Step-by-Step Guide to Make Favorite Nikujaga

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, nikujaga. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Nikujaga is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Nikujaga is something which I have loved my whole life.

Nikujaga (Japanese: 肉じゃが) literally means "meat and potatoes", from two of the main ingredients niku (meat) and jaga imo (potatoes). It's a comfort food for the Japanese and it is a very popular meal cooked at home. Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese. It is a stewed dish seasoned with mainly soy sauce and sugar.

To get started with this recipe, we have to first prepare a few ingredients. You can cook nikujaga using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Nikujaga:

1. Take beef/pork belly, thinly sliced
2. Make ready potatoes
3. Prepare large onion
4. Make ready carrot
5. Take konjac noodles
6. Make ready Seasoning
7. Get sugar
8. Get soy sauce
9. Prepare sake
10. Prepare 1 tablespoon sesame oil

The combined umami of the meat and vegetable makes this dish absolutely delicious! Nikujaga is a delicious Japanese dish made primarily from two main ingredients: meat (" niku ") and potatoes (" jaga imo"). It is one of the staple Japanese weekday dinner dishes. So it is quick to cook and satisfies all the family's taste buds.

Instructions to make Nikujaga:

1. Cut the onion into 1cm slices, and oblique cut the potatoes and carrot. In a strainer, pour boiling water over the noodles and cut them into shorter strands.
2. In a pot, add the sesame oil before stir frying the beef/pork over medium heat until brown. Then, combine the noodles, carrot, and potatoes, and stir fry for another 5 minutes.
3. Next, add the sake and cover the pot with a lid. Let it simmer for 10 minutes.
4. First check if the potatoes are cooked, and if they are, add the soy sauce and sugar and simmer for another 10 minutes.
5. Once the 10 minutes have passed, shake the pot to mix the contents. Leave the lid on, turn off the fire, and let it sit until it has cooled.

It is one of the staple Japanese weekday dinner dishes. So it is quick to cook and satisfies all the family's taste buds. Meat is ' niku' (肉) in Japanese and potato is ' jagaimo ' (じゃがいも). But instead of calling it 'nikujagaimo', the word for potato is shortened to 'jaga'. Come to think of it, I think Japanese is good at shortening words to make them catchy.

So that’s going to wrap this up with this special food nikujaga recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!