Recipe: Perfect Nikujaga (Simmered meat and potatoes)

Nikujaga  (Simmered meat and potatoes). Beef, potatoes, shirataki noodles, and onion simmered in dashi broth, Nikujaga (meat & potato stew) is an iconic home-cooked dish in Japan. Nikujaga (Japanese: 肉じゃが) literally means "meat and potatoes", from two of the main ingredients niku (meat) and jagaimo (potatoes). Nikujaga quite literally translates to "meat and potatoes" - niku means "meat" and jaga means "potatoes" in Japanese.

Nikujaga  (Simmered meat and potatoes) With beef and potatoes simmered in a sweet soy stock until meltingly tender, Nikujaga (肉じゃが), or "meat potatoes" is Japanese comfort food at its best. It's a real work horse of the Japanese home kitchen and quite literally translates to "meat and potatoes". Being high in energy, low on prep time. You can cook Nikujaga  (Simmered meat and potatoes) using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Nikujaga  (Simmered meat and potatoes)

  1. You need 6 of potatoes.
  2. Prepare 1 of onion.
  3. You need 1 of carrot.
  4. You need 200 g of sliced beef or pork (ground meat is also ok.).
  5. Prepare 2 tbsp of olive oil.
  6. Prepare 6 tbsp of sake.
  7. Prepare 4 tbsp of sugar.
  8. Prepare 4 tbsp of mirin.
  9. Prepare 6 tbsp of soy sauce.
  10. You need 4 cup of dashi.

The taste of nikujaga varies from household to household, but the flavours are never forgotten by those who grew up with their mom's cooking. Typically as people get older, they reminisce about their mother's cooking, which is why dishes like this are considered ofukuro no aji (おふくろの味). Home » International Foods » Nikujaga - Japanese Simmered Beef and Potatoes. The Japanese navy chefs were ordered to create a version of beef stew that the British Royal Navy were eating!

Nikujaga  (Simmered meat and potatoes) instructions

  1. Cut the potatoes and soak into water for a while. Slice onion. Cut carrot and beef into bite-size.  2. Add olive oil to the flying pan and sauté beef.  3. Add onion, carrot, and potato without water and sauté them.  4. Add dashi, sake and sugar. Simmer it for 5 minutes.  5. Skim the scum. Add mirin and soy sauce.  6. Place the paper towel directly on the food and simmer it       for 25 minutes..
  2. Add olive oil to the flying pan and sauté beef..
  3. Add onion, carrot, and potato and sauté them..
  4. Add dashi, sake and sugar. Simmer it for 5 minutes..
  5. Skim the scum. Add mirin and soy sauce..
  6. Place the paper towel directly on the food and simmer it for 25 minutes..

Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese. It is a stewed dish seasoned with mainly soy sauce and sugar. It is very much mom's cooking Meat in Nikujaga has to be beef (at least I believe that). Where I'm from (Osaka), niku is beef. If someone serves me Nikujaga and I don't see.

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