Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, japanese ”nikujaga” the potato and pork stew. One of my favorites food recipes. This time, I’m gonna make it a little 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 favored of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Japanese ”Nikujaga” the Potato and Pork Stew is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have japanese ”nikujaga” the potato and pork stew using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Japanese ”Nikujaga” the Potato and Pork Stew:
- Make ready 200 g Thin sliced pork belly
- Take 1 Table Spoon oil
- Make ready 400 g Potato
- Make ready 150 g Onion
- Take 90 g Carrot
- Get 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)
- Prepare ☆Seasoning 1☆
- Prepare 2 Table Spoon Sugar
- Get 2 Table Spoon Sake
- Take 2 Table Spoon Mirin
- Prepare ☆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.
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 :)
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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