Nikujaga is one of my favorite recipes. I wanted to remember it, so I wrote it down here.I noted for 2 cups of water, but you want to add enough water to cover the potatoes.If you let the Nikujaga cool down first and then re-heat it, the flavors will penetrate the ingredients better. Recipe by Hirai fujin

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

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

I arranged a recipe that my mother taught me. Since pouring the nikujaga juices over rice is so delicious, I always make sure there is some left after simmering My family loves shirataki noodles, so we use 1 large bag. If only using 400 ml of dashi stock, use 3 tablespoons soy sauce, 2 tablespoons sugar, 2 tablespoons mirin, and 3 tablespoons sake.Step 2: Boil the green beans in salted water. Adjust the flavor to suit your tastes. You can also use water and instant dashi granules for the dashi stock. I recommend using a deep frying pan to make this because the meat won't stick to the bottom of the pan as much, so it's more convenient. You could also cook everything in the frying pan and then transfer to a pot. Recipe by Yuuyuu0221

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

This is like the Japanese version of Beef Stew... but with pork! It's good in the autumn and winter. Leftovers will taste better the next day too ^^

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 bought thinly sliced pork cheaply! I wanted to eat it in a rather extravagant way, so I made it into sukiyaki.I added miso, but it still ended up tasting like regular sukiyaki made with beef.Even when beef is expensive, you can still make very satisfying sukiyaki using pork.Please use nice, fat tasty leeks.I used thinly sliced pork loin, but you can use other cuts of pork too. But it's probably best not to use coarsely chopped pork or a cut with lots of fat.The base ingredients are the same as regular sukiyaki, so you can add enoki mushrooms or chrysanthemum greens too. For 4 servings. Recipe by Hitomitsuki

Nikujaga is one of traditional dish in Japan. "Niku" means meat and "jaga(imo)" means potato in Japanese.  It reminds us of taste of mom's cooking. It is simmered the taste of ingredients and mom's love.When you eat nikujaga, you might become happy. 

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

My nikujaga always results in a watery ness. This time, I made it without adding water. If you simmer with the lid on, you can't go wrong!This recipe results on a slightly sweet dish. Adjust to your tastes. Cover with the lid and heat on low and do not peak inside. This is very important! Recipe by Madon

This is a spiral kombu maki roll! You usually wrap fish in kombu, but perhaps kids and boys prefer a meat version, so hence this recipe was born.I roll the carrots up with this for decoration, but you can just make it with pork meat.I used sliced ginger pork meat, but you could you shabu shabu grade thin slices as well. When using thinly sliced meat, stack up a few slices and roll. Recipe by Kyarameruhappi-