Sweet Potato Nikujaga

Sweet Potato Nikujaga (さつまいもで肉じゃが)

Sweet potato can go YUM! as your side dish too. It gives a little sweet taste among the savory dishes. Adopted from Japanese cuisine 肉じゃが (nikujaga) which means meat (肉 = niku) and potato (じゃがいも = jagaimo).

This is my second recipe from “Sweet Potato Menu” series on Instagram.

As the original recipe, I used to cook nikujaga with beef and potato, but this time I didn’t have any beef stock in my freezer, but still store some halal sliced lamb by Anzco. For us, lamb always works in all situation and of course can substitute the beef whenever we want 😛

You can find nikujaga recipe in many sources, one of them from Kikkoman Japan (Japanese)

Below is recipe by Recipega (halal version of the common nikujaga recipes)


1 medium sweet potatoes, sliced horizontally 5 mm and soak in water until used
250 g sliced lamb or beef, rinse and pat dry

Cut in whatever way you like:
1/2 large onion
1 medium carrot
1/2 cup green beans

Grind together or just grate:
2 cloves garlic
1 cm ginger

Mix together in small bowl:
1-2 Tbsp soy sauce (depending on the thickness, mine is non-alcohol Kikkoman -> photo below)
1 Tbsp vinegar
1/2 Tbsp sugar

How to Cook

  1. Saute onion, garlic, and ginger till fragrant
  2. Add carrot and green beans, plus water as needed, and cook till vegetables get tender yet still crunchy
  3. Add the meats, mix slightly
  4. Add the soy sauce mixture, cook till water is gone
  5. Serve it with steamed rice

Tips and Tricks

If you don’t have sliced meats, just use the regular meats and slice manually with knife. To help you cut it very thin, store the meat a few minutes in the freezer prior to slicing. I practiced this several times with beef steak. It’s not as thin as store-brought sliced beef, so I needed to cook it longer by adding it along with vegetables.

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