How to Cook Perfect Japanese ”Nikujaga” the Potato and Pork Stew

Japanese ”Nikujaga” the Potato and Pork Stew. 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.

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. I call it stew but Japanese Meat and Potato Stew is nowhere near the Western style stew. The cooking liquid is based on the usual Japanese flavours of Transfer the nikujaga to a serving bowl, scatter the green beans and serve while hot. You can cook Japanese ”Nikujaga” the Potato and Pork Stew using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Japanese ”Nikujaga” the Potato and Pork Stew

1. It's 200 g of Thin sliced pork belly.
2. Prepare 1 Table Spoon of oil.
3. You need 400 g of Potato.
4. Prepare 150 g of Onion.
5. You need 90 g of Carrot.
6. It's 1 Bag of Shirataki ※If you cannot find it, you don't have to use it.
7. It's 250 ml of Dashi stock (please check out my Dashi stock recipe).
8. It's of ☆Seasoning 1☆.
9. It's 2 Table Spoon of Sugar.
10. Prepare 2 Table Spoon of Sake.
11. You need 2 Table Spoon of Mirin.
12. Prepare of ☆Seasoning 2☆.
13. Prepare 2 1/2 Table Spoon of Soy Sauce.

Instead of beef, you can use pork slices. Nikujaga is one of the most popular Japanese comfort food, the delicious dish includes sliced beef Unlike Western stews, the simmering time is much shorter because nikujaga uses thinly sliced Here's Nikujaga with thinly sliced pork belly. Don't want to miss a recipe? Sign up for the FREE Just.

Japanese ”Nikujaga” the Potato and Pork Stew instructions

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 :).

Nikujaga (肉じゃが, lit. "Meat [&] Potatoes" ) is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce and mirin, sometimes with ito konnyaku and vegetables. Generally, potatoes make up the bulk of the dish, with meat mostly serving as a source of flavor. 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.