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 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

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

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

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

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 wanted to eat salty nikujaga since I saw it on TV. The TV version didn't use any oil and was simply seasoned with salt.Since salt didn't give enough taste, I added different seasonings and added a few other twists.Be careful not to overcook or else the ingredients will break apart.This is delicious served with butter on top. Recipe by Iku..

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

I learned this nikujaga recipe from my mother.The key is to not open the lid while it's simmering. Since this is simmered using the moisture in the vegetables only, the flavors really penetrate the ingredients well, and it's delicious as soon as it's done. For 4 to 6 servings. Recipe by FarmersK

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

In order to economize on the normal pork nikujaga, I omitted the shirataki konnyaku noodles and used ground pork.After about 10-15 minutes of simmering, stop the heat and leave it as-is to finish cooking with the residual heat, which will allow the flavors to settle and blend in.If you will be turning leftovers into croquettes, make sure to completely drain off any excess moisture. Then just mash the potatoes, arrange the shapes, coat with flour, dip in egg, cover with panko and deep-fry. Recipe by Chasama