Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, japanese ”nikujaga” the potato and pork stew. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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.
Japanese ”Nikujaga” the Potato and Pork Stew is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Japanese ”Nikujaga” the Potato and Pork Stew is something that I have loved my entire life.
To begin with this recipe, we have to 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 can achieve that.
The ingredients needed to make Japanese ”Nikujaga” the Potato and Pork Stew:
- Prepare 200 g Thin sliced pork belly
- Get 1 Table Spoon oil
- Make ready 400 g Potato
- Take 150 g Onion
- Make ready 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)
- Make ready ☆Seasoning 1☆
- Make ready 2 Table Spoon Sugar
- Prepare 2 Table Spoon Sake
- Prepare 2 Table Spoon Mirin
- Make ready ☆Seasoning 2☆
- Take 2 1/2 Table Spoon Soy Sauce
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. If you would like to try preparing this beloved Japanese dish, look no further! "Nikujaga", Japanese-style Beef and Potato Stew Recipe.
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 :)
Nikujaga, Japanese beef and potato stew, is flavored with dashi, soy sauce, sake and mirin. Nikujaga translates literally to meat and potato. It can best be described as a Japanese beef stew recipe. It is a hearty winter dish that will be sure to wa. Nikujaga quite literally translates to "meat and potatoes" - niku means "meat" and jaga means "potatoes" in Japanese.
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