'Nikujaga' Meat and Potato Croquettes. Mash leftover nikujaga while cooking it down. Mash the meat, shirataki noodles, and everything in it. The photo shows it in a state where there 's still some cooking liquid in the pan.

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. You can have 'Nikujaga' Meat and Potato Croquettes using 2 ingredients and 3 steps. Here is how you cook it.

Ingredients of 'Nikujaga' Meat and Potato Croquettes

It's 2 of servings Nikujaga.
Prepare 2 tsp of Soy sauce.

Potatoes used in Nikujaga are anything you like. If you like soft and fluffy, use Russet potatoes. 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.

'Nikujaga' Meat and Potato Croquettes instructions

Mash leftover nikujaga while cooking it down. Mash the meat, shirataki noodles, and everything in it. The photo shows it in a state where there's still some cooking liquid in the pan..
When it has been simmered down to about half its original size, the moisture will have evaporated and the mixture would have thickened. Add a little soy sauce to season the croquettes (I add about 1 tablespoon of soy sauce to season on the strong side)..
When the mashed mixture has cooled, divide and form into patties. Coat with flour, beaten egg and panko, deep fry in 180°C oil and they're done. The filling is already cooked, so you just need to fry the surface until golden brown. You can wrap and freeze the croquettes for later use..

The beef in Nikujaga is added more for flavor than substance. 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. Nikujaga is a classic Japanese comfort food, something that every household makes a bit differently so that everyone craves the way their mom makes it. I have been craving nikujaga, so decided to come up with a veganized version.