I bought a pan with a tight fitting lid about 20 years ago for making nikujaga. Since then, my nikujaga method has gotten pretty slapdash, but it's still really delicious.Being that my pan is so old, that probably means that if your lid is newer with ventilation holes, you need to be careful not to let it burn.You only need to mix it up three times while it cooks - at the start, halfway through, and at the end. Draw out the water from the vegetables first, then turn up the heat to medium. When there's almost no water left in the pan turn the heat down very low.By adding salt at the end, the flavors really come together. Recipe by Mihomiho mama recipes

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

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

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 adapted my mother's recipe for nikujaga to my husband's preferene for rich food.Please follow the steps in order.Resist the urge to stir the pot from Steps 5 to 7.You can add whatever green garnish you like. I used sugar snap peas this time.You can add shirataki noodles if you like. If you do, pour boiling water over them in advance to get rid of the odor. For 4 servings. Recipe by Yurihime

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 boring if it's always flavored with soy sauce! So I tried flavoring it with miso, and added sesame too.Pre-flavor the ingredients with soy sauce and mirin, and add the miso sauce at the end to preserve its fragrance. If you're on a diet, cut the potatoes into big pieces to make the dish seem more substantial. You could add some shirataki noodles too. For 2 servings. Recipe by Kabapon

Everyone loves pork and kimchi, so I added kimchi to nikujaga. Recipe by Shinamoro-rus

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

I was going to make my regular nikujaga, but I experimented and came up with this version of a water-less nikujaga in a Staub cocotte.By thinking about which vegetables have a lot of moisture, I was able to come up with something really satisfying.*To be sure there's enough moisture, refer to the tips in Steps 12-17. The taste and texture will vary depending on many variables. Recipe by *ai*

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

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