Japanese Nikujaga (Sliced pork and Potatoes)
Japanese Nikujaga (Sliced pork and Potatoes)

Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, japanese nikujaga (sliced pork and potatoes). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Nikujaga (Japanese: 肉じゃが) literally means "meat and potatoes", from two of the main ingredients niku (meat) and jagaimo (potatoes). Now please click HERE to check out the recipe. Here's Nikujaga with thinly sliced pork belly. Don't want to miss a recipe?

Japanese Nikujaga (Sliced pork and Potatoes) is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Japanese Nikujaga (Sliced pork and Potatoes) is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have japanese nikujaga (sliced pork and potatoes) using 11 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Japanese Nikujaga (Sliced pork and Potatoes):
  1. Take 450 grams Potatoes
  2. Make ready 200 grams Sliced Pork (or Silced Beef)
  3. Get 1 peice Onion
  4. Get 2 peices Carrot (If you buy Japanese carrot, it's OK 1 peice)
  5. Get 1 tbsp salad oil
  6. Get <Sauce>
  7. Take 150 ml Water
  8. Take 2 tbsp Suger
  9. Get 2 tbsp Sake(cooking rice wine)
  10. Take 3 tbsp Mirin
  11. Take 5 tbsp Soy Sauce

They are sold at Asian/Japanese butcher and grocery stores. You can also slice a block of. Potatoes used in Nikujaga are anything you like. If you like soft and fluffy, use Russet potatoes.

Steps to make Japanese Nikujaga (Sliced pork and Potatoes):
  1. Cut the potatoes into bite-size pieces, soak them in water and drain.
  2. Peel the first 2 layers off the halved onion and cut into 7 to 8 mm wedges. Cut the carrot into small bite-size pieces.
  3. Cut the sliced pork 5 to 6 cm.
  4. Heat te salad oil and add the potatoes. When the potato eadges become transparent, add the onios and carrots. Give the oil time to absorb the flavor, and then add the pork.
  5. When the meat begins to chane color, sprinkle the 2 tbsp Sake and add 150 ml Water. Turn the heat to high.
  6. When it boils, turn the heat to medium and carefully reomove the scum. Add the 2 tbsp Suger, 3 tbsp Mirin and 5 tbsp Soy Sauce in thar order, and stir once.
  7. Put in a drop lid and cover with the frying pan lid. Simmer and stir occasionally for 15 miniutes until liquid is almost gone.
  8. Natire’s Nest Brastagi Potatoes Granola (Washed) SG$3.2/kg at FairPrice
  9. Tradition Shabu Shabu - Pork Belly (Frozen) SG$5.8/400g at Foodie Market
  10. Chef Yellow Onion - Large SG$1.45/700g at FairPrice
  11. Pasar Prepacked Carrotes SG$0.9/500g at FairPrice
  12. Japanese White Suger SG$3.5/kg at DonDon Donki
  13. Sake- Cooking Rice Wine SG$5~7/500ml at RedMart, Sakuraya, Dondon DONKI etc
  14. Hinode Hon Mirin SG$4.6/320ml at RedMart
  15. Soy Sauce - High recommend this soy sauce which is named Yamasa Konbutsuyu - SG$7~9/L at Dondon Donki, Mid Town Mart etc

Potatoes used in Nikujaga are anything you like. If you like soft and fluffy, use Russet potatoes. Some parts of Japan use pork for Nikujaga, I hear. When beef was more precious back then We use thinly sliced beef for a lot of different dishes in Japan. If you go to Japanese grocery stores, you.

So that’s going to wrap it up with this exceptional food japanese nikujaga (sliced pork and potatoes) recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!