Nikujaga. 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.

Potatoes used in Nikujaga are anything you like. Nikujaga (肉じゃが, lit."Meat [&] Potatoes" ) is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce and mirin, sometimes with ito konnyaku and vegetables. Generally, potatoes make up the bulk of the dish, with meat mostly serving as a source of flavor. [citation needed] It is usually boiled until most of the liquid has been reduced.

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, nikujaga. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Nikujaga is one of the most favored of recent trending foods in the world. It's enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They're nice and they look fantastic. Nikujaga is something that I have loved my entire 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.

To begin with this recipe, we must prepare a few ingredients. You can have nikujaga using 9 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Nikujaga:

{Take 4 of Potatoes.
{Get 1-2 of Onions.
{Take 1 of small piece Ginger *sliced into thin strips.
{Prepare 300-400 g of Thinly Sliced Beef (or Pork/Chicken).
{Make ready of Itokonnyaku/Shirataki (Konjac Noodles) *optional.
{Get of Dashi Stock OR Water.
{Prepare 1 tablespoon of Sugar.
{Make ready 1 tablespoon of Mirin.
{Take 2 tablespoons of Soy Sauce.

Nikujaga quite literally translates to "meat and potatoes" - niku means "meat" and jaga means "potatoes" in Japanese. It's a comfort food and the Japanese version of beef stew. The beef in Nikujaga is added more for flavor than substance. This is a real workhorse of the Japanese home kitchen.

Steps to make Nikujaga:

Cut thinly sliced Beef (or Pork/Chicken) into bite size, Potatoes into 4 to 5cm pieces, and Onion(s) 1-2cm strips. *Note: I often use a thick rump steak. Simply slice it thinly and ready to use for the dish..
Place Potato, Onion and Ginger into a pot and just cover with Dashi Stock OR Water. You would need 400 to 500ml. Add Sugar, Mirin and Soy Sauce, cook over high heat..
When it starts boiling, add Beef (OR Pork, Chicken) and Itokonnyaku/Shirataki (Konjac Noodles), then cook covered until Potato is soft, stirring occasionally. *Note: Lower the heat if required, but I usually keep the high heat..
When Potato is cooked, remove the lid, and cook until the sauce is thickened, shaking and tossing occasionally..
Pour into a large serving bowl and serve..

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. I have a Japanese foreign exchange student whose been missing the food from home.. We are making Nikujaga, one of the most popular dishes in home cooking. This time, we will add a minimum amount of water to bring out the maximum flavor from the ingredients.

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