Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, nikujaga. One of my favorites. For mine, I will 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 jaga imo (potatoes). It's a comfort food for the Japanese and it is a very popular meal cooked at home. Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese. It is a stewed dish seasoned with mainly soy sauce and sugar.
Nikujaga is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Nikujaga is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook nikujaga using 9 ingredients and 5 steps. Here is how you can achieve that.
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The ingredients needed to make Nikujaga:
- Make ready 4 Potatoes
- Take 1-2 Onions
- Get 1 small piece Ginger *sliced into thin strips
- Make ready 300-400 g Thinly Sliced Beef (or Pork/Chicken)
- Make ready Itokonnyaku/Shirataki (Konjac Noodles) *optional
- Make ready Dashi Stock OR Water
- Take 1 tablespoon Sugar
- Take 1 tablespoon Mirin
- Take 2 tablespoons Soy Sauce
Nikujaga quite literally translates to "meat and potatoes" - niku means "meat" and jaga means "potatoes" in Japanese. It's a comfort food and the Japanese version of beef stew. The beef in Nikujaga is added more for flavor than substance. This is a real workhorse of the Japanese home kitchen.
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Instructions to make Nikujaga:
- 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.
- 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.
- 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.
- When Potato is cooked, remove the lid, and cook until the sauce is thickened, shaking and tossing occasionally.
- Pour into a large serving bowl and serve.
The beef in Nikujaga is added more for flavor than substance. This is a real workhorse of the Japanese home kitchen. Nikujaga is not meant to be a hearty beef stew. Rather the bulk of the dish is supposed to be the potatoes while the beef is there merely to flavor the broth. I have a Japanese foreign exchange student whose been missing the food from home..
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