Easiest Way to Prepare Delicious Japanese Nikujaga (Sliced pork and Potatoes)

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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). Now please click HERE to check out the recipe. Here's Nikujaga with thinly sliced pork belly.

Japanese Nikujaga (Sliced pork and Potatoes) In addition to meat and potatoes, sliced onions and carrots are the minimum ingredients to make nikujaga. 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. You can cook Japanese Nikujaga (Sliced pork and Potatoes) using 11 ingredients and 16 steps. Here is how you cook it.

Ingredients of Japanese Nikujaga (Sliced pork and Potatoes)

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

You can also slice a block of. Nikujaga is the traditional Japanese family favourite dish and recipes handed down generation to generation. Nikujaga recipe with step by step photos. Nikujaga is a healthy & delicious Japanese dish made primarily from the two ingredients that make up the name: meat (" niku ") 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. .

Great recipe for Japanese Nikujaga (Sliced pork and Potatoes). You can make it silced beef and Potatoes. Enjoy a Japanese hearty winter warmer with this nikujaga meat and potato stew. Nikujaga is made from thinly sliced beef stewed with potato and onions in a slightly sweet soy based sauce, normally served with a side of steamed white rice. Easy to make and delightfully filling, this nikujaga is perfect.