Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, japanese pork stew: nikujaga. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Japanese Pork Stew: Nikujaga is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Japanese Pork Stew: Nikujaga is something that I’ve loved my whole life. They are nice and they look fantastic.
Japanese Meat and Potato Stew is not like the Western style stew. Thinly sliced meat & potatoes are cooked in dashi-based stock and the sauce is not thick.. Today, I used sliced beef for nikujaga but if you prefer pork, simply replace the beef in the recipe with pork.
To begin with this particular recipe, we have to prepare a few components. You can have japanese pork stew: nikujaga using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Japanese Pork Stew: Nikujaga:
- Make ready 500 g Pork Slices
- Make ready 1 Yellow Onion
- Get 2 Garlic Cloves
- Make ready 2 Carrots
- Get 3 Potato
- Get 5 tbsp. Soy Sauce
- Make ready 3 tbsp. Mirin
- Make ready 1 tbsp. Cooking Wine
- Get 500 ml Water
- Take Some Bonito stock
- Make ready Marinate Sauce (Below)
- Take 2 tbsp. Soy Sauce
- Get 2 tbsp. Mirin
- Prepare 1/4 tbsp. Sugar
If you like soft and fluffy, use Russet potatoes. Or if you like smooth and creamy, use Yukon. 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.
Steps to make Japanese Pork Stew: Nikujaga:
- Chop Onion, garlic. Carrot and potato cut into bite size.
- Marinate pork with a little bit of soy sauce, mirin and sugar for 15 minutes.
- Heat a pot, add onion and garlic and panfry till fragrant. Then add carrot, mix, add pork and cook till pork is slightly cooked.
- Add water, soy sauce, bonito stock, cooking wine and lastly potato, mix well.
- Stew for 20 mins (If there is stuff floating on the top after 15 mins, scoop them up.). Put into a large bowl for sharing and add some green onion on top.
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Easy to make and delightfully filling, this nikujaga is perfect for enjoying as a main home-cooked meal. Nikujaga, Japanese beef and potato stew, is flavored with dashi, soy sauce, sake and mirin. A staple in Japanese cooking, nikujaga is a delicious Japanese dish made primarily from two main ingredients: meat (niku) and potatoes (jagaimo). It is mainly cooked during the weekday because it is so easy and quick to cook. It is also a dish that tastes even better the next day.
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