Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, japanese style potato and pork stew. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Japanese Style Potato and Pork Stew is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Japanese Style Potato and Pork Stew is something that I’ve loved my entire life.
In a large pot, heat oil at medium high temperature and cook beef until the color changes. Add potatoes, onions, and carrot and cook for a minute. I call it stew but Japanese Meat and Potato Stew is nowhere near the Western style stew.
To get started with this particular recipe, we have to prepare a few components. You can have japanese style potato and pork stew using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Japanese Style Potato and Pork Stew:
- Take 500 grams Sliced pork belly (for sukiyaki/shabu shabu)
- Make ready 3 Potatoes
- Prepare 3 Carrots
- Take 2 Medium-sized onions
- Prepare 1 as needed Green Onion
- Make ready 500 ml Stock made of bonito flakes and hot water (can use plain water instead)
- Make ready 5 tbsp Mirin (to taste)
- Make ready 3 tbsp Soy sauce (to taste)
Sprinkle pork with paprika and mix well. Peel cucumber, cut off ends, halve lengthwise, use spoon to scrape out seeds and cut flesh into slices. 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.
Steps to make Japanese Style Potato and Pork Stew:
- Cut potatoes and carrots into bite size or size of preference. Slice the onions.
- Blanch sliced pork in a pot of boiling water. This step is to remove the smell and 'residuals' from the pork and give a clearer gravy.
- Tun on medium heat. Put olive oil on a pot/pan and add in onion. Add in the cut carrot and potato when the color of onion changed. Fry/mix the ingredients well.
- Add in the bonito stock to the level that cover the ingredients in the pot. Turn on high heat to cook until it boils, then turn it down to a simmer.
- After 10-15minutes, check if the potato and carrot is soft enough to your liking. Add in the blanched sliced pork, mirin and soy sauce. Continue to cook for another 10minutes and turn off the heat.
- You can let the stew to sit for a while before serving. Or sprinkle the green onion on the stew to serve.
Easy to make and delightfully filling, this nikujaga is perfect for enjoying as a main home-cooked meal. When the potatoes are soft add the fish sauce and sugar and gently stir to combine. Add the pork and garlic to the onion. For this stew I used these gorgeous baby yellow potatoes, which I just cleaned really well and peeled, however, you may use any potato you like. Add the potatoes and red pepper to the skillet.
So that is going to wrap this up with this special food japanese style potato and pork stew recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
