Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, easy lightly seasoned nikujaga (meat and potatoes) in salty broth. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Thinly sliced meat & potatoes are cooked in dashi-based stock and the sauce is not thick. In addition to meat and potatoes, sliced onions and carrots are the minimum ingredients to make nikujaga. Often, konnyaku yum noodles called shirataki (please visit the post Sukiyaki to see more photos of shirataki).

Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth is something that I’ve loved my entire life.

To get started with this 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 cook it.

The ingredients needed to make Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth:

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

Here's a recipe for Nikujaga, meaning "meat and potatoes". Nikujaga quite literally translates to "meat and potatoes" - niku means "meat" and jaga means "potatoes" in Japanese. Russet potatoes, because they are soft, tend to dissolve in the broth, but that makes this dish taste good, too. Nikujaga, or meat and potatoes is an easy comforting Japanese stew made with beef, potatoes and carrots.

Steps 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.

Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese. It is a stewed dish seasoned with mainly soy sauce and sugar. It is very much mom's cooking everyone loves. Or if you like smooth and creamy, use Yukon. Russet potatoes, because they are soft, tend to dissolve in the broth, but that.

So that is going to wrap it up for this special food easy lightly seasoned nikujaga (meat and potatoes) in salty broth recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!