Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, japanese nikujaga (sliced pork and potatoes). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Japanese Nikujaga (Sliced pork and Potatoes) is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Japanese Nikujaga (Sliced pork and Potatoes) is something which I’ve loved my whole life. They are nice and they look wonderful.
Nikujaga (Japanese: 肉じゃが) literally means "meat and potatoes", from two of the main ingredients niku (meat) and jagaimo (potatoes). Here's Nikujaga with thinly sliced pork belly. Don't want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your.
To begin with this particular recipe, we must prepare a few ingredients. You can have japanese nikujaga (sliced pork and potatoes) using 11 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Japanese Nikujaga (Sliced pork and Potatoes):
- Take 450 grams Potatoes
- Make ready 200 grams Sliced Pork (or Silced Beef)
- Take 1 peice Onion
- Get 2 peices Carrot (If you buy Japanese carrot, it's OK 1 peice)
- Take 1 tbsp salad oil
- Prepare <Sauce>
- Get 150 ml Water
- Take 2 tbsp Suger
- Make ready 2 tbsp Sake(cooking rice wine)
- Make ready 3 tbsp Mirin
- Prepare 5 tbsp Soy Sauce
Nikujaga (肉じゃが, meaning meat-potato) 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. Potatoes used in Nikujaga are anything you like. If you like soft and fluffy, use Russet potatoes.
Steps to make Japanese Nikujaga (Sliced pork and Potatoes):
- Cut the potatoes into bite-size pieces, soak them in water and drain.
- Peel the first 2 layers off the halved onion and cut into 7 to 8 mm wedges. Cut the carrot into small bite-size pieces.
- Cut the sliced pork 5 to 6 cm.
- Heat te salad oil and add the potatoes. When the potato eadges become transparent, add the onios and carrots. Give the oil time to absorb the flavor, and then add the pork.
- When the meat begins to chane color, sprinkle the 2 tbsp Sake and add 150 ml Water. Turn the heat to high.
- When it boils, turn the heat to medium and carefully reomove the scum. Add the 2 tbsp Suger, 3 tbsp Mirin and 5 tbsp Soy Sauce in thar order, and stir once.
- Put in a drop lid and cover with the frying pan lid. Simmer and stir occasionally for 15 miniutes until liquid is almost gone.
- Natire’s Nest Brastagi Potatoes Granola (Washed) SG$3.2/kg at FairPrice
- Tradition Shabu Shabu - Pork Belly (Frozen) SG$5.8/400g at Foodie Market
- Chef Yellow Onion - Large SG$1.45/700g at FairPrice
- Pasar Prepacked Carrotes SG$0.9/500g at FairPrice
- Japanese White Suger SG$3.5/kg at DonDon Donki
- Sake- Cooking Rice Wine SG$5~7/500ml at RedMart, Sakuraya, Dondon DONKI etc
- Hinode Hon Mirin SG$4.6/320ml at RedMart
- Soy Sauce - High recommend this soy sauce which is named Yamasa Konbutsuyu - SG$7~9/L at Dondon Donki, Mid Town Mart etc
Potatoes used in Nikujaga are anything you like. If you like soft and fluffy, use Russet potatoes. Some parts of Japan use pork for Nikujaga, I hear. When beef was more precious back then We use thinly sliced beef for a lot of different dishes in Japan. If you go to Japanese grocery stores, you.
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