Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, japanese ”nikujaga” the potato and pork stew. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Japanese ”Nikujaga” the Potato and Pork Stew is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Japanese ”Nikujaga” the Potato and Pork Stew is something which I’ve loved my whole life. They are fine and they look wonderful.

Food, beds, collars, toys & more for your dog. For many, nikujaga is an honest-to-goodness comfort food. Potatoes make up the majority of the dish, with some thinly sliced beef or pork, onion, shirataki noodles (ito konnyaku), and colorful mix of vegetables. In western Japan, nikujaga typically features beef while pork is more commonly used in eastern Japan.

To begin with this particular recipe, we have to prepare a few ingredients. You can have japanese ”nikujaga” the potato and pork stew using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Japanese ”Nikujaga” the Potato and Pork Stew:

1. Get 200 g Thin sliced pork belly
2. Take 1 Table Spoon oil
3. Get 400 g Potato
4. Get 150 g Onion
5. Take 90 g Carrot
6. Get 1 Bag Shirataki ※If you cannot find it, you don't have to use it
7. Get 250 ml Dashi stock (please check out my Dashi stock recipe)
8. Take ☆Seasoning 1☆
9. Prepare 2 Table Spoon Sugar
10. Get 2 Table Spoon Sake
11. Prepare 2 Table Spoon Mirin
12. Take ☆Seasoning 2☆
13. Take 2 1/2 Table Spoon Soy Sauce

It is perhaps closer to Irish stew with Japanese style broth. This stew is called 'nikujaga' (肉じゃが) in Japanese, which literally means meat and potatoes - the key ingredients of this dish. Meat is 'niku' (肉) in Japanese and potato is 'jagaimo' (じゃがいも). But instead of calling it 'nikujagaimo', the word for.

Instructions to make Japanese ”Nikujaga” the Potato and Pork Stew:

1. Cut potato into big bite size, and put in water for 5 minutes, then dry with kitchen towel. Also, cut carrot into big bite size, then set aside. Slice onion into 1 cm (half a inch) thick along the fiber.
2. Heat a deep pot over medium heat, and put oil to fry the meat until it changes the color to brown.
3. Add 1 to 2, then fry until the surface of potato is slightly translucent, then add Dashi Stock. Mix lightly and add all the ingredients of Seasoning 1. Mix as well. Turn the heat to medium high.
4. Take out Lye (foamy texture waste that floats on the surface), then cook for 3~5 minutes. Add Seasoning 2 (soy sauce), and shirataki as well.
5. Keep cooking until the potato is tender, and most of moisture is evaporated, then serve. ※Make sure to stir every 2~3 minutes to avoid its burned.
6. Plate and serve. Garnish if you like :)

Meat is 'niku' (肉) in Japanese and potato is 'jagaimo' (じゃがいも). But instead of calling it 'nikujagaimo', the word for. Japanese "Nikujaga" the Potato and Pork Stew. In a large pot, heat oil at medium high temperature and cook beef until the color changes. It is perhaps closer to Irish stew with Japanese style broth.

So that’s going to wrap it up for this special food japanese ”nikujaga” the potato and pork stew recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!