Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, japanese ”nikujaga” the potato and pork stew. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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.
Japanese ”Nikujaga” the Potato and Pork Stew is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Japanese ”Nikujaga” the Potato and Pork Stew is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. 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:
- Get 200 g Thin sliced pork belly
- Take 1 Table Spoon oil
- Take 400 g Potato
- Get 150 g Onion
- Get 90 g Carrot
- Get 1 Bag Shirataki ※If you cannot find it, you don't have to use it
- Get 250 ml Dashi stock (please check out my Dashi stock recipe)
- Get ☆Seasoning 1☆
- Make ready 2 Table Spoon Sugar
- Take 2 Table Spoon Sake
- Take 2 Table Spoon Mirin
- Make ready ☆Seasoning 2☆
- Make ready 2 1/2 Table Spoon Soy Sauce
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 If someone serves me Nikujaga and I don't see beef in it, that someone is in trouble. Some parts of Japan use pork for Nikujaga, I hear.
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 :)
Potatoes used in Nikujaga are anything you like. If you like soft and fluffy, use Russet potatoes. Nikujaga is cooked in dashi because it adds umami (a savory taste), but low-sodium beef stock or even water would work fine. 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.
So that’s going to wrap this up with this exceptional food japanese ”nikujaga” the potato and pork stew recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
