Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, nikujaga. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Nikujaga (Japanese: 肉じゃが) literally means "meat and potatoes", from two of the main ingredients niku (meat) and jagaimo (potatoes). It's a comfort food for the Japanese and it is a very popular meal cooked at home. It is often considered as "mother's taste" meal ("ofukuro no aji" おふくろの味 in Japanese) as each.

Nikujaga is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Nikujaga is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook nikujaga using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Nikujaga:

1. Make ready 3 potatoes
2. Take 2 onions
3. Take 1 carrot
4. Make ready 5 green beans (sayaingen)
5. Make ready 200 g pork
6. Make ready 100 g konnyaku
7. Make ready 400 mg dashi broth
8. Get 3 table spoons sugar
9. Take 3 table spoon mirin
10. Make ready 2 table spoons mentsuyu
11. Prepare 3 table spoons soysauce
12. Take ginger

Or if you like smooth and creamy, use Yukon. Nikujaga is cooked in dashi because it adds umami (a savory taste), but low-sodium beef stock or even water would work fine. Dashi is an incredibly simple broth, and it forms one of the culinary cornerstones of Japanese cooking. Nikujaga is not meant to be a hearty beef stew.

Instructions to make Nikujaga:

1. Dice potatoes, onions and carrot into bite sizes. Slice the ginger.
2. Put the diced potatoes, onions and carrots in the bottom of the pan.
3. Put the pork on the vegetables in the pan. Add boiled konnnyaku on the top.
4. Add dashi broth and mirin and sugar. Bring to boil and simmer them until they become soft for about 15 minutes with a drop lid.(otoshibuta)
5. Add green bean (sayaingen) in the pan and simmer them all.
6. Add mentsuyu and soy sauce at last in the pan.14.Turn off the heat and discard the otoshibuta. Let it stand for 30 minutes before serving.
7. Serve it in the plate.

Rather the bulk of the dish is supposed to be the potatoes while the beef is there merely to flavor the broth. I have a Japanese foreign exchange student whose been missing the food from home.. Niku(肉) means "meat" in Japanese, and jaga is short for jagaimo(ジャガイモ) which means "potatoes". Put the two together, and you have yourself a Japanese stew featuring meat and potatoes! Despite the uninspired name, the dish itself is a brilliant remix of traditional western stew ingredients prepared in a Japanese way.

So that’s going to wrap it up for this special food nikujaga recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!