Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, japanese nikujaga (sliced pork and potatoes). It is one of my favorites food recipes. 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 popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Japanese Nikujaga (Sliced pork and Potatoes) is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have japanese nikujaga (sliced pork and potatoes) using 11 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Japanese Nikujaga (Sliced pork and Potatoes):
- Get 450 grams Potatoes
- Take 200 grams Sliced Pork (or Silced Beef)
- Get 1 peice Onion
- Make ready 2 peices Carrot (If you buy Japanese carrot, it's OK 1 peice)
- Get 1 tbsp salad oil
- Make ready <Sauce>
- Make ready 150 ml Water
- Prepare 2 tbsp Suger
- Prepare 2 tbsp Sake(cooking rice wine)
- Prepare 3 tbsp Mirin
- Get 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):
- Cut the potatoes into bite-size pieces, soak them in water and drain.
- 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.
- Cut the sliced pork 5 to 6 cm.
- 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.
- When the meat begins to chane color, sprinkle the 2 tbsp Sake and add 150 ml Water. Turn the heat to high.
- 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.
- Put in a drop lid and cover with the frying pan lid. Simmer and stir occasionally for 15 miniutes until liquid is almost gone.
- Natire’s Nest Brastagi Potatoes Granola (Washed) SG$3.2/kg at FairPrice
- Tradition Shabu Shabu - Pork Belly (Frozen) SG$5.8/400g at Foodie Market
- Chef Yellow Onion - Large SG$1.45/700g at FairPrice
- Pasar Prepacked Carrotes SG$0.9/500g at FairPrice
- Japanese White Suger SG$3.5/kg at DonDon Donki
- Sake- Cooking Rice Wine SG$5~7/500ml at RedMart, Sakuraya, Dondon DONKI etc
- Hinode Hon Mirin SG$4.6/320ml at RedMart
- 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.
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