Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, nikujaga. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look 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 popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Nikujaga is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have nikujaga using 9 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Nikujaga:

1. Get potatoes
2. Take carrot
3. Get onion
4. Get thin sliced beef or pork
5. Make ready shirataki noodle (optional)
6. Get cooked sugar snap pea/green pea/green bean (optional)
7. Take water
8. Prepare sugar
9. Get soy sauce

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 a Japanese recipe with thinly sliced meat (usually beef scraps) and potatoes as main ingredient.

Steps to make Nikujaga:

1. Cut potatoes into big chunks, and cut carrot into bite sized pieces.
2. Slice the onion into 8 wedges, and seperate each layers.
3. Put all the vegetable (potato, carrot and onion) with 600 ml of water in the pot, and put on medium-high heat
4. Meanwhile, wash shirataki noodle in running water, boil for 1 minute, and wash it again to remove its smell. Cut the noodle if it's too long.
5. When the vegetable pot start boiling, season with sugar and soy sauce.
6. Add sliced beef (or pork) and shirataki noodle, simmered on medium heat until the liquid gone.
7. Garnish with cooked sugar snap pea/ green pea or green bean.
8. I like to add 1tsp of sesame oil in nikujaga right before finish cooking! It gives very nice fragrant to the dish.

It has soy sauce based sauce and can be served as a main dish or side dish. Making nikujaga is very easy in the stove top but this microwave pressure cooker recipe further simplifies the cooking process. 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 one of those dishes that anyone could wing without a recipe once you know the gist of what it's supposed to taste like.

So that’s going to wrap it up with this exceptional food nikujaga recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!