Japanese Nikujaga (Sliced pork and Potatoes)
Japanese Nikujaga (Sliced pork and Potatoes)

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, japanese nikujaga (sliced pork and potatoes). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. 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). Here's Nikujaga with thinly sliced pork belly. Don't want to miss a recipe?

Japanese Nikujaga (Sliced pork and Potatoes) is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Japanese Nikujaga (Sliced pork and Potatoes) is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook japanese nikujaga (sliced pork and potatoes) using 11 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Japanese Nikujaga (Sliced pork and Potatoes):
  1. Take Potatoes
  2. Take Sliced Pork (or Silced Beef)
  3. Take peice Onion
  4. Prepare peices Carrot (If you buy Japanese carrot, it's OK 1 peice)
  5. Get salad oil
  6. Make ready <Sauce>
  7. Take Water
  8. Prepare Suger
  9. Prepare Sake(cooking rice wine)
  10. Take Mirin
  11. Prepare Soy Sauce

In a large pot, heat oil at medium high temperature and cook pork until the color. 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.

Instructions to make Japanese Nikujaga (Sliced pork and Potatoes):
  1. Cut the potatoes into bite-size pieces, soak them in water and drain.
  2. 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.
  3. Cut the sliced pork 5 to 6 cm.
  4. 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.
  5. When the meat begins to chane color, sprinkle the 2 tbsp Sake and add 150 ml Water. Turn the heat to high.
  6. 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.
  7. Put in a drop lid and cover with the frying pan lid. Simmer and stir occasionally for 15 miniutes until liquid is almost gone.
  8. Natire’s Nest Brastagi Potatoes Granola (Washed) SG$3.2/kg at FairPrice
  9. Tradition Shabu Shabu - Pork Belly (Frozen) SG$5.8/400g at Foodie Market
  10. Chef Yellow Onion - Large SG$1.45/700g at FairPrice
  11. Pasar Prepacked Carrotes SG$0.9/500g at FairPrice
  12. Japanese White Suger SG$3.5/kg at DonDon Donki
  13. Sake- Cooking Rice Wine SG$5~7/500ml at RedMart, Sakuraya, Dondon DONKI etc
  14. Hinode Hon Mirin SG$4.6/320ml at RedMart
  15. Soy Sauce - High recommend this soy sauce which is named Yamasa Konbutsuyu - SG$7~9/L at Dondon Donki, Mid Town Mart etc

If you like soft and fluffy, use Russet potatoes. This main dish recipe features sliced beef sirloin cooked with potatoes, and onion in a sauce made with prepared dashi soup, sake, and soy sauce. All Reviews for Nikujaga (Japanese-style meat and potatoes). 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.

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