Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth
Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, easy lightly seasoned nikujaga (meat and potatoes) in salty broth. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth is something that I’ve loved my whole life.

Layer the potatoes, carrots, beef, onions, tomatoes, and shirataki noodles in the pot. Turn down the heat to maintain a gentle simmer. It's traditionally made of meat, potatoes and onion stewed in sweetened soy sauce, sometimes with konnyaku, a gluten-free noodle made from yam. Potatoes take centre stage in this dish, with the meat mostly serving as a source of flavour.

To get started with this particular recipe, we must prepare a few components. You can have easy lightly seasoned nikujaga (meat and potatoes) in salty broth using 13 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth:
  1. Take 150 grams Pork (thinly sliced pork belly is prefered, but offcuts are fine)
  2. Get 4 Potatoes
  3. Take 1 Onion
  4. Get 1 tbsp Sesame oil
  5. Get 1 clove Sliced garlic
  6. Get 50 ml Sake
  7. Take 400 ml Water
  8. Make ready 1 pinch ★Black pepper
  9. Make ready 1/2 tsp of each ★Salt and sugar
  10. Make ready 1 1/2 tsp ★Chinese soup stock
  11. Make ready For the toppings
  12. Make ready 1 pinch Black pepper
  13. Take 1 Minced green onions or chives

Add the meat and saute just until colored. Nikujaga is one of the most popular Japanese comfort food, the delicious dish includes sliced beef slow cooked with potatoes, shirataki noodles, and onion. Jaga is a shortened word from Jagaimo (ジャガイモ), which means potatoes in Japanese. So Nikujaga always includes meat and potatoes.

Instructions to make Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth:
  1. Peel the potatoes and chop each into 4-5 pieces, submerge in water. Slice the onion into wedges. Cut the meat into bite-sized pieces.
  2. Add sesame oil and garlic to a heavy bottom pan. Once it's heated, add the meat and brown.
  3. Add vegetables and coat in oil. Add sake, water and the ★ ingredients. Bring to a boil. Skim the surface, cover, and simmer over medium heat for 15-20 minutes.
  4. Here it is topped with black pepper and green onions.

Jaga is a shortened word from Jagaimo (ジャガイモ), which means potatoes in Japanese. So Nikujaga always includes meat and potatoes. Usually, potatoes and thinly sliced beef or pork are simmered in dashi based soup, seasoned with the standard Japanese condiments - soy sauce, sake, mirin (and sometimes sugar). 'Nikujaga' is the dish of 'Niku' (Meat) and 'Jaga' (Potato) cooked in sweet soy sauce flavoured broth. It is one of the most popular home cooking dishes in Japan, and I cook it very often. I use thinly sliced Beef, but 'Niku' can be other Meat.

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