Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, japanese nikujaga (sliced pork and potatoes). It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Nikujaga (Japanese: 肉じゃが) literally means "meat and potatoes", from two of the main ingredients niku (meat) and jagaimo (potatoes). Now please click HERE to check out the recipe. Here's Nikujaga with thinly sliced pork belly.
Japanese Nikujaga (Sliced pork and Potatoes) is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Japanese Nikujaga (Sliced pork and Potatoes) is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook japanese nikujaga (sliced pork and potatoes) using 11 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Japanese Nikujaga (Sliced pork and Potatoes):
- Get 450 grams Potatoes
- Get 200 grams Sliced Pork (or Silced Beef)
- Make ready 1 peice Onion
- Take 2 peices Carrot (If you buy Japanese carrot, it's OK 1 peice)
- Prepare 1 tbsp salad oil
- Prepare <Sauce>
- Prepare 150 ml Water
- Take 2 tbsp Suger
- Take 2 tbsp Sake(cooking rice wine)
- Take 3 tbsp Mirin
- Make ready 5 tbsp Soy Sauce
Place potatoes and onions in a pot. Add water, then put on medium. Nikujaga (肉じゃが, meaning meat-potato) is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce and mirin, sometimes with ito konnyaku and vegetables. Generally, potatoes make up the bulk of the dish, with meat mostly serving as a source of flavor.
Steps to make Japanese Nikujaga (Sliced pork and Potatoes):
- Cut the potatoes into bite-size pieces, soak them in water and drain.
- Peel the first 2 layers off the halved onion and cut into 7 to 8 mm wedges. Cut the carrot into small bite-size pieces.
- Cut the sliced pork 5 to 6 cm.
- Heat te salad oil and add the potatoes. When the potato eadges become transparent, add the onios and carrots. Give the oil time to absorb the flavor, and then add the pork.
- When the meat begins to chane color, sprinkle the 2 tbsp Sake and add 150 ml Water. Turn the heat to high.
- When it boils, turn the heat to medium and carefully reomove the scum. Add the 2 tbsp Suger, 3 tbsp Mirin and 5 tbsp Soy Sauce in thar order, and stir once.
- Put in a drop lid and cover with the frying pan lid. Simmer and stir occasionally for 15 miniutes until liquid is almost gone.
- Natire’s Nest Brastagi Potatoes Granola (Washed) SG$3.2/kg at FairPrice
- Tradition Shabu Shabu - Pork Belly (Frozen) SG$5.8/400g at Foodie Market
- Chef Yellow Onion - Large SG$1.45/700g at FairPrice
- Pasar Prepacked Carrotes SG$0.9/500g at FairPrice
- Japanese White Suger SG$3.5/kg at DonDon Donki
- Sake- Cooking Rice Wine SG$5~7/500ml at RedMart, Sakuraya, Dondon DONKI etc
- Hinode Hon Mirin SG$4.6/320ml at RedMart
- Soy Sauce - High recommend this soy sauce which is named Yamasa Konbutsuyu - SG$7~9/L at Dondon Donki, Mid Town Mart etc
Nikujaga, or meat and potatoes is an easy comforting Japanese stew made with beef, potatoes and carrots. My quick Nikujaga recipe comes together in under My version of this Japanese comfort food is loaded with melt-in-your-mouth tender slices of beef simmered together with sweet onions, and big. Potatoes used in Nikujaga are anything you like. If you like soft and fluffy, use Russet potatoes. Some parts of Japan use pork for Nikujaga, I hear.
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