Nikujaga (肉じゃが) is one of the most classic comfort foods in Japan. This Japanese beef and potato stew is made with tender sliced beef, soft potatoes, and a sweet-savory soy-based broth.
In this version, we’re turning it into one of the easiest rice cooker recipes, so you can enjoy a traditional Japanese home dish without standing over the stove.
Why Make Nikujaga in a Rice Cooker?
Nikujaga is usually simmered on the stovetop, but using a rice cooker makes it one of the best easy rice cooker meals. You can start it, walk your dog, and come back to a warm, comforting dinner already finished.
Just don’t forget to cook rice too.
What is Nikujaga?
Nikujaga literally means “meat and potatoes,” and it’s one of the most familiar home-style dishes in Japan. Many people serve it as a side dish alongside rice and miso soup, and some families make it with pork instead of beef.
Some recipes include shirataki noodles or snow peas, but this simple version keeps it accessible for anyone outside Japan while still tasting completely authentic.
Ingredients (US Measurements)
Main Ingredients
- Thinly sliced beef: 7 oz (about 1/2 lb)
- Potatoes: 2 medium, cut into large chunks
- Carrot: 1 small, cut into rough chunks
- Onion: 1/2 medium, thickly sliced
Sauce / Broth
- Soy sauce: 2 Tbsp
- Sugar: 2 tsp
- Dashi powder: 1 tsp
- Sake: 1/2 Tbsp
- Mirin: 1 Tbsp
- Water: 1/2 cup
How to Make Nikujaga (Rice Cooker Method)
Step 1: Prepare the ingredients
Cut the potatoes into large bite-size chunks, cut the carrot into smaller rough pieces, and slice the onion thickly so it holds its shape while cooking.
Step 2: Mix the sauce
Stir together the soy sauce, sugar, dashi powder, sake, mirin, and water to create the savory-sweet broth that defines this Nikujaga recipe.
Step 3: Add everything to the rice cooker
Place the sliced beef into the rice cooker pot separating the slices, add the vegetables, pour the sauce over the top, and gently mix until everything is evenly coated.
Step 4: Cook on regular mode
Select the regular or standard cook setting, not quick cook mode, because the potatoes need enough time to become tender and absorb the flavor properly.
Step 5: Let it rest for deeper flavor
Once it finishes cooking, you can serve it right away, but leaving it on keep warm for a little longer makes this Japanese beef stew with potatoes even more flavorful.
Optional Add-Ins
Shirataki noodles or snow peas are popular additions, but this version focuses on the simplest ingredients so anyone can make it as an easy Asian rice cooker recipe.
Ingredients
Method
- Cut the potatoes into large bite-size chunks, cut the carrot into smaller rough pieces, and slice the onion thickly so it holds its shape while cooking.
- Stir together the soy sauce, sugar, dashi powder, sake, mirin, and water to create the savory-sweet broth that defines this Nikujaga recipe.
- Place the sliced beef into the rice cooker pot separating the slices, add the vegetables, pour the sauce over the top, and gently mix until everything is evenly coated.
- Select the regular or standard cook setting, not quick cook mode, because the potatoes need enough time to become tender and absorb the flavor properly.
- Once it finishes cooking, you can serve it right away, but leaving it on keep warm for a little longer makes this Japanese beef stew with potatoes even more flavorful.
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