Easiest Way to Prepare Appetizing Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly

Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly. Heat up a pan and add the pork belly pieces. 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.

And cut the carrot into random pieces. Add the carrot and the potatoes and. Layer the potatoes, carrots, beef, onions, tomatoes, and shirataki noodles in the pot. You can have Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly

1. You need 200 grams of Pork belly (block).
2. You need 3 of to 4 Potatoes.
3. It's 1 of Carrot.
4. You need 1 of Onion.
5. Prepare 3 tbsp of ☆Sugar.
6. Prepare 2 tbsp of ☆Mirin.
7. Prepare 3 tbsp of ☆Sake.
8. You need 7 tbsp of ☆Soy sauce.
9. It's 300 ml of Water.

Turn down the heat to maintain a gentle simmer. 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 everyone loves.

Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly instructions

1. Cut up the ingredients. Cut the pork belly into 1 cm pieces, the potatoes in half, and roughly cut up the carrot. Slice the onion into wedges..
2. Heat up a pan and add the pork belly pieces. Don't add oil. Pan fry both sides until browned; some fat will come out of the meat..
3. Bring water (not listed) to a boil in a pan, and simmer the browned pork for about 20 minutes. Drain in a sieve or colander. The pork will now be tender and light tasting..
4. Stir fry the vegetables in the fat that came out of the pork. When everything is coated in the fat and the onion is translucent, return the pork to the pan and stir fry quickly..
5. Put all the ☆ seasoning ingredients and the water to the pan..
6. Cover with a small lid or a piece of aluminium foil that sits right on top of the ingredients (drop lid or otoshibuta) and simmer for 20 to 30 minutes over medium heat..

Potatoes used in Nikujaga are anything you like. In a large pot, heat oil on high. Once the oil is hot, add the garlic and meat. Add the potatoes, onions and carrots (if you have them) into the pot. Nikujaga (Japanese: 肉じゃが) literally means "meat and potatoes", from two of the main ingredients niku (meat) and jaga imo (potatoes).