Japanese ”Nikujaga” the Potato and Pork Stew
Japanese ”Nikujaga” the Potato and Pork Stew

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, japanese ”nikujaga” the potato and pork stew. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese. It is a stewed dish seasoned with mainly soy sauce and sugar. It is very much mom's cooking If someone serves me Nikujaga and I don't see beef in it, that someone is in trouble.

Japanese ”Nikujaga” the Potato and Pork Stew is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Japanese ”Nikujaga” the Potato and Pork Stew is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook japanese ”nikujaga” the potato and pork stew using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Japanese ”Nikujaga” the Potato and Pork Stew:
  1. Prepare 200 g Thin sliced pork belly
  2. Take 1 Table Spoon oil
  3. Get 400 g Potato
  4. Take 150 g Onion
  5. Get 90 g Carrot
  6. Get 1 Bag Shirataki ※If you cannot find it, you don't have to use it
  7. Make ready 250 ml Dashi stock (please check out my Dashi stock recipe)
  8. Make ready ☆Seasoning 1☆
  9. Take 2 Table Spoon Sugar
  10. Take 2 Table Spoon Sake
  11. Take 2 Table Spoon Mirin
  12. Make ready ☆Seasoning 2☆
  13. Get 2 1/2 Table Spoon Soy Sauce

Don't want to miss a recipe? Sign up for the FREE Just. Nikujaga, or meat and potatoes is an easy comforting Japanese stew made with beef, potatoes and carrots. My quick Nikujaga recipe comes together Easy to make, delicious, AND filling, it's no wonder Nikujaga is a perennial favorite of home cooks throughout Japan.

Instructions to make Japanese ”Nikujaga” the Potato and Pork Stew:
  1. Cut potato into big bite size, and put in water for 5 minutes, then dry with kitchen towel. Also, cut carrot into big bite size, then set aside. Slice onion into 1 cm (half a inch) thick along the fiber.
  2. Heat a deep pot over medium heat, and put oil to fry the meat until it changes the color to brown.
  3. Add 1 to 2, then fry until the surface of potato is slightly translucent, then add Dashi Stock. Mix lightly and add all the ingredients of Seasoning 1. Mix as well. Turn the heat to medium high.
  4. Take out Lye (foamy texture waste that floats on the surface), then cook for 3~5 minutes. Add Seasoning 2 (soy sauce), and shirataki as well.
  5. Keep cooking until the potato is tender, and most of moisture is evaporated, then serve. ※Make sure to stir every 2~3 minutes to avoid its burned.
  6. Plate and serve. Garnish if you like :)

Enjoy a Japanese hearty winter warmer with this nikujaga meat and potato stew. Nikujaga is made from thinly sliced beef stewed with potato and onions in a slightly sweet soy based sauce, normally served with a side of steamed white rice. Easy to make and delightfully filling, this nikujaga is perfect. Potatoes used in Nikujaga are anything you like. If you like soft and fluffy, use Russet potatoes.

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