Recipe: Yummy Simmered Meat and Potato (Nikujaga)

Simmered Meat and Potato (Nikujaga). Nikujaga quite literally translates to "meat and potatoes" - niku means "meat" and jaga means "potatoes" in Japanese. It's a comfort food and the Japanese version of beef stew. The beef in Nikujaga is added more for flavor than substance.

Today, I'm going to show you how to make "Nikujaga" "Nikujaga" literally means Meat and potatoes. This is a typical Japanese homemade simmered dish, every. Cooking Sun is Japanese cooking class in Tokyo and Kyoto. You can cook Simmered Meat and Potato (Nikujaga) using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Simmered Meat and Potato (Nikujaga)

1. Prepare 4-5 of potatoes (approx. 500 g).
2. It's 3 of onions.
3. It's 200 g of thinly sliced pork or beef (if any, otherwise minced pork).
4. You need 200 g of shirataki (konnyaku noodles).
5. You need 1/2 tbsp of oil.
6. It's 6 tbsp of soy sauce.
7. Prepare 4 tbsp of sugar.
8. It's 1 tbsp of butter.

Our Youtube video is taken our headquarter's Kyoto studio. Home » International Foods » Nikujaga - Japanese Simmered Beef and Potatoes. The Japanese navy chefs were ordered to create a version of beef stew that the British Royal Navy were eating! Nikujaga literally translated is meat and potatoes.

Simmered Meat and Potato (Nikujaga) instructions

1. Cut the potatoes into bite-size chunks. Cut the onions into wedges. And cut the carrot into random pieces. Boil the konnyaku noodles for about 5 minutes and drain water. Cut them into bite-length..
2. Heat the oil in a pot and fry the onion for 2 minutes. Add the carrot and the potatoes and keep frying. Put the meat and the konnyaku noodles over them. Add the soy sauce and the sugar. Then, cover with a lid. Don't mix them now..
3. Turn down the heat to medium-low heat and simmer for 15 minutes with the lid. 15 minutes later, open the lid and mix all ingredients in the pot..
4. Simmer with the lid again for 8 ~ 10 minutes over medium-low heat until the potatoes are cooked. Open the lid and add some butter..

And this is one version you can make with dashi. There are all kinds of variations on nikujaga since it's a popular comfort food. Like any stew or long simmered food, it will taste even better the next day. Prep the vegetables: Cut into easy-to-eat pieces. Nikujaga (meat and potatoes) is a popular dish in Japan.