Japanese Pork Stew: Nikujaga
Japanese Pork Stew: Nikujaga

Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, japanese pork stew: nikujaga. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Japanese Pork Stew: Nikujaga is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Japanese Pork Stew: Nikujaga is something which I have loved my entire life. They are fine and they look wonderful.

日式馬鈴薯燉肉 [Jenn's Ordinary Kitchen - Jenn's 平凡廚房] I don't have high end ingredients, no fancy tools, just regular day to day. It's the Japanese version of beef stew; however, it contains a fairly small amount of meat. The meat is added for flavor rather than substance, just like Here's Nikujaga with thinly sliced pork belly.

To begin with this particular recipe, we have to prepare a few components. You can have japanese pork stew: nikujaga using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Japanese Pork Stew: Nikujaga:
  1. Prepare 500 g Pork Slices
  2. Prepare 1 Yellow Onion
  3. Get 2 Garlic Cloves
  4. Make ready 2 Carrots
  5. Prepare 3 Potato
  6. Make ready 5 tbsp. Soy Sauce
  7. Make ready 3 tbsp. Mirin
  8. Prepare 1 tbsp. Cooking Wine
  9. Make ready 500 ml Water
  10. Make ready Some Bonito stock
  11. Take Marinate Sauce (Below)
  12. Get 2 tbsp. Soy Sauce
  13. Take 2 tbsp. Mirin
  14. Get 1/4 tbsp. Sugar

Quick Nikujaga (Meat and Potato Stew). Like Japanese curry rice Nikujaga was created by cooks in the Japanese Imperial Navy to feed a lot of hungry mouths. The most common type of meat used for Nikujaga is beef, but I've also seen it done with pork. Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese.

Instructions to make Japanese Pork Stew: Nikujaga:
  1. Chop Onion, garlic. Carrot and potato cut into bite size.
  2. Marinate pork with a little bit of soy sauce, mirin and sugar for 15 minutes.
  3. Heat a pot, add onion and garlic and panfry till fragrant. Then add carrot, mix, add pork and cook till pork is slightly cooked.
  4. Add water, soy sauce, bonito stock, cooking wine and lastly potato, mix well.
  5. Stew for 20 mins (If there is stuff floating on the top after 15 mins, scoop them up.). Put into a large bowl for sharing and add some green onion on top.
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It is a stewed dish seasoned with mainly soy sauce and sugar. It is very much mom's cooking everyone loves. When beef was more precious back then, people may have used pork instead. Well, we are OK now, so let's use beef 🙂. Perfect for those days when you want a comf.

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