Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, nikujaga with no water-added. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Nikujaga With No Water-Added is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Nikujaga With No Water-Added is something that I have loved my whole life. They are nice and they look wonderful.
Nikujaga is one of the most popular Japanese comfort food Here's Nikujaga with thinly sliced pork belly. Don't want to miss a recipe? Sign up for the FREE Hi Lilian!
To begin with this recipe, we have to first prepare a few components. You can have nikujaga with no water-added using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Nikujaga With No Water-Added:
- Get 5 medium Potatoes
- Get 1 Onion
- Make ready 1 Carrot
- Get 1 packet Shirataki (konnyaku noodles)
- Prepare 200 grams Thinly-sliced pork belly
- Prepare 2 large Shiitake mushrooms (optional)
- Prepare Flavoring ingredients:
- Make ready 5 tbsp ■Soy sauce
- Prepare 3 tbsp ■Sugar
- Take 1 tbsp ■Sake
- Prepare 2 tbsp ■Mirin
- Prepare 2 tsp ■Dashi stock granules
Homepage > Recipes > Beef Recipes > Nikujaga Recipe (Beef and Potatoes Stewed in Savory Soy Sauce Based Dashi Broth). Although Nikujaga (肉じゃが) means "meat and potatoes," in this meatless recipe, we're going plant-based by making this hearty stew with Maitake and Nikujaga is a stew that's typically made with thin cuts of beef simmered together with onions, potatoes, and carrots in a savory-sweet dashi broth. I always thought "proper" Nikujaga is made with beef but never with pork. That's how my mom always made it, so I made it that way too.
Instructions to make Nikujaga With No Water-Added:
- Lightly brown the pork in a frying pan. Add the onion and mix well.
- Put the pork, onions, carrots, onions, shirataki, etc into a frying pan or pot and add all of the ■ seasonings.
- Turn the heat down to low, cover with a lid, and simmer for 20~30 minutes until the vegetables are cooked through. During this time, be absolutely sure not to remove the lid.
- Even without adding water to the pan, there is enough moisture. Let it cool a bit to allow the flavors to really sink in and enjoy!
- The pictured nikujaga uses May Queen potatoes, which don't fall apart when simmering, but I like the fluffiness when it falls apart, so you can also use Danshaku potatoes.
One day a friend told me that Nikujaga at her home was always with pork. However, I didn't have sliced beef on hand today, so I tried it with pork like hers. The beef in Nikujaga is added more for flavor than substance. This is a real workhorse of the Japanese home kitchen. It's high in energy, low on prep time, and very tasty.
So that’s going to wrap it up for this exceptional food nikujaga with no water-added recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
