid, leaving a ½” gap for steam to escape. Do not stir!
  6. Continue cooking for about 10-15 minutes until potatoes are tender. (You can poke with fork or chopstick to check)
  7. While the Nikujaga is cooking, blanch the green beans quickly in boiling water until they are bright green. Shock in cold water. Set vegetables aside.
  8. When the Nikujaga is finished cooking, transfer to a serving bowl and scatter the green beans on top for color.
  9. Serve while hot with a bowl of steamed white rice (sushi rice is best, but jasmine is good too!)

NOTE: You can also make this recipe with chicken or pork if you prefer


  • Stryker Chip Beef or other grass-fed steak
  • Yellow Onion
  • Carrots
  • Green Beans or Snow Peas or other green vegetable
  • Mirin (Mitoku brand in Asian section of Harvest Market)
  • Tamari soy Sauce (San-J brand gluten free)
  • Also needed: vegetable/canola oil, brown sugar, white rice