Japanese ”Nikujaga” the Potato and Pork Stew

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 :)
Japanese ”Nikujaga” the Potato and Pork Stew
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 :)
Cooking Instructions
- 1
Cut potato into big bite size, and put in water for 5 minutes, then dry with kitchen towel. Also, cut carrot into big bite size, then set aside. Slice onion into 1 cm (half a inch) thick along the fiber.
- 2
Heat a deep pot over medium heat, and put oil to fry the meat until it changes the color to brown.
- 3
Add 1 to 2, then fry until the surface of potato is slightly translucent, then add Dashi Stock. Mix lightly and add all the ingredients of Seasoning 1. Mix as well. Turn the heat to medium high.
- 4
Take out Lye (foamy texture waste that floats on the surface), then cook for 3~5 minutes. Add Seasoning 2 (soy sauce), and shirataki as well.
- 5
Keep cooking until the potato is tender, and most of moisture is evaporated, then serve. ※Make sure to stir every 2~3 minutes to avoid its burned.
- 6
Plate and serve. Garnish if you like :)
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Nikujaga (Japanese Potato and Pork Stew) Nikujaga (Japanese Potato and Pork Stew)
Root vegetables and sliced pork simmered together to create a healthy and delicious dish. 凱茜媽咪の廚房Translated from Cookpad Taiwan -
Japanese meat and potato stew or Nikujaga (肉じゃが) Japanese meat and potato stew or Nikujaga (肉じゃが)
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 Julie - Mrs. Lin's Kitchen -
Nikujaga (肉じゃが) Japanese Beef and Potato Stew Nikujaga (肉じゃが) Japanese Beef and Potato Stew
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 蛟龍Stormwyrm -
Japanese Style Potato and Pork Stew Japanese Style Potato and Pork Stew
My hubby loves this stew! This is a very hard to fail dish and yet nutritional balanced. It is very easy to prepare and very nice to eat with rice or udon. Yuwi PeiXuan -
NIKUJAGA (Meat and Potato Stew) NIKUJAGA (Meat and Potato Stew)
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. Yuki -
Nikujaga Meat and Potato Stew Nikujaga Meat and Potato Stew
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 cookpad.japan -
Using Our Family's Golden Ratio Nikujaga: Our Staple Stew Using Our Family's Golden Ratio Nikujaga: Our Staple Stew
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 cookpad.japan -
My pork stew My pork stew
I kinda just made up while working. I wanted to make something thing for my client that did not have chicke. So I found chuncked pork stew meat and made up the recipie with what they had. Becky Webster -
Curry pork stew Curry pork stew
Another recipe I create on my own. I love to try varieties and somehow it turn out well. Hubby said his tummy is happy and that why he reluctantly have meal outside. He is a family man and he prefer to have food at home. And I am more than happy to cook all the meal because it is my hobby too 😃 no artificial flavor only salt and brown sugar. Betsy -
Pork Stew Pork Stew
This is like a lamb stew, made more econimcally with inexpensive cubed pork shoulder (a better substitute than beef, in my opinion). If you can't find cubed pork shoulder, you can cut up pork tenderloin or pork butt. Of course, you can use lamb or beef if you've got it, or if you don't eat pork. harlequinn823 -
Fujian Pork Stew or Hong Ba Fujian Pork Stew or Hong Ba
This is a slow cooking kind of recipe with tender meat and sweet flavory thick sauce. Great dish if you have to do something at the side. Just make sure your water or sauce won't dry up. This dish should have thick but runny sauce. bemski
More Recipes
Comments