Simple Standard Nikujaga. Nikujaga is one of the most popular Japanese comfort food, the delicious dish includes sliced beef slow cooked with potatoes, shirataki noodles, and onion. Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese. It is a stewed dish seasoned with Potatoes used in Nikujaga are anything you like.

It is even said that nikujaga is the taste of mum's cooking and perhaps because of this, many Japanese men seem to like nikujaga. Nikujaga quite literally translates to "meat and potatoes" - niku means "meat" and jaga means Nikujaga is cooked in dashi because it adds umami (a savory taste), but low-sodium beef stock or. It's a classic Japanese homecooking dish- savory Nikujaga. You can have Simple Standard Nikujaga using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Simple Standard Nikujaga

You need 200 grams of Pork belly or thinly sliced beef.
You need 5 medium of Potatoes.
Prepare 1 of carrot Carrot (medium size).
Prepare 300 grams of Shirataki noodles.
Prepare 1 of Onion.
Prepare 5 of Green beans or garden peas.
Prepare 500 ml of Japanese dashi stock.
Prepare 3 tbsp of Sugar (light brown sugar).
It's 3 tbsp of Sake.
Prepare 3 1/2 tbsp of ●Soy sauce.
It's 3 tbsp of ●Mirin.
It's 1 of Vegetable oil.
It's 1 pinch of Salt.

It's a classic Japanese homecooking dish- savory potatoes and beef that have been fast simmered in a sweetened soy sauce! Nikujaga is a Japanese dish loved by people of all ages! Just like a plate of meat and potatoes is a hearty comfort food in Western culture, nikujaga is comfort food in Japan! See great recipes for Japanese Nikujaga (Sliced pork and Potatoes), Nikujaga too!

Simple Standard Nikujaga instructions

Peel the potatoes and cut into 3-4 pieces. Slice the carrot into half moon slices. Cut the onion in half and then slice into 1 cm wide pieces..
Steam the shirataki and then cut into bite-sized lengths. Boil the green beans and cut into 3-4 cm pieces..
Heat oil in a pot or deep frying pan. Cook the meat. Add the carrot, onion, potatoes, and shirataki..
Add the dashi stock and bring it to a boil. Add the sugar and sake. Let it boil for 3 minutes. Add in the remaining ● ingredients, cover with a drop-lid, and simmer for 15 minutes..
Once the potatoes have become soft and the liquid has evaporated, stop the heat. Add the green beans. Serve in a bowl..
Step 3: Only add enough dashi stock to just cover the ingredients. The amount of potatoes and onion may change, but pouring in 500 ml of dashi will be fine..
I think it tastes best when the potatoes are cooked that they're about to fall apart. Make sure there is still some liquid left at the end..

Nikujaga is not meant to be a hearty beef stew. Rather the bulk of the dish is supposed to be the potatoes while the beef is there merely to flavor the broth. Nikujaga, or meat and potatoes is an easy comforting Japanese stew made with beef Easy to make, delicious, AND filling, it's no wonder Nikujaga is a perennial favorite of. 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.