Steps to Make Ultimate Japanese ”Nikujaga” the Potato and Pork Stew

Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a special dish, How to Prepare Super Quick Homemade Japanese ”Nikujaga” the Potato and Pork Stew. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Japanese ”Nikujaga” the Potato and Pork Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese ”Nikujaga” the Potato and Pork Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to first prepare a few components. You can have Japanese ”Nikujaga” the Potato and Pork Stew using 13 ingredients and 6 steps. Here is how you cook it.

This savory dish is a comfort food for many Japanese people. Every family has the different recipe, and today, I am showing you my mom's recipe. Not difficult to make. Simple, and good. You can use either pork or beef, but my mom's recipe is with pork :)

Ingredients and spices that need to be Take to make Japanese ”Nikujaga” the Potato and Pork Stew:

1. 200 g Thin sliced pork belly
2. 1 Table Spoon oil
3. 400 g Potato
4. 150 g Onion
5. 90 g Carrot
6. 1 Bag Shirataki ※If you cannot find it, you don't have to use it
7. 250 ml Dashi stock (please check out my Dashi stock recipe)
8. ☆Seasoning 1☆
9. 2 Table Spoon Sugar
10. 2 Table Spoon Sake
11. 2 Table Spoon Mirin
12. ☆Seasoning 2☆
13. 2 1/2 Table Spoon Soy Sauce

Steps to make to make Japanese ”Nikujaga” the Potato and Pork Stew

1. Cut potato into big bite size, and put in water for 5 minutes, then dry with kitchen towel. Also, cut carrot into big bite size, then set aside. Slice onion into 1 cm (half a inch) thick along the fiber.
2. Heat a deep pot over medium heat, and put oil to fry the meat until it changes the color to brown.
3. Add 1 to 2, then fry until the surface of potato is slightly translucent, then add Dashi Stock. Mix lightly and add all the ingredients of Seasoning 1. Mix as well. Turn the heat to medium high.
4. Take out Lye (foamy texture waste that floats on the surface), then cook for 3~5 minutes. Add Seasoning 2 (soy sauce), and shirataki as well.
5. Keep cooking until the potato is tender, and most of moisture is evaporated, then serve. ※Make sure to stir every 2~3 minutes to avoid its burned.
6. Plate and serve. Garnish if you like :)

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