Nikujaga. Nikujaga is one of the most popular Japanese comfort food, the delicious dish includes sliced beef slow cooked with potatoes, shirataki noodles Guess what her favorite Japanese food is? Cook snow peas in boiling water for a minute. Literally Nikujaga means meat and potatoes.

The beef in Nikujaga is added more for flavor. This nikujaga recipe is made by adding sukiyaki beef, potato, and other root Nikujaga is made from thinly sliced beef stewed with potato and onions in a slightly sweet soy based sauce, normally served. Homepage > Recipes > Beef Recipes > Nikujaga Recipe (Beef and Potatoes Stewed in Savory Soy Sauce Based Dashi Broth). Следующее. You can cook Nikujaga using 9 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Nikujaga

Prepare 4 of potatoes.
It's 1 of carrot.
It's 1 of onion.
It's 100 grams of thin sliced beef or pork.
You need 1 packages of shirataki noodle (optional).
It's 1 cup of cooked sugar snap pea/green pea/green bean (optional).
Prepare 600 ml of water.
It's 4 tbsp of sugar.
It's 4 tbsp of soy sauce.

Nikujaga does not seem typically Japanese since the main ingredients niku (meat) and jagaimo (potatoes) are historically not traditional Japanese foodstuffs. Nikujaga Nikujaga (肉じゃが?) (meaning meat-potato) is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables. Generally, potatoes make up the bulk of the dish. Nikujaga 肉じゃが is a tasty beef and potato stew that is very popular in Japan.

Nikujaga instructions

Cut potatoes into big chunks, and cut carrot into bite sized pieces..
Slice the onion into 8 wedges, and seperate each layers..
Put all the vegetable (potato, carrot and onion) with 600 ml of water in the pot, and put on medium-high heat.
Meanwhile, wash shirataki noodle in running water, boil for 1 minute, and wash it again to remove its smell. Cut the noodle if it's too long..
When the vegetable pot start boiling, season with sugar and soy sauce..
Add sliced beef (or pork) and shirataki noodle, simmered on medium heat until the liquid gone..
Garnish with cooked sugar snap pea/ green pea or green bean..
I like to add 1tsp of sesame oil in nikujaga right before finish cooking! It gives very nice fragrant to the dish..

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