Ever heard of Nikujaga?
It’s a classic Japanese comfort dish made from sliced meat, potatoes, and onions simmered in a sweet-savory soy-based broth.
This warm and cozy meal is loved in many Japanese households and is surprisingly easy to make — perfect for beginners exploring Japanese home cooking.
But here’s the real magic:
With just a few extra ingredients, you can transform leftover Nikujaga into a rich, umami-packed Japanese-style curry on the next day.
That’s two days’ worth of meals with just one main prep!
🍲 Day 1: What is Nikujaga?
Nikujaga (肉じゃが) literally means “meat and potatoes.”
It’s typically made with:
- Thinly sliced beef or pork
- Potatoes, onions, and sometimes carrots
- Simmered in a broth of soy sauce, mirin (sweet rice wine), sugar, and dashi (soup stock)
The result is a slightly sweet, savory, and incredibly satisfying stew — often served with a bowl of white rice.
If you’re new to Japanese food, Nikujaga is a great place to start.
🍛 Day 2: Add Curry Roux → Japanese-Style Curry!
When you have leftover Nikujaga, don’t let it go to waste.
Just add water and Japanese curry roux (blocks you can find at most Asian grocery stores) — and you’ll have a quick and flavorful curry.
Why this works:
- The meat and vegetables are already tender and infused with umami.
- The soy-based broth adds a depth of flavor that makes the curry taste even better than starting from scratch.
- It’s a great way to save time while still enjoying something new.
👩🍳 How to Make It (Step-by-Step)
Day 1 – Cook Nikujaga:
Ingredients:
- Sliced pork or beef
- Potatoes (peeled and cut into chunks)
- Onion (sliced)
- Optional: Carrot or shirataki noodles (if available)
- Seasonings: soy sauce, mirin, sugar, dashi stock
- Sauté onion in a bit of oil.
- Add meat and stir until mostly cooked.
- Add potatoes (and optional veggies), then pour in the seasoning mix.
- Cover and simmer until potatoes are soft.
✅ You can find full Nikujaga recipes on our blog!
Day 2 – Turn It into Curry:
What you need:
- Leftover Nikujaga
- Water (about ½ to 1 cup depending on volume)
- Japanese curry roux (2–3 cubes)
- Put leftover Nikujaga into a pot.
- Add a bit of water to loosen the broth.
- Add curry roux cubes and stir over low heat.
- Simmer until thickened — done!
🍽 Serve over steamed rice, and enjoy your Japanese-style curry with a twist.
✨ Bonus Ideas: More Ways to Enjoy It
- Curry Udon: Pour it over udon noodles
- Curry Rice Gratin: Add cheese on top and bake for a “Japanese Doria”-style dish
- Curry with Egg: Crack in an egg for a cozy finish
🧊 Storage Tips
- Nikujaga: Keeps 2–3 days in the fridge, or freeze for later
- Curry: Also keeps 2 days refrigerated after reheating
Perfect for meal prepping or busy nights when you want something warm, fast, and flavorful.
💡 Why You Should Try This
If you’ve never tried Japanese home cooking, Nikujaga is a simple and authentic way to start.
And with this curry hack, it becomes even more practical and fun.
Give it a try — it might just become your new favorite way to cook once, eat twice!
