Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, nikujaga. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Nikujaga is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Nikujaga is something which I have loved my whole life.

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.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have nikujaga using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Nikujaga:

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

Potatoes used in Nikujaga are anything you like. If you like soft and fluffy, use Russet potatoes. 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.

Steps 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.

Dashi is an incredibly simple broth, and it forms one of the culinary cornerstones of Japanese cooking. Nikujaga is one of those dishes that anyone could wing without a recipe once you know the gist of what it's supposed to taste like. The beef can be anything from ground chuck to short ribs; just make sure you use a cut with enough fat, otherwise the meat will get dried out. Nikujaga: Japanese Beef and Potato Stew Connie Veneracion. Salty, sweet and full of umami richness, nikujaga or Japanese beef and potato stew, is a delicious dish that you're not likely to find in a restaurant.

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