Easiest Way to Make Appetizing Nikujaga  (Simmered meat and potatoes)

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Nikujaga  (Simmered meat and potatoes). Nikujaga quite literally translates to "meat and potatoes" - niku means "meat" and jaga means "potatoes" in Japanese. It's a comfort food and the Japanese version of beef stew. The beef in Nikujaga is added more for flavor than substance.

Nikujaga  (Simmered meat and potatoes) Home » International Foods » Nikujaga - Japanese Simmered Beef and Potatoes. The Japanese navy chefs were ordered to create a version of beef stew that the British Royal Navy were eating! Nikujaga (Japanese: 肉じゃが) literally means "meat and potatoes", from two of the main ingredients niku (meat) and jagaimo (potatoes). You can have Nikujaga  (Simmered meat and potatoes) using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Nikujaga  (Simmered meat and potatoes)

  1. It's of potatoes.
  2. Prepare of onion.
  3. You need of carrot.
  4. Prepare of sliced beef or pork (ground meat is also ok.).
  5. Prepare of olive oil.
  6. You need of sake.
  7. Prepare of sugar.
  8. You need of mirin.
  9. It's of soy sauce.
  10. It's of dashi.

Unlike Western stews, the simmering time is much shorter because nikujaga uses thinly sliced meat. Beef is commonly used for this dish but in. With beef and potatoes simmered in a sweet soy stock until meltingly tender, Nikujaga (肉じゃが), or "meat potatoes" is Japanese comfort food at its best. It's a real work horse of the Japanese home kitchen and quite literally translates to "meat and potatoes".

Nikujaga  (Simmered meat and potatoes) instructions

  1. Cut the potatoes and soak into water for a while. Slice onion. Cut carrot and beef into bite-size.  2. Add olive oil to the flying pan and sauté beef.  3. Add onion, carrot, and potato without water and sauté them.  4. Add dashi, sake and sugar. Simmer it for 5 minutes.  5. Skim the scum. Add mirin and soy sauce.  6. Place the paper towel directly on the food and simmer it       for 25 minutes..
  2. Add olive oil to the flying pan and sauté beef..
  3. Add onion, carrot, and potato and sauté them..
  4. Add dashi, sake and sugar. Simmer it for 5 minutes..
  5. Skim the scum. Add mirin and soy sauce..
  6. Place the paper towel directly on the food and simmer it for 25 minutes..

Being high in energy, low on prep time. Enjoy a Japanese hearty winter warmer with this nikujaga meat and potato stew. Nikujaga is made from thinly sliced beef stewed with potato and onions in a slightly sweet soy Continue to simmer until the liquid is reduced, then your nikujaga is ready to enjoy. Serve with freshly boiled white rice. Literally "meat and potatoes", the recipe for nikujaga could be considered Japan's answer to spaghetti bolognese.