Our Family Recipe For Nikujaga (Simmered Meat And Potatoes) Recipe by cookpad.japan
 cookpad.japan @cookpad_jp This is our family's standard recipe for nikujaga. It's so easy, but my husband is delighted every time I make it, so I'm quite proud of it. How to make an instant drop lid (otoshibuta): Moisten a paper towel and wring out. Make a hole in the center. Drape this on top of the simmering contents of the pan. This performs the function of a drop lid and also removes any scum that rises to the surface - two birds with one stone! For 3-4 servings. Recipe by Nassan This is our family's standard recipe for nikujaga. It's so easy, but my husband is delighted every time I make it, so I'm quite proud of it. How to make an instant drop lid (otoshibuta): Moisten a paper towel and wring out. Make a hole in the center. Drape this on top of the simmering contents of the pan. This performs the function of a drop lid and also removes any scum that rises to the surface - two birds with one stone! For 3-4 servings. Recipe by Nassan Our Family Recipe for Nikujaga (Simmered Meat and Potatoes) Share its first Cooksnap! This is our family's standard recipe for nikujaga. It's so easy, but my husband is delighted every time I make it, so I'm quite proud of it. How to make an instant drop lid (otoshibuta): Moisten a paper towel and wring out. Make a hole in the center. Drape this on top of the simmering contents of the pan. This performs the function of a drop lid and also removes any scum that rises to the surface - two birds with one stone! For 3-4 servings. Recipe by Nassan This is our family's standard recipe for nikujaga. It's so easy, but my husband is delighted every time I make it, so I'm quite proud of it. How to make an instant drop lid (otoshibuta): Moisten a paper towel and wring out. Make a hole in the center. Drape this on top of the simmering contents of the pan. This performs the function of a drop lid and also removes any scum that rises to the surface - two birds with one stone! For 3-4 servings. Recipe by Nassan Ingredients 3 servings 150 grams Thinly sliced and roughly chopped beef 2 Potatoes 1 Onion 1 Carrot 300 ml ◆Dashi stock 2 1/2 tbsp ◆Soy sauce 2 tbsp ◆Sugar 1 1/2 tbsp ◆Sake 1 tbsp ◆Mirin 150 grams Thinly sliced and roughly chopped beef 2 Potatoes 1 Onion 1 Carrot 300 ml ◆Dashi stock 2 1/2 tbsp ◆Soy sauce 2 tbsp ◆Sugar 1 1/2 tbsp ◆Sake 1 tbsp ◆Mirin Cooking Instructions 1 Prep the vegetables: Cut into easy-to-eat pieces. Put the potato pieces in a bowl of water for about 10 minutes. 2 Heat oil (not listed) in a pan, and cook the beef. When it's about 80% cooked, add the vegetables and cook over medium heat for about 2 minutes. 3 Add the ◆ ingredients. When it comes to a boil, cover with an instant drop lid (see Hints), cover the pan with a regular lid on top, and simmer over low heat until the vegetables are tender. 4 Take both lids off, raise the heat to high and simmer until most of the liquid has reduced. Let it cool down naturally so that the flavors penetrate everything. 1 Prep the vegetables: Cut into easy-to-eat pieces. Put the potato pieces in a bowl of water for about 10 minutes. 1 Prep the vegetables: Cut into easy-to-eat pieces. Put the potato pieces in a bowl of water for about 10 minutes. 2 Heat oil (not listed) in a pan, and cook the beef. When it's about 80% cooked, add the vegetables and cook over medium heat for about 2 minutes. 2 Heat oil (not listed) in a pan, and cook the beef. When it's about 80% cooked, add the vegetables and cook over medium heat for about 2 minutes. 3 Add the ◆ ingredients. When it comes to a boil, cover with an instant drop lid (see Hints), cover the pan with a regular lid on top, and simmer over low heat until the vegetables are tender. 3 Add the ◆ ingredients. When it comes to a boil, cover with an instant drop lid (see Hints), cover the pan with a regular lid on top, and simmer over low heat until the vegetables are tender. 4 Take both lids off, raise the heat to high and simmer until most of the liquid has reduced. Let it cool down naturally so that the flavors penetrate everything. 4 Take both lids off, raise the heat to high and simmer until most of the liquid has reduced. Let it cool down naturally so that the flavors penetrate everything. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on September 23, 2013 07:13 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes My Too-Easy Nikujaga (Japanese Simmered Meat and Potatoes) My Too-Easy Nikujaga (Japanese Simmered Meat and Potatoes) I bought a pan with a tight fitting lid about 20 years ago for making nikujaga. Since then, my nikujaga method has gotten pretty slapdash, but it's still really delicious. Being that my pan is so old, that probably means that if your lid is newer with ventilation holes, you need to be careful not to let it burn. You only need to mix it up three times while it cooks - at the start, halfway through, and at the end. Draw out the water from the vegetables first, then turn up the heat to medium. When there's almost no water left in the pan turn the heat down very low. By adding salt at the end, the flavors really come together. Recipe by Mihomiho mama recipes cookpad.japan Japanese meat and potato stew or Nikujaga (肉じゃが) Japanese meat and potato stew or Nikujaga (肉じゃが) Japanese meat and potato stew, also known as Nikujaga in Japanese, is a common homemade dish made of majority of chunks of potatoes with sliced meat which gives the dish the flavor. Sliced beef is most commonly used in western Japan and sliced pork is found in eastern Japan. This dish is a popular yoshoku or Japanese cuisine with western influence and is cooked in broth made of sweeten soy sauce. It is a common homemade dish therefore it’s also known as mom’s flavor (おふくろの味 or ohukurono ají) in Japan. Shirataki means white waterfall in Japanese and is an unique Japanese ingredient used in this recipe. Shirataki is noodles made of 97% of water and 3% konjac yam flour and has zero calorie with low digestive carbohydrates and almost no flavor. In recent years in the US Shirataki has become quite popular and you can find them in vegan section in the grocery store. It is normally packaged in liquid and has shelf life up to a year. Here is the YouTube video link for this dish: Julie - Mrs. Lin's Kitchen My Too-Easy Nikujaga (Japanese Simmered Meat and Potatoes) My Too-Easy Nikujaga (Japanese Simmered Meat and Potatoes) I bought a pan with a tight fitting lid about 20 years ago for making nikujaga. Since then, my nikujaga method has gotten pretty slapdash, but it's still really delicious. Being that my pan is so old, that probably means that if your lid is newer with ventilation holes, you need to be careful not to let it burn. You only need to mix it up three times while it cooks - at the start, halfway through, and at the end. Draw out the water from the vegetables first, then turn up the heat to medium. When there's almost no water left in the pan turn the heat down very low. By adding salt at the end, the flavors really come together. Recipe by Mihomiho mama recipes cookpad.japan My Too-Easy Nikujaga (Japanese Simmered Meat and Potatoes) My Too-Easy Nikujaga (Japanese Simmered Meat and Potatoes) I bought a pan with a tight fitting lid about 20 years ago for making nikujaga. Since then, my nikujaga method has gotten pretty slapdash, but it's still really delicious. Being that my pan is so old, that probably means that if your lid is newer with ventilation holes, you need to be careful not to let it burn. You only need to mix it up three times while it cooks - at the start, halfway through, and at the end. Draw out the water from the vegetables first, then turn up the heat to medium. When there's almost no water left in the pan turn the heat down very low. By adding salt at the end, the flavors really come together. Recipe by Mihomiho mama recipes cookpad.japan Japanese meat and potato stew or Nikujaga (肉じゃが) Japanese meat and potato stew or Nikujaga (肉じゃが) Japanese meat and potato stew, also known as Nikujaga in Japanese, is a common homemade dish made of majority of chunks of potatoes with sliced meat which gives the dish the flavor. Sliced beef is most commonly used in western Japan and sliced pork is found in eastern Japan. This dish is a popular yoshoku or Japanese cuisine with western influence and is cooked in broth made of sweeten soy sauce. It is a common homemade dish therefore it’s also known as mom’s flavor (おふくろの味 or ohukurono ají) in Japan. Shirataki means white waterfall in Japanese and is an unique Japanese ingredient used in this recipe. Shirataki is noodles made of 97% of water and 3% konjac yam flour and has zero calorie with low digestive carbohydrates and almost no flavor. In recent years in the US Shirataki has become quite popular and you can find them in vegan section in the grocery store. It is normally packaged in liquid and has shelf life up to a year. Here is the YouTube video link for this dish: Julie - Mrs. Lin's Kitchen Japanese meat and potato stew or Nikujaga (肉じゃが) Japanese meat and potato stew or Nikujaga (肉じゃが) Japanese meat and potato stew, also known as Nikujaga in Japanese, is a common homemade dish made of majority of chunks of potatoes with sliced meat which gives the dish the flavor. Sliced beef is most commonly used in western Japan and sliced pork is found in eastern Japan. This dish is a popular yoshoku or Japanese cuisine with western influence and is cooked in broth made of sweeten soy sauce. It is a common homemade dish therefore it’s also known as mom’s flavor (おふくろの味 or ohukurono ají) in Japan. Shirataki means white waterfall in Japanese and is an unique Japanese ingredient used in this recipe. Shirataki is noodles made of 97% of water and 3% konjac yam flour and has zero calorie with low digestive carbohydrates and almost no flavor. In recent years in the US Shirataki has become quite popular and you can find them in vegan section in the grocery store. It is normally packaged in liquid and has shelf life up to a year. 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