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

My nikujaga always results in a watery ness. This time, I made it without adding water. If you simmer with the lid on, you can't go wrong!This recipe results on a slightly sweet dish. Adjust to your tastes. Cover with the lid and heat on low and do not peak inside. This is very important! Recipe by Madon

I used a 1.5 liter slow cooker for this. I usually use whatever veggies are available. Sometimes I add peas, beans. I forgot to add a potato to this nikujaga, so you can add one, peeled and chopped, to the slow cooker as well.

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

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*

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

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 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..

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

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

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

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