Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, japanese ”nikujaga” the potato and pork stew. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Japanese ”Nikujaga” the Potato and Pork Stew is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Japanese ”Nikujaga” the Potato and Pork Stew is something that I have loved my entire life.
In a large pot, heat oil at medium high temperature and cook beef until the color changes. 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.
To begin with this recipe, we must 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 it.
The ingredients needed to make Japanese ”Nikujaga” the Potato and Pork Stew:
- Get 200 g Thin sliced pork belly
- Get 1 Table Spoon oil
- Prepare 400 g Potato
- Take 150 g Onion
- Prepare 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)
- Prepare ☆Seasoning 1☆
- Prepare 2 Table Spoon Sugar
- Prepare 2 Table Spoon Sake
- Get 2 Table Spoon Mirin
- Get ☆Seasoning 2☆
- Prepare 2 1/2 Table Spoon Soy Sauce
Japanese "Nikujaga" the Potato and Pork Stew instructions. Also, cut carrot into big bite size, then set aside. Nikujaga, Japanese beef and potato stew, is flavored with dashi, soy sauce, sake and mirin. If you would like to try preparing this beloved Japanese dish, look no further! "Nikujaga", Japanese-style Beef and Potato Stew Recipe.
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 :)
Niku(肉) means "meat" in Japanese, and jaga is short for jagaimo(ジャガイモ) which means "potatoes". Put the two together, and you have yourself a Japanese stew featuring meat and potatoes! Despite the uninspired name, the dish itself is a brilliant remix of traditional western stew ingredients prepared in a Japanese way. Nikujaga quite literally translates to "meat and potatoes" - niku means "meat" and jaga means "potatoes" in Japanese. It's a comfort food and the Japanese version of beef stew.
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