Gather all the ingredients.
Once boiling, skim the scum and foam. Make sure all the ingredients are flat and most of ingredients are just covered by the broth.
Place an Otoshibuta (drop lid) or make one with aluminum foil, and simmer on medium-low heat for 10-15 minutes, or until vegetables are cooked. Otoshibuta is necessary to maintain the shape of the vegetables being stewed. Do not mix the ingredients while cooking; Otoshibuta will help the flavor circulate automatically.
When you heat it up again, pour the soup on top of the ingredients with a spoon a couple of times. Check the flavors for the last time. When it’s almost ready, toss in the snow peas to warm them up. When ingredients are heated through, it’s ready to serve.
Nikujaga tastes even better the second day so don’t worry if you can’t finish all the food.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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