Hello everyone, hope you are having an incredible day today. Today, I gonna show you a way to prepare a special dish, Japanese Nikujaga (Sliced pork and Potatoes). one of my favorites food. For mine, I will make it a little bit tasty. This is gonna smell and look deliciou

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. Heres Nikujaga with thinly sliced pork belly.

In addition to meat and potatoes, sliced onions and carrots are the minimum ingredients to make nikujaga. Often, konnyaku yum noodles called If you can buy sliced beef or pork, that would be the easie They are sold at Asian/Japanese butcher and grocery store

The Ingredients needed to make Japanese Nikujaga (Sliced pork and Potatoes):

1. It’s 450 grams of Potatoes
2. You need 200 grams of Sliced Pork (or Silced Beef)
3. You need 1 of peice Onion
4. You need 2 of peices Carrot (If you buy Japanese carrot, its OK 1 peice)
5. Prepare 1 tbsp of salad oil
6. It’s of <Sauce>
7. You need 150 ml of Water
8. You need 2 tbsp of Suger
9. Prepare 2 tbsp of Sake(cooking rice wine)
10. It’s 3 tbsp of Mirin
11. You need 5 tbsp of Soy Sauce

Place potatoes and onions in a pot. Nikujaga Recipe (Beef and Potatoes Stewed in Savory Soy Sauce Based Dashi Broth) Nikujaga (肉じゃが, lit. Meat [] Potatoes ) is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce and mirin, sometimes with ito konnyaku and vegetable Potatoes used in Nikujaga are anything you like.

Step 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 wedge Cut the carrot into small bite-size piece
3. Cut the sliced pork 5 to 6 cm.
4. Heat te salad oil and add the potatoe When the potato eadges become transparent, add the onios and carrot 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 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

If you like soft and fluffy, use Russet potatoe 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. Nikujaga, or meat and potatoes is an easy comforting Japanese stew made with beef, potatoes and carrot

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