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 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

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.

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.

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

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

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.

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.

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.

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.

This is such a simple recipe yet so tasteful. This is a dish to make on a lazy sunday, where you can't be bothered to do much.

I love all kinds of stew but pork one of my favorites ..this stew is delicious enjoy with buns or serve by it self or even over mashed potatoes