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

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, japanese ”nikujaga” the potato and pork stew. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Japanese ”Nikujaga” the Potato and Pork Stew is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Japanese ”Nikujaga” the Potato and Pork Stew is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have japanese ”nikujaga” the potato and pork stew using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Japanese ”Nikujaga” the Potato and Pork Stew:
  1. Prepare 200 g Thin sliced pork belly
  2. Prepare 1 Table Spoon oil
  3. Take 400 g Potato
  4. Prepare 150 g Onion
  5. Make ready 90 g Carrot
  6. Prepare 1 Bag Shirataki ※If you cannot find it, you don't have to use it
  7. Take 250 ml Dashi stock (please check out my Dashi stock recipe)
  8. Prepare ☆Seasoning 1☆
  9. Take 2 Table Spoon Sugar
  10. Get 2 Table Spoon Sake
  11. Make ready 2 Table Spoon Mirin
  12. Prepare ☆Seasoning 2☆
  13. Prepare 2 1/2 Table Spoon Soy Sauce
Instructions to make Japanese ”Nikujaga” the Potato and Pork Stew:
  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 :)

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