Recipe: The Best Nikujaga

Nikujaga - Nikujaga is one of the most popular Japanese comfort food, the delicious dish includes sliced beef slow cooked with potatoes, shirataki noodles Guess what her favorite Japanese food is? With beef and potatoes simmered in a sweet soy stock until meltingly tender, Nikujaga (肉じゃが), or "meat potatoes" is Japanese comfort food at its best. Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese.

If chicken and beef are your stand-by meats, you've been missing out; the other white meat is just as flavorful and easy to transform into myriad meals that look like they took a lot more time and effort than they actually did. Our favorite pork recipes—from caramelized chops and slow-braised pork shoulder to spicy enchiladas—are guaranteed to put pork in your weeknight dinner rotation.

Tender pieces of pork braised in a flavorful sauce with a touch of heat. Made with just a small list of simple ingredients, this is a great way to switch up your weekly rotation with a fabulously easy takeout-fakeout dinner. Here is Homemade Nikujaga Recipes.

Nikujaga - Japanese Beef and Potato Stew Recipe - 肉じゃが. How to Make Nikujaga in English by Sachi 英語で肉じゃが. See great recipes for Japanese Nikujaga (Sliced pork and Potatoes), Nikujaga too! You can cook Nikujaga using 9 ingredients and 5 steps.

Nikujaga Ingredients

1. Prepare 4 of Potatoes.
2. Prepare 1-2 of Onions.
3. Prepare 1 of small piece Ginger *sliced into thin strips.
4. You need 300-400 g of Thinly Sliced Beef (or Pork/Chicken).
5. Prepare of Itokonnyaku/Shirataki (Konjac Noodles) *optional.
6. Prepare of Dashi Stock OR Water.
7. Prepare 1 tablespoon of Sugar.
8. Prepare 1 tablespoon of Mirin.
9. You need 2 tablespoons of Soy Sauce.

We are making Nikujaga, one of the most popular dishes in home cooking. This time, we will add a minimum amount of water to bring out the maximum flavor from. This nikujaga recipe is made by adding sukiyaki beef, potato, and other root Nikujaga is made from thinly sliced beef stewed with potato and onions in a slightly sweet soy based sauce, normally served. Nikujaga (肉じゃが) (meaning meat-potatoA) is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and.

Nikujaga step by step

1. Cut thinly sliced Beef (or Pork/Chicken) into bite size, Potatoes into 4 to 5cm pieces, and Onion(s) 1-2cm strips. *Note: I often use a thick rump steak. Simply slice it thinly and ready to use for the dish..
2. Place Potato, Onion and Ginger into a pot and just cover with Dashi Stock OR Water. You would need 400 to 500ml. Add Sugar, Mirin and Soy Sauce, cook over high heat..
3. When it starts boiling, add Beef (OR Pork, Chicken) and Itokonnyaku/Shirataki (Konjac Noodles), then cook covered until Potato is soft, stirring occasionally. *Note: Lower the heat if required, but I usually keep the high heat..
4. When Potato is cooked, remove the lid, and cook until the sauce is thickened, shaking and tossing occasionally..
5. Pour into a large serving bowl and serve..

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Simple Nikujaga Recipe - Nikujaga quite literally translates to "meat and potatoes" - niku means "meat" and jaga means The beef in Nikujaga is added more for flavor than substance. This is a real workhorse of the Japanese. Nikujaga is a Japanese version of a beef stew that is simmered in the classic Japanese seasonings of soy, sugar, sake and mirin. The stew ends up with a really nice blend of sweet and salty which works. Nikujaga does not seem typically Japanese since the main ingredients niku (meat) and jagaimo (potatoes) are historically not traditional Japanese foodstuffs.

I believe you can make great and tasty Nikujaga recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!