Simmered Meat and Potato (Nikujaga). Steps to Make It Gather the ingredients. Add onion, carrot, potato, and shirataki in the pot and sauté together. The Spruce / Cara Cormack Pour dashi.

Simmered Meat and Potato (Nikujaga) Great recipe for Nikujaga (Simmered meat and potatoes). Nikujaga is one of traditional dish in Japan. "Niku" means meat and "jaga(imo)" means potato in Japanese. It reminds us of taste of mom's cooking. You can cook Simmered Meat and Potato (Nikujaga) using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of Simmered Meat and Potato (Nikujaga)

  1. Prepare 4-5 of potatoes (approx. 500 g).
  2. Prepare 3 of onions.
  3. It’s 200 g of thinly sliced pork or beef (if any, otherwise minced pork).
  4. It’s 200 g of shirataki (konnyaku noodles).
  5. Prepare 1/2 tbsp of oil.
  6. It’s 6 tbsp of soy sauce.
  7. It’s 4 tbsp of sugar.
  8. Prepare 1 tbsp of butter.

It is simmered the taste of ingredients and mom's love. Thinly-sliced beef simmered with potatoes, shirataki noodles, and onion in savory dashi broth, Nikujaga or Japanese meat and potato stew is an iconic home-cooked dish in Japan. When the beef is browned, add and sauté the onion, carrot, and potato. Place cooker ingredients into the inner pot, mix, and add the dashi and condiments.

Simmered Meat and Potato (Nikujaga) step by step

  1. Cut the potatoes into bite-size chunks. Cut the onions into wedges. And cut the carrot into random pieces. Boil the konnyaku noodles for about 5 minutes and drain water. Cut them into bite-length..
  2. Heat the oil in a pot and fry the onion for 2 minutes. Add the carrot and the potatoes and keep frying. Put the meat and the konnyaku noodles over them. Add the soy sauce and the sugar. Then, cover with a lid. Don't mix them now..
  3. Turn down the heat to medium-low heat and simmer for 15 minutes with the lid. 15 minutes later, open the lid and mix all ingredients in the pot..
  4. Simmer with the lid again for 8 ~ 10 minutes over medium-low heat until the potatoes are cooked. Open the lid and add some butter..

And this is one version you can make with dashi. There are all kinds of variations on nikujaga since it's a popular comfort food. Like any stew or long simmered food, it will taste even better the next day. Nikujaga is not meant to be a hearty beef stew. Rather the bulk of the dish is supposed to be the potatoes while the beef is there merely to flavor the broth.

source: cookpad.com