Recipe: Appetizing Japanese Nikujaga (Sliced pork and Potatoes)

Japanese Nikujaga (Sliced pork and Potatoes). 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.

Quick Nikujaga (Meat and Potato Stew) Easy to make, delicious, AND filling, it's no wonder Nikujaga is a perennial favorite of home cooks throughout Japan. My version of this Japanese comfort food is loaded with melt-in-your-mouth tender slices of beef simmered together with sweet onions, and big chunks of potatoes, carrots, and tomatoes. Meat is ' niku' (肉) in Japanese and potato is ' jagaimo ' (じゃがいも). You can have Japanese Nikujaga (Sliced pork and Potatoes) using 11 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Japanese Nikujaga (Sliced pork and Potatoes)

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

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. There is a serious debate over whether or not the meat should be beef or pork. Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese.

Japanese Nikujaga (Sliced pork and Potatoes) instructions

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 wedges. Cut the carrot into small bite-size pieces..
3. Cut the sliced pork 5 to 6 cm..
4. 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..
5. When the meat begins to chane color, sprinkle the 2 tbsp Sake and add 150 ml Water. 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.
16. .

It is a stewed dish seasoned with mainly soy sauce and sugar. It is very much mom's cooking everyone loves. Potatoes used in Nikujaga are anything you like. 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.