Japanese meat and potato stew, also known as Nikujaga in Japanese, is a common homemade dish made of majority of chunks of potatoes with sliced meat which gives the dish the flavor. Sliced beef is most commonly used in western Japan and sliced pork is found in eastern Japan. This dish is a popular yoshoku or Japanese cuisine with western influence and is cooked in broth made of sweeten soy sauce. It is a common homemade dish therefore it’s also known as mom’s flavor (おふくろの味 or ohukurono ají) in Japan.Shirataki means white waterfall in Japanese and is an unique Japanese ingredient used in this recipe. Shirataki is noodles made of 97% of water and 3% konjac yam flour and has zero calorie with low digestive carbohydrates and almost no flavor. In recent years in the US Shirataki has become quite popular and you can find them in vegan section in the grocery store. It is normally packaged in liquid and has shelf life up to a year.Here is the YouTube video link for this dish: https://youtu.be/XvDVxKJeAFw

This savory dish is a comfort food for many Japanese people.Every family has the different recipe, and today, I am showing you my mom's recipe.Not difficult to make. Simple, and good.You can use either pork or beef, but my mom's recipe is with pork :)

I was aiming to find that perfect flavor.If you let it cool first and then reheat it, the flavor really sinks in and it tastes even more delicious than when having it right away. Recipe by Setsubunhijiki

Classic, standard home cooking in Japan. I like this with ginger, especially when cooking in winter, to warm up the body.

Very simple Japan homestyle stew

I used a 1.5 liter slow cooker for this. I usually use whatever veggies are available. Sometimes I add peas, beans. I forgot to add a potato to this nikujaga, so you can add one, peeled and chopped, to the slow cooker as well.

NIKUJAGA is one of the most popular comfort food in Japan. Once you know what NIKUJAGA taste like, You don't need to see the recipe next time. That is how Japanese people do. I never learn this recipe from mom, but taste mom's home made one.

Nikujaga is an eternally popular stew!!!I use our family's Golden Ratio to make it easily and with no mistakes!!If you make this with beef, the flavor will be rich and deep. If you use pork, it has a lighter finish than beef I think. Please use whatever kind of meat you prefer.New potatoes are tender and fall apart easily, so be careful!I recommend using standard mature potatoes. For 4 servings. Recipe by Naomoka

This is our family's standard recipe for nikujaga. It's so easy, but my husband is delighted every time I make it, so I'm quite proud of it.How to make an instant drop lid (otoshibuta):Moisten a paper towel and wring out. Make a hole in the center. Drape this on top of the simmering contents of the pan.This performs the function of a drop lid and also removes any scum that rises to the surface - two birds with one stone! For 3-4 servings. Recipe by Nassan

My husband has always liked nikujaga with ground beef.This nikujaga is quite lightly flavored, with not much soy sauce!The reason for soaking the potatoes in water in step 1 is to prevent them from falling apart while simmering.I use the soaking water for simmering, so no nutrition is lost!Depending on the type of potato you use, they may fall apart.Please increase the potato amount if you like. Recipe by Sarami19

Most of the girls learn how to cook Nikujaga from their mums in Japan. I didn't, but I manage to cook this dish... Coz I am Japanese!You don't need even one drop of water to cook this dish.#Japanese #simmer

We had some really delicious nikujaga at an izakaya (Japanese gastropub). I tried to recreate that flavor.If you are concerned about this being too sweet, reduce the sugar from 3 to 2 tablespoons.I recommend adding the butter if you like this to be rich. But it's delicious without the butter too. For 4 servings. Recipe by Matsujun