Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, japanese ”nikujaga” the potato and pork stew. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
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. Meat is 'niku' (肉) in Japanese and potato is 'jagaimo' (じゃがいも).
Japanese ”Nikujaga” the Potato and Pork Stew is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Japanese ”Nikujaga” the Potato and Pork Stew is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. 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:
- Prepare 200 g Thin sliced pork belly
- Take 1 Table Spoon oil
- Make ready 400 g Potato
- Prepare 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)
- Prepare ☆Seasoning 1☆
- Take 2 Table Spoon Sugar
- Get 2 Table Spoon Sake
- Get 2 Table Spoon Mirin
- Make ready ☆Seasoning 2☆
- Take 2 1/2 Table Spoon Soy Sauce
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, this nikujaga is perfect for enjoying as a main home-cooked meal. 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.
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 :)
The beef in Nikujaga is added more for flavor than substance. This is a real workhorse of the Japanese home kitchen. 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.
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