Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, japanese pork stew: nikujaga. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Japanese Meat and Potato Stew is not like the Western style stew. Thinly sliced meat & potatoes are cooked in dashi-based stock and the sauce is not thick.. Today, I used sliced beef for nikujaga but if you prefer pork, simply replace the beef in the recipe with pork.

Japanese Pork Stew: Nikujaga is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Japanese Pork Stew: Nikujaga is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have japanese pork stew: nikujaga using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Japanese Pork Stew: Nikujaga:

1. Take Pork Slices
2. Get Yellow Onion
3. Prepare Garlic Cloves
4. Make ready Carrots
5. Get Potato
6. Make ready Soy Sauce
7. Take Mirin
8. Make ready Cooking Wine
9. Get Water
10. Get Some Bonito stock
11. Get Marinate Sauce (Below)
12. Take Soy Sauce
13. Make ready Mirin
14. Take Sugar

If you like soft and fluffy, use Russet potatoes. Or if you like smooth and creamy, use Yukon. Enjoy a Japanese hearty winter warmer with this nikujaga meat and potato stew. Nikujaga is made from thinly sliced beef stewed with potato and onions in a slightly sweet soy based sauce, normally served with a side of steamed white rice.

Instructions to make Japanese Pork Stew: Nikujaga:

1. Chop Onion, garlic. Carrot and potato cut into bite size.
2. Marinate pork with a little bit of soy sauce, mirin and sugar for 15 minutes.
3. Heat a pot, add onion and garlic and panfry till fragrant. Then add carrot, mix, add pork and cook till pork is slightly cooked.
4. Add water, soy sauce, bonito stock, cooking wine and lastly potato, mix well.
5. Stew for 20 mins (If there is stuff floating on the top after 15 mins, scoop them up.). Put into a large bowl for sharing and add some green onion on top.
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Easy to make and delightfully filling, this nikujaga is perfect for enjoying as a main home-cooked meal. 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. It is simmered in the classic Japanese seasonings of soy sauce, sake, mirin, and sugar.

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