How to Prepare Delicious Japanese ”Nikujaga” the Potato and Pork Stew

Japanese ”Nikujaga” the Potato and Pork Stew. Japanese "Nikujaga" the Potato and Pork Stew Studio AI Tokyo Japanese Cooking Class Tokyo, Japan This savory dish is a comfort food for many Japanese people. Every family has the different recipe, and today, I am showing you my mom's recipe. Nikujaga – Japanese meat & potato stew.

Japanese ”Nikujaga” the Potato and Pork Stew Niku means meats in Japanese and Jaga is an abbreviation of jagaimo which means potato in Japanese. It is perhaps closer to Irish stew with Japanese style broth. This stew is called ' nikujaga ' (肉じゃが) in Japanese, which literally means meat and potatoes – the key ingredients of this dish. You can have Japanese ”Nikujaga” the Potato and Pork Stew using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Japanese ”Nikujaga” the Potato and Pork Stew

  1. Prepare 200 g of Thin sliced pork belly.
  2. You need 1 Table Spoon of oil.
  3. It’s 400 g of Potato.
  4. It’s 150 g of Onion.
  5. Prepare 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. It’s 2 Table Spoon of Sugar.
  10. You need 2 Table Spoon of Sake.
  11. It’s 2 Table Spoon of Mirin.
  12. It’s of ☆Seasoning 2☆.
  13. Prepare 2 1/2 Table Spoon of Soy Sauce.

Meat is ' niku' (肉) in Japanese and potato is ' jagaimo ' (じゃがいも). Print Recipe Pin Recipe 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 everyone loves.

Japanese ”Nikujaga” the Potato and Pork Stew step by step

  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 :).

Potatoes used in Nikujaga are anything you like. I would like to introduce one of Traditional Japanese Menu "Nikujaga". Please enjoy for today's menu also! First, cut the beef or pork into bite size pieces. Peel the potatoes and carrots, and then roughly cut into chunky pieces.

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