Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, japanese ”nikujaga” the potato and pork stew. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Japanese ”Nikujaga” the Potato and Pork Stew is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Japanese ”Nikujaga” the Potato and Pork Stew is something which I have loved my entire life. They’re nice and they look wonderful.
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.
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 cook it.
The ingredients needed to make Japanese ”Nikujaga” the Potato and Pork Stew:
- Prepare 200 g Thin sliced pork belly
- Prepare 1 Table Spoon oil
- Get 400 g Potato
- Make ready 150 g Onion
- Get 90 g Carrot
- Take 1 Bag Shirataki ※If you cannot find it, you don't have to use it
- Make ready 250 ml Dashi stock (please check out my Dashi stock recipe)
- Make ready ☆Seasoning 1☆
- Get 2 Table Spoon Sugar
- Prepare 2 Table Spoon Sake
- Make ready 2 Table Spoon Mirin
- Take ☆Seasoning 2☆
- Take 2 1/2 Table Spoon Soy Sauce
Some parts of Japan use pork for Nikujaga, I hear. 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. Instead of beef, you can use pork slices.
Instructions 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 :)
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. Nikujaga is a very traditional Japanese beef stew with sweet and salty flavors. It's usually made without carrots but this recipe includes some, to make it a little healthier.
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