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

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

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

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

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

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 ^^

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. 

You can make it silced beef and Potatoes.

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 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

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