Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth
Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, easy lightly seasoned nikujaga (meat and potatoes) in salty broth. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth is something that I’ve loved my whole life.

Thinly sliced meat & potatoes are cooked in dashi-based stock and the sauce is not thick. In addition to meat and potatoes, sliced onions and carrots are the minimum ingredients to make nikujaga. Often, konnyaku yum noodles called shirataki (please visit the post Sukiyaki to see more photos of shirataki).

To begin with this particular recipe, we must prepare a few ingredients. You can have easy lightly seasoned nikujaga (meat and potatoes) in salty broth using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth:
  1. Prepare 150 grams Pork (thinly sliced pork belly is prefered, but offcuts are fine)
  2. Prepare 4 Potatoes
  3. Prepare 1 Onion
  4. Make ready 1 tbsp Sesame oil
  5. Take 1 clove Sliced garlic
  6. Get 50 ml Sake
  7. Prepare 400 ml Water
  8. Make ready 1 pinch ★Black pepper
  9. Get 1/2 tsp of each ★Salt and sugar
  10. Take 1 1/2 tsp ★Chinese soup stock
  11. Take For the toppings
  12. Get 1 pinch Black pepper
  13. Prepare 1 Minced green onions or chives

Here's a recipe for Nikujaga, meaning "meat and potatoes". Nikujaga quite literally translates to "meat and potatoes" - niku means "meat" and jaga means "potatoes" in Japanese. Russet potatoes, because they are soft, tend to dissolve in the broth, but that makes this dish taste good, too. Nikujaga, or meat and potatoes is an easy comforting Japanese stew made with beef, potatoes and carrots.

Steps to make Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth:
  1. Peel the potatoes and chop each into 4-5 pieces, submerge in water. Slice the onion into wedges. Cut the meat into bite-sized pieces.
  2. Add sesame oil and garlic to a heavy bottom pan. Once it's heated, add the meat and brown.
  3. Add vegetables and coat in oil. Add sake, water and the ★ ingredients. Bring to a boil. Skim the surface, cover, and simmer over medium heat for 15-20 minutes.
  4. Here it is topped with black pepper and green onions.

Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese. It is a stewed dish seasoned with mainly soy sauce and sugar. It is very much mom's cooking everyone loves. Or if you like smooth and creamy, use Yukon. Russet potatoes, because they are soft, tend to dissolve in the broth, but that.

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