Japanese Pork Stew: Nikujaga
Japanese Pork Stew: Nikujaga

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, japanese pork stew: nikujaga. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Japanese Pork Stew: Nikujaga is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Japanese Pork Stew: Nikujaga is something that I’ve loved my entire life. They’re nice and they look fantastic.

It's the Japanese version of beef stew; however, it contains a fairly small amount of meat. The meat is added for flavor rather than substance, just like Here's Nikujaga with thinly sliced pork belly. Don't want to miss a recipe?

To get started with this particular recipe, we have to prepare a few ingredients. You can cook japanese pork stew: nikujaga using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Japanese Pork Stew: Nikujaga:
  1. Get 500 g Pork Slices
  2. Get 1 Yellow Onion
  3. Take 2 Garlic Cloves
  4. Take 2 Carrots
  5. Get 3 Potato
  6. Make ready 5 tbsp. Soy Sauce
  7. Prepare 3 tbsp. Mirin
  8. Get 1 tbsp. Cooking Wine
  9. Prepare 500 ml Water
  10. Make ready Some Bonito stock
  11. Get Marinate Sauce (Below)
  12. Prepare 2 tbsp. Soy Sauce
  13. Prepare 2 tbsp. Mirin
  14. Make ready 1/4 tbsp. Sugar

Quick Nikujaga (Meat and Potato Stew). Like Japanese curry rice Nikujaga was created by cooks in the Japanese Imperial Navy to feed a lot of hungry mouths. The most common type of meat used for Nikujaga is beef, but I've also seen it done with pork. Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese.

Instructions to make Japanese Pork Stew: Nikujaga:
  1. Chop Onion, garlic. Carrot and potato cut into bite size.
  2. Marinate pork with a little bit of soy sauce, mirin and sugar for 15 minutes.
  3. Heat a pot, add onion and garlic and panfry till fragrant. Then add carrot, mix, add pork and cook till pork is slightly cooked.
  4. Add water, soy sauce, bonito stock, cooking wine and lastly potato, mix well.
  5. Stew for 20 mins (If there is stuff floating on the top after 15 mins, scoop them up.). Put into a large bowl for sharing and add some green onion on top.
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It is a stewed dish seasoned with mainly soy sauce and sugar. It is very much mom's cooking everyone loves. When beef was more precious back then, people may have used pork instead. Well, we are OK now, so let's use beef 🙂. The weather certainly has gotten cooler as of late and I have been craving I decided to combine the two and make nikujaga or meat and potatoes.

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