Easiest Way to Cook Perfect Japanese ”Nikujaga” the Potato and Pork Stew

Japanese ”Nikujaga” the Potato and Pork Stew. 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.

Cook snow peas in boiling water for a minute. 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? You can cook Japanese ”Nikujaga” the Potato and Pork Stew using 13 ingredients and 6 steps. Here is how you cook that.

Ingredients of Japanese ”Nikujaga” the Potato and Pork Stew

1. It's 200 g of Thin sliced pork belly.
2. It's 1 Table Spoon of oil.
3. You need 400 g of Potato.
4. You need 150 g of Onion.
5. You need 90 g of Carrot.
6. You need 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. You need of ☆Seasoning 1☆.
9. Prepare 2 Table Spoon of Sugar.
10. You need 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.

Sign up for the FREE Just. Nikujaga, or meat and potatoes is an easy comforting Japanese stew made with beef, potatoes and carrots. 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. Nikujaga is the traditional Japanese family favourite dish and recipes handed down generation to generation.

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 recipe with step by step Niku is meat and jaga is the short form of Jagaimo, which means potatoes. Basically the meat and potatoes are stewed in soy sauce which has been. Nikujaga, or stewed potatoes with meat, is one of the mainstays of Japanese-style mother's cooking. Potatoes used in Nikujaga are anything you like. If you like soft and fluffy, use Russet potatoes.