Nikujaga With No Water-Added. Nikujaga is one of the most popular Japanese comfort food, the delicious dish includes sliced beef Here's Nikujaga with thinly sliced pork belly. Don't want to miss a recipe? Sign up for the FREE Just Your nikujaga looks fantastic.

This time, we will add a minimum amount of water to bring out the maximum flavor. Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese. It is a stewed dish seasoned with mainly soy sauce and sugar. You can have Nikujaga With No Water-Added using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Nikujaga With No Water-Added

Prepare 5 medium of Potatoes.
It's 1 of Onion.
It's 1 of Carrot.
Prepare 1 of packet Shirataki (konnyaku noodles).
You need 200 grams of Thinly-sliced pork belly.
You need 2 large of Shiitake mushrooms (optional).
It's of Flavoring ingredients:.
You need 5 tbsp of ■Soy sauce.
It's 3 tbsp of ■Sugar.
It's 1 tbsp of ■Sake.
Prepare 2 tbsp of ■Mirin.
It's 2 tsp of ■Dashi stock granules.

It is very much mom's cooking Meat in Nikujaga has to be beef (at least I believe that). Where I'm from (Osaka), niku is beef. If someone serves me Nikujaga and I don't see. Although Nikujaga (肉じゃが) means "meat and potatoes," in this meatless recipe, we're going plant-based by making this hearty stew with Maitake and Nikujaga is a stew that's typically made with thin cuts of beef simmered together with onions, potatoes, and carrots in a savory-sweet dashi broth.

Nikujaga With No Water-Added step by step

Lightly brown the pork in a frying pan. Add the onion and mix well..
Put the pork, onions, carrots, onions, shirataki, etc into a frying pan or pot and add all of the ■ seasonings..
Turn the heat down to low, cover with a lid, and simmer for 20~30 minutes until the vegetables are cooked through. During this time, be absolutely sure not to remove the lid..
Even without adding water to the pan, there is enough moisture. Let it cool a bit to allow the flavors to really sink in and enjoy!.
The pictured nikujaga uses May Queen potatoes, which don't fall apart when simmering, but I like the fluffiness when it falls apart, so you can also use Danshaku potatoes..

Nikujaga is cooked in dashi because it adds umami (a savory taste), but low-sodium beef stock or even water would work fine. The resulting clear broth tastes like the essence of the sea. Thank you so much for the recipe! I will use pressure cooker and hope it comes out like yours. "Nikujaga is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables. This Japanese meat and potato recipe or Nikujaga fits the bill.