Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, japanese ”nikujaga” the potato and pork stew. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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. I call it stew but Japanese Meat and Potato Stew is nowhere near the Western style stew. The cooking liquid is based on the usual Japanese flavours of Transfer the nikujaga to a serving bowl, scatter the green beans and serve while hot.
Japanese ”Nikujaga” the Potato and Pork Stew is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Japanese ”Nikujaga” the Potato and Pork Stew is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook japanese ”nikujaga” the potato and pork stew using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Japanese ”Nikujaga” the Potato and Pork Stew:
- Take 200 g Thin sliced pork belly
- Make ready 1 Table Spoon oil
- Take 400 g Potato
- Prepare 150 g Onion
- Prepare 90 g Carrot
- Make ready 1 Bag Shirataki ※If you cannot find it, you don't have to use it
- Prepare 250 ml Dashi stock (please check out my Dashi stock recipe)
- Make ready ☆Seasoning 1☆
- Prepare 2 Table Spoon Sugar
- Get 2 Table Spoon Sake
- Take 2 Table Spoon Mirin
- Get ☆Seasoning 2☆
- Prepare 2 1/2 Table Spoon Soy Sauce
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? Sign up for the FREE Just. Enjoy a Japanese hearty winter warmer with this nikujaga meat and potato stew.
Steps to make Japanese ”Nikujaga” the Potato and Pork Stew:
- 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.
- Heat a deep pot over medium heat, and put oil to fry the meat until it changes the color to brown.
- 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.
- 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.
- 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.
- Plate and serve. Garnish if you like :)
Sign up for the FREE Just. 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. This Japanese meat and potato recipe or Nikujaga fits the bill.
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