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Japanese Food - Japanese Cooking - Simmered Pork and Potato Recipe - Nikujaga Recipe
att. Recipe - Nikujaga

Japanese Simmered Pork and Potato Recipe - Nikujaga Recipe


Nikujaga is one of the most popular potato dishes in Japan. Get cooking with this fast, easy and delicious Japanese dish.

Ingredients:

4 Meku-in* Potatoes
300g (10.6 oz.) Thinly Sliced Beef
2 Onions
2 Carrots
Shirataki* noodles as needed
Sayaendo peas (field peas) as needed
Salad oil (for frying) as needed
900cc (3.75 cups) soup stock
180cc (3/4 cup) koikuchi* (thick) soy sauce
90cc (3/8 cup) of both sake* and mirin*
50g (6.5 Tbsp.) sugar

Nikujaga Recipe
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*Meku-in is a variety of potatoe grown in Japan. It is known to keep crisp and not fall apart. Jaga-imo means potatoe, it is the variety which was introduced to the world from South America, the regular baked potatoe.
*Shirataki are noodles made from 'devil's tongues' tarch. Devil's tongue (Amorphophallus konjac)is a plant in the arum or calla family. The starch comes from the root of this plant.
*Sayaendo field peas
*Koikuchi means thick or thickened. Written as
*Sake- Japanese rice wine
*Mirin- a sweet sake used as a seasoning

Directions:

1. Wash and peel the potatoes. Cut them into bite size pieces. Bevel the corners of each piece and soak in cold water for about 10 minutes. Wash after soaking.

Nikujaga Recipe

2. Peel and chop carrots. Cut onions in half and slice them straight. Remove the stringy membrane from the sayaendo peas, and boil them lightly. Boil shirataki noodles and remove the foam that forms on the surface of water.2. Peel and chop carrots. Cut onions in half and slice them straight. Remove the stringy membrane from the sayaendo peas, and boil them lightly. Boil shirataki noodles and remove the foam that forms on the surface of water.

Nikujaga Recipe

3. Pour plenty of salad oil into a pan over a medium heat. Fry potatoes and carrots in the oil making sure that each side is fried. Add onions and fry until they begin to brown.

Nikujaga Recipe

4. Add the beef to the vegetables, arranging it on the top. Add the soup stock, soy sauce, sake, mirin, and sugar to the oil from around the sides of the pan.

Nikujaga Recipe

5. Boil down on high heat. When the stock begins to bubble, add the boiled shirataki noodles and continue removing surface foam. Cover and let simmer over a medium heat for 15 minutes.

Nikujaga Recipe

Important!!
"MENTORI"-Bevel Cut

An important point to remember when making nikujaga is to bevel the potatoes. After chopping the potatoes into cubic pieces, chop the corner angles off. Beveling helps the potatoes retain their shape and prevents them from crumbling, adding to the overall texture quality to make a good nikujaga.

Nikujaga Recipe
Japanese Liquid Measures:

1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

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