2 weeks ago
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Recipe Highlights
My family loves nikujaga, but on busy nights I reach for starchy potatoes and ground meat instead. Simmered Potato and Chicken has all the same warmth—sweet soy broth, tender potatoes, savory ground meat—without the longer cook time.
I’ll walk you through my drop-lid technique so the potatoes stay whole and soak up every bit of that sweet-savory seasoning.
- Ready in about 35 minutes
- Drop-lid technique for perfectly tender potatoes
- Pantry-friendly ingredients
- Great for meal prep—tastes even better the next day
Love potato dishes? Try my Japanese Croquettes (Korokke), Nikujaga, and Japanese Potato Salad next!
What is Simmered Potato and Chicken?
Simmered potato and chicken is a take on nimono (煮物), the Japanese tradition of slow-cooking ingredients in a seasoned broth of dashi, soy sauce, mirin, and sake. The technique has roots across Japan, where simmered dishes are a staple of everyday katei ryōri (家庭料理—home-style cooking).
This version gets inspiration from the sweet-soy profile of nikujaga and simplifies it into a quick yet comforting weeknight dish.
Ingredients for Simmered Potato and Chicken
- small Yukon Gold potatoes – or similar yellow-flesh variety
- ground chicken – or other ground meat or plant-based mince
- snap peas
- seasonings – sake, mirin, soy sauce, sugar
- potato starch or cornstarch
- water – or chicken broth or chicken stock
- salt
- neutral oil
Find the printable recipe with measurements below.
Jump to RecipeHow to Make Simmered Potato and Chicken
- Brown the chicken. Cook ground chicken over medium heat, breaking it into crumbles until no longer pink, about 3–4 minutes.
- Add potatoes and seasonings. Coat the potatoes with oil, then add the sake, mirin, sugar, soy sauce, and water.
- Simmer with a drop lid. Place an otoshibuta (drop lid) directly on the ingredients and simmer on low for 13–15 minutes, until a skewer pierces a potato easily.
- Thicken. Stir in the slurry and cook until the sauce is glossy.
- Serve. Dish into bowls and top with snap peas.
Nami’s Recipe Tips
A few simple tips make all the difference!
- Choose Yukon Gold potatoes – Their waxy texture holds up to simmering better than starchy russets, which tend to get mealy.
- Use a drop lid – An otoshibuta (drop lid) holds the potatoes in place so they don’t knock against each other and break. It also circulates the seasoned broth evenly. No drop lid? Cut a circle from aluminum foil or parchment paper—see my guide on What is Otoshibuta and How to Make It.
- Don’t stir while simmering – Stirring causes the potatoes to fall apart. Let the drop lid do the work.
- Make the slurry just before using – Starch settles quickly, so stir it again right before you pour it into the pot.
- Rest for richer flavor and tender texture – This dish improves with time. As it cools, the potatoes and chicken absorb the broth more deeply, becoming more tender and flavorful. Let it sit uncovered for 30–60 minutes before reheating—or refrigerate overnight for best results.
Variations and Customizations
Here are a few easy ways to make this dish your own.
- Vegan version. Swap the ground chicken for a plant-based mince and use vegetable stock, Vegan Dashi, or water as the base.
- Different protein. Ground pork or thinly sliced beef mirror nikujaga even more closely. I don’t recommend chicken breast, as it will dry out.
- Add vegetables. Onion wedges, carrots, shiitake mushrooms, or konnyaku (konjac) are all classic additions.
- Gluten-free. Use tamari and double-check your mirin label.
What to Serve with Simmered Potato and Chicken
Serve these easy dishes alongside to make a complete meal.
- Miso Soup with Yuzu Kosho – This hearty soup adds protein and a spicy kick that pairs well with the sweet edge of the broth.
- Stir-Fried Tomatoes and Eggs – A colorful vegetarian side that adds protein and brightens the plate.
- Green Bean Gomaae – A nutty sesame dressing adds a welcome contrasting flavor against the richness of the chicken.
- Asazuke – Lightly pickled vegetables bring a crisp, refreshing bite alongside the tender stew.
Storage and Reheating Tips
To store: Transfer leftovers to an airtight container and refrigerate for up to 3–4 days. Do not freeze—potato texture changes significantly after freezing.
To reheat: Warm gently over medium-low heat, adding a splash of water if the sauce has thickened too much.
FAQs
Can I use a different potato?
Yukon Gold, other yellow baby potatoes, or red potatoes are the best choices for this recipe because their waxy texture holds up through simmering and won’t turn mushy. Russet potatoes are too starchy and tend to break apart.
How is this different from nikujaga?
Both dishes use a sweet soy and mirin broth. Nikujaga uses thinly sliced beef and onion, shirataki noodles, and more vegetables. With fewer ingredients, this recipe comes together faster for a great weeknight option.
Can I make this ahead?
Yes—this dish actually improves overnight. The potatoes absorb the broth as it cools, so the flavor deepens. Make it the day before, store in an airtight container in the fridge, and reheat gently before serving.
I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.
Simmered Potato and Chicken
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Gather all the ingredients.
To Cook the Potatoes and Chicken
Wash and cut 14 oz Yukon gold potatoes in half crosswise.
Set a medium pot over medium heat and add 1 Tbsp neutral oil. Add 6 oz ground chicken and break up the chunks with a wooden spatula. Cook for 3–4 minutes until the meat crumbles and is no longer pink.
Add the potatoes and stir-fry for 2 minutes until coated with oil.
Add 2 Tbsp sake, 2 Tbsp mirin, 1 Tbsp sugar, and 2 Tbsp soy sauce.
Add 1½ cups water and reduce to low heat. Place a drop lid (otoshibuta) directly on the ingredients and simmer for 13–15 minutes without stirring, until a skewer pierces a potato easily and the liquid has reduced.
Nami's Tip: An otoshibuta keeps the potatoes from breaking while simmering and circulates cooking liquid evenly. You can use a stainless steel otoshibuta, or make one with aluminum foil or parchment paper. See What is Otoshibuta (Drop Lid) and How to Make It.
To Blanch the Peas
While the potatoes are cooking, remove the strings from 4–5 snap peas. Bring a small saucepan of water to a boil and add ½ tsp Diamond Crystal kosher salt.
Add the peas and blanch for 1–2 minutes, until their color brightens. Remove to a tray until cool enough to handle.
Run the tip of a knife along the bottom edge of each pod and open it like a book. Keep the half with the peas for garnish and slice off the other half.
To Thicken the Sauce
Add 2 tsp potato starch or cornstarch to 1 Tbsp water in a small bowl and stir until combined to make a slurry.
Remove the drop lid and add the starch slurry. Stir with chopsticks until the sauce thickens. Check the potatoes are tender with a skewer, then turn off the heat.
Nami's Tip: Serve it now or rest it, uncovered, in the pot for 30–60 minutes and gently reheat before serving. The potatoes will soak up more flavor as they cool. You can also refrigerate it overnight—it tastes even better the next day.
To Serve
Serve in individual bowls and garnish with snap peas.
To Store
Store in an airtight container in the refrigerator for up to 3–4 days. Do not freeze, as the texture of potatoes will change. To serve, reheat gently over medium heat.
Variations and Customizations
- Vegan version. Swap the ground chicken for a plant-based mince and use vegetable stock, Vegan Dashi, or water as the base.
- Different protein. Ground pork or thinly sliced beef mirror nikujaga even more closely. I don’t recommend chicken breast, as it will dry out.
- Add vegetables. Onion wedges, carrots, shiitake mushrooms, or konnyaku (konjac) are all classic additions.
- Gluten-free. Use tamari and double-check your mirin label.
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