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 :)

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 ^^

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

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

Very simple Japan homestyle stew

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

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

This is a meat (niku) and potato (jaga[imo]) stew that is a common staple of Japanese home cooking. Again, this dish normally includes a sliced onion fried with the beef in step 2. Add it in if you like, as well as other vegetables like carrots and daikon radishes. 🇯🇵 #12plates

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

My parents prefer nikujaga with with lots of broth so they don't like this, but to be honest, I like mine like this.Just don't flinch and use high heat until you finish cooking ! For 4 servings. Recipe by Kana2143

I always use this method when I make nikujaga with pork.-By browning the pork belly before boiling it, you can seal in its umami. In addition, excess fat melts off, so it's lighter in flavor and healthier too.-If too much fat comes out of the pork belly pieces, wipe some of it before Step 4 with paper towels. Recipe by Gabipo

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