Food is memory. Food is nostalgia. Food is family. For Chef Zai, the best thing he’s ever eaten is tied to all three—a dish made by his grandmother, or “Baa-chan” as they call her in Japanese. It’s a traditional recipe called Nikujaga, a comforting mix of beef, potato, and vegetables simmered in dashi, soy sauce, and sweet sake.
Building Connections Through Food
“Nikujaga isn’t just a dish; it’s her love in every bite. My siblings and I would travel nine hours to visit our grandparents, and no matter the time of day, there would always be a steaming bowl of Nikujaga waiting for us, paired with her signature onigiri (grilled rice balls).”
As a chef and College & University (C&U) segment specialist, Chef Zai is reimagining this dish to work in campus dining settings. With challenges like tight budgets, labor shortages, and shifting student preferences, it’s essential to create meals that are not only simple to prepare but also comforting and universally appealing. Nikujaga, with its nostalgic flavors and hearty ingredients, is the perfect fit.
The Heart of Nikujaga
Nikujaga literally translates to “meat and potato stew” (“niku” means meat and “jaga” is short for “jagaimo,” or potato). Every culture has its own version of a hearty, meat-and-potato dish, and for Japan, this is it.
Traditionally, this home-cooked meal features beef short rib, daikon radish, carrots, and potatoes simmered in a broth of dashi (Japanese soup stock), soy sauce, mirin, and sake. It’s the perfect balance of sweet and savory, offering a light yet deeply flavorful taste.
Chef Zai’s grandmother would often serve it with onigiri, or rice balls, glazed with soy sauce and grilled for a smoky, crispy finish. Together, Nikujaga and onigiri make a satisfying meal that’s simple to make but delivers complex flavors.
Translating Nikujaga for College Dining
When adapting Nikujaga and onigiri for a C&U dining program, the goal is to retain its essence while making it feasible for high-volume operations. Here’s how Chef Zai approached this translation.
Step 1: Keep It Simple but Authentic
Stick to traditional ingredients like soy sauce, sugar, sake, and mirin to create a flavorful broth. For efficiency, use pre-cut vegetables and a ready-to-use pack of beef (thinly sliced or pre-portioned short ribs).
Recipe:
Step 2: Batch Cooking = More Efficiency
Nikujaga shines when batch-prepped. Cook it in large hotel pans using combi ovens to save time and reduce labor requirements.
Step 3: Pair with Versatile Sides
Serve Nikujaga with traditional rice or an easy-to-grab option like grilled onigiri (Japanese rice balls). According to the Ingredient Potatoes Inspiration Report, 92% of consumers who’ve tried potatoes enjoy them, so adding roasted potatoes as an extra side is another crowd-pleaser.
Step 4: Engage Students Through Storytelling
To capture student excitement, share the story behind Nikujaga. Highlight its role as a beloved Japanese comfort food and its personal significance to Chef Zai. Dining halls can use posters, digital signage, or QR codes on tables that link to behind-the-scenes videos.
Step 5: Keep It Flexible
Nikujaga’s universal appeal allows adaptation for vegan and vegetarian diets by substituting beef with tofu or plant-based proteins. Keeping such alternatives available ensures all students feel represented.
Leveraging Nikujaga to Solve C&U Food Trends
The recipe not only satisfies the palate but also addresses key trends in campus dining:
Gen Z Wants Big, Bold, Authentic Flavors – Gen Z students prioritize authentic global cuisine. This demographic appreciates flavors that tell a story, completed with fresh herbs, unique spices, and regional authenticity. Nikujaga’s umami-packed broth fits perfectly.
Grab-and-Go Options for Busy Students – Chef Zai suggests repurposing Nikujaga as a grab-and-go option by packaging leftovers in microwavable, eco-friendly containers. On cold days, students will love taking a cozy meal to class.
Sustainability Matters – Reducing food waste is a priority for many colleges. Batch cooking reduces over-prep, while selecting local ingredients supports sustainable practices and helps kitchen staff stay nimble amid supply chain challenges.
“College campuses across North America are kitchens of innovation,” Chef Zai emphasizes. “Recipes like Nikujaga are proof that you can deliver both authenticity and affordability while keeping students engaged—and one step away from those delivery apps.”
Bring Authenticity to Every Bite
Campus dining is more than just feeding students; it’s about creating a home away from home. Dishes like Nikujaga allow us to share tradition, history, and culture, all while meeting the modern demands of the foodservice industry. When 60% of college diners are excited about short rib (Short Rib Data Report), it’s clear this is a dish that delivers. Serve it alongside velvety potatoes, sweet carrots, and a rich, savory broth, and you’ve got a meal that guarantees clean plates and happy returns.
“We’re not just feeding students; we’re creating experiences that reflect their diverse backgrounds and preferences.” – Peter Tesori | University of Wisconsin, Madison, Your Bridge to Local Podcast |EP 01
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If you’re looking to elevate your menu with dishes that are both efficient to prepare and unforgettable to eat, reach out today. Together, we can create offerings that keep students coming back for more, Building Your Bridge to Local Sales Success.
**Datassentials Consumer Preferences, Menu Trends