Nikujaga Meat And Potato Stew Recipe by cookpad.japan
NIKUJAGA (Meat and Potato Stew) NIKUJAGA (Meat and Potato Stew) NIKUJAGA is one of the most popular comfort food in Japan. Once you know what NIKUJAGA taste like, You don't need to see the recipe next time. That is how Japanese people do. I never learn this recipe from mom, but taste mom's home made one. Yuki 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 'Nikujaga' Meat and Potato Croquettes 'Nikujaga' Meat and Potato Croquettes I made this the first time with leftover nikujaga, and they were a big hit. Since then, I've been making extra nikujaga for croquettes for the next day's bento. The key is to cook it down well and to evaporate the moisture. The potato-meat mixture is soft when warm, but it will become easier to form once it's cooled or refrigerated. I wanted the nikujaga flavor to be enjoyed, so I flavored the croquette filling well so that you don't need sauce. If you like it sweeter, add a teaspoon each of soy sauce and mirin. Recipe by akiyoshizu cookpad.japan Our Family Recipe for Nikujaga (Simmered Meat and Potatoes) Our Family Recipe for Nikujaga (Simmered Meat and Potatoes) 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 cookpad.japan NIKUJAGA (Meat and Potato Stew) NIKUJAGA (Meat and Potato Stew) NIKUJAGA is one of the most popular comfort food in Japan. Once you know what NIKUJAGA taste like, You don't need to see the recipe next time. That is how Japanese people do. I never learn this recipe from mom, but taste mom's home made one. Yuki NIKUJAGA (Meat and Potato Stew) NIKUJAGA (Meat and Potato Stew) NIKUJAGA is one of the most popular comfort food in Japan. Once you know what NIKUJAGA taste like, You don't need to see the recipe next time. That is how Japanese people do. I never learn this recipe from mom, but taste mom's home made one. Yuki 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. Here is the YouTube video link for this dish: Julie - Mrs. Lin's Kitchen 'Nikujaga' Meat and Potato Croquettes 'Nikujaga' Meat and Potato Croquettes I made this the first time with leftover nikujaga, and they were a big hit. Since then, I've been making extra nikujaga for croquettes for the next day's bento. The key is to cook it down well and to evaporate the moisture. The potato-meat mixture is soft when warm, but it will become easier to form once it's cooled or refrigerated. I wanted the nikujaga flavor to be enjoyed, so I flavored the croquette filling well so that you don't need sauce. If you like it sweeter, add a teaspoon each of soy sauce and mirin. Recipe by akiyoshizu cookpad.japan 'Nikujaga' Meat and Potato Croquettes 'Nikujaga' Meat and Potato Croquettes I made this the first time with leftover nikujaga, and they were a big hit. Since then, I've been making extra nikujaga for croquettes for the next day's bento. The key is to cook it down well and to evaporate the moisture. The potato-meat mixture is soft when warm, but it will become easier to form once it's cooled or refrigerated. I wanted the nikujaga flavor to be enjoyed, so I flavored the croquette filling well so that you don't need sauce. If you like it sweeter, add a teaspoon each of soy sauce and mirin. Recipe by akiyoshizu cookpad.japan Our Family Recipe for Nikujaga (Simmered Meat and Potatoes) Our Family Recipe for Nikujaga (Simmered Meat and Potatoes) 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 cookpad.japan Our Family Recipe for Nikujaga (Simmered Meat and Potatoes) Our Family Recipe for Nikujaga (Simmered Meat and Potatoes) 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 cookpad.japan