Recipe of Award-winning Japanese ”Nikujaga” the Potato and Pork Stew

Hey everyone, it's me again, Dan, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Steps to Make Super Quick Homemade Japanese ”Nikujaga” the Potato and Pork Stew. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Japanese ”Nikujaga” the Potato and Pork Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese ”Nikujaga” the Potato and Pork Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few ingredients. You can have Japanese ”Nikujaga” the Potato and Pork Stew using 13 ingredients and 6 steps. Here is how you cook it.

This savory dish is a comfort food for many Japanese people. Every family has the different recipe, and today, I am showing you my mom's recipe. Not difficult to make. Simple, and good. You can use either pork or beef, but my mom's recipe is with pork :)

Ingredients and spices that need to be Make ready to make Japanese ”Nikujaga” the Potato and Pork Stew:

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

Instructions to make 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 :)

While this is by no means the end all be guide to cooking easy and quick lunches it is very good food for thought. The expectation is that this will get your own creative juices flowing so that you can prepare wonderful lunches for the own family without the need to accomplish too horribly much heavy cooking through the practice.

So that's going to wrap it up for this exceptional food Step-by-Step Guide to Make Super Quick Homemade Japanese ”Nikujaga” the Potato and Pork Stew. Thank you very much for reading. I'm confident you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!