Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, nikujaga (simmered meat and potatoes). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Nikujaga (Simmered meat and potatoes) is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Nikujaga (Simmered meat and potatoes) is something that I’ve loved my entire life. They’re nice and they look fantastic.
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. It's a comfort food and the Japanese version of beef stew.
To get started with this particular recipe, we have to prepare a few components. You can have nikujaga (simmered meat and potatoes) using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Nikujaga (Simmered meat and potatoes):
- Get 6 potatoes
- Prepare 1 onion
- Prepare 1 carrot
- Get 200 g sliced beef or pork (ground meat is also ok.)
- Make ready 2 tbsp olive oil
- Prepare 6 tbsp sake
- Get 4 tbsp sugar
- Get 4 tbsp mirin
- Prepare 6 tbsp soy sauce
- Get 4 cup dashi
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. 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).
Instructions to make Nikujaga (Simmered meat and potatoes):
- 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.
- Add olive oil to the flying pan and sauté beef.
- Add onion, carrot, and potato and sauté them.
- Add dashi, sake and sugar. Simmer it for 5 minutes.
- Skim the scum. Add mirin and soy sauce.
- Place the paper towel directly on the food and simmer it for 25 minutes.
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). Literally "meat and potatoes", the recipe for nikujaga could be considered Japan's answer to spaghetti bolognese. A light, simmered dish of meat, potatoes and a few other ingredients, every family will make its own version and have its own opinion on how nikujaga "should" be made. Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese.
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