Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, easy lightly seasoned nikujaga (meat and potatoes) in salty broth. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Nikujaga Recipe (Beef and Potato Stewed in Broth). The combined umami of the meat and vegetable makes this dish absolutely delicious! Special thanks to Marc from No Recipes.
Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have easy lightly seasoned nikujaga (meat and potatoes) in salty broth using 13 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth:
- Prepare 150 grams Pork (thinly sliced pork belly is prefered, but offcuts are fine)
- Get 4 Potatoes
- Get 1 Onion
- Get 1 tbsp Sesame oil
- Take 1 clove Sliced garlic
- Take 50 ml Sake
- Make ready 400 ml Water
- Get 1 pinch ★Black pepper
- Take 1/2 tsp of each ★Salt and sugar
- Take 1 1/2 tsp ★Chinese soup stock
- Get For the toppings
- Make ready 1 pinch Black pepper
- Take 1 Minced green onions or chives
Homepage > Recipes > Beef Recipes > Nikujaga Recipe (Beef and Potatoes Stewed in Savory Soy Sauce Based Dashi Broth). Nikujaga, or meat and potatoes is an easy comforting Japanese stew made with beef, potatoes and carrots. Thinly sliced meat & potatoes are cooked in dashi-based stock and the sauce is not thick. I call it stew but Japanese Meat and Potato Stew is nowhere near the Western style stew.
Instructions to make Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth:
- Peel the potatoes and chop each into 4-5 pieces, submerge in water. Slice the onion into wedges. Cut the meat into bite-sized pieces.
- Add sesame oil and garlic to a heavy bottom pan. Once it's heated, add the meat and brown.
- Add vegetables and coat in oil. Add sake, water and the ★ ingredients. Bring to a boil. Skim the surface, cover, and simmer over medium heat for 15-20 minutes.
- Here it is topped with black pepper and green onions.
It is perhaps closer to Irish stew with Japanese style broth. This stew is called 'nikujaga' (肉じゃが) in Japanese. Here's a recipe for Nikujaga, meaning "meat and potatoes". Nikujaga quite literally translates to "meat and potatoes" - niku means "meat" and jaga means "potatoes" in Japanese. Russet potatoes, because they are soft, tend to dissolve in the broth, but that makes this dish taste good, too. • Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese.
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