Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly
Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, nikujaga (simmered meat and potatoes) with thick cut pork belly. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly is something that I have loved my whole life. They’re nice and they look wonderful.

Nikujaga quite literally translates to "meat and potatoes" - niku means "meat" The beef you use can be anything from ground chuck to short ribs; just make sure you use a cut with enough fat. Russet potatoes, because they are soft, tend to dissolve in the broth, but that makes this dish taste good, too. Nikujaga, or meat and potatoes is an easy comforting Japanese stew made with beef, potatoes and carrots.

To get started with this particular recipe, we must first prepare a few components. You can cook nikujaga (simmered meat and potatoes) with thick cut pork belly using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly:
  1. Prepare 200 grams Pork belly (block)
  2. Get 3 to 4 Potatoes
  3. Prepare 1 Carrot
  4. Prepare 1 Onion
  5. Prepare 3 tbsp ☆Sugar
  6. Get 2 tbsp ☆Mirin
  7. Get 3 tbsp ☆Sake
  8. Get 7 tbsp ☆Soy sauce
  9. Take 300 ml Water

Nikujaga literally translated is meat and potatoes. And this is one version you can make with dashi. There are all kinds of variations on nikujaga since it's. There are all kinds of variations on nikujaga since it's a popular comfort food.

Instructions to make Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly:
  1. Cut up the ingredients. Cut the pork belly into 1 cm pieces, the potatoes in half, and roughly cut up the carrot. Slice the onion into wedges.
  2. Heat up a pan and add the pork belly pieces. Don't add oil. Pan fry both sides until browned; some fat will come out of the meat.
  3. Bring water (not listed) to a boil in a pan, and simmer the browned pork for about 20 minutes. Drain in a sieve or colander. The pork will now be tender and light tasting.
  4. Stir fry the vegetables in the fat that came out of the pork. When everything is coated in the fat and the onion is translucent, return the pork to the pan and stir fry quickly.
  5. Put all the ☆ seasoning ingredients and the water to the pan.
  6. Cover with a small lid or a piece of aluminium foil that sits right on top of the ingredients (drop lid or otoshibuta) and simmer for 20 to 30 minutes over medium heat.

Like any stew or long simmered food, it will taste even better the. Literally "meat and potatoes", the recipe for nikujaga could be considered Japan's answer to spaghetti bolognese. A light, simmered dish of meat, potatoes and a few other ingredients, every family will make its own version and have its own opinion on how nikujaga "should" be made. 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.

So that’s going to wrap this up for this exceptional food nikujaga (simmered meat and potatoes) with thick cut pork belly recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!