Tuna-jaga Recipe

Tuna-jaga is a variation of Nikujaga, but instead of beef and all the usual other vegetables, here it’s just a can of tuna and potatoes in this dish.  It is incredibly easy to make but still an excellent side dish for your dinner.

The recipe and photos below show how to make Tuna-jaga. You can also watch our Nikujaga video for more details.

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Tuna-jaga Recipe

5 from 3 votes

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 servings

Simmered potatoes and canned tuna in sweet-soy broth

Equipment

• 1 Yukihira pot or any medium size pot with a lid

Ingredients

• 4 potatoes, medium
• 2 cups water
• 1 can tuna
• 2 Tbsp sugar
• 2 Tbsp soy sauce
• 2 Tbsp Sake
• 1 tsp ginger root, grated

US Customary – Metric

Instructions 

• Peel and cut each potato into 4 pieces.
• Put the potatoes and water in a pot, cover, and cook over medium heat for 15 minutes, or until the potatoes are tender.
• Add the tuna, sugar, soy sauce, sake, and grated ginger root. Stir and cook uncovered over medium-low heat for another 15 minutes.
• Cover and let it cool for 30 minutes.

Video

Course: Side Dish

Cuisine: Japanese

Keyword: potato, tuna