Recipe: Perfect Japanese Nikujaga (Sliced pork and Potatoes)

Japanese Nikujaga (Sliced pork and Potatoes). 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?

Often, konnyaku yum noodles called If you can buy sliced beef or pork, that would be the easiest. They are sold at Asian/Japanese butcher and grocery stores. Cook sugar snap peas in boiling water for a minute. You can cook Japanese Nikujaga (Sliced pork and Potatoes) using 11 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Japanese Nikujaga (Sliced pork and Potatoes)

1. Prepare 450 grams of Potatoes.
2. Prepare 200 grams of Sliced Pork (or Silced Beef).
3. You need 1 of peice Onion.
4. Prepare 2 of peices Carrot (If you buy Japanese carrot, it's OK 1 peice).
5. Prepare 1 tbsp of salad oil.
6. It's of <Sauce>.
7. It's 150 ml of Water.
8. Prepare 2 tbsp of Suger.
9. It's 2 tbsp of Sake(cooking rice wine).
10. It's 3 tbsp of Mirin.
11. You need 5 tbsp of Soy Sauce.

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. 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).

Japanese Nikujaga (Sliced pork and Potatoes) step by step

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.
16. .

Nikujaga, or stewed potatoes with meat, is one of the mainstays of Japanese-style mother's cooking. 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. Nikujaga quite literally translates to "meat and potatoes" - niku means "meat" and jaga means "potatoes" in Japanese. Potatoes used in Nikujaga are anything you like.