Nikujaga. Nikujaga (Japanese: 肉じゃが) literally means "meat and potatoes", from two of the main ingredients niku (meat) and jagaimo (potatoes). It's a comfort food for the Japanese and it is a very popular meal cooked at home. It is often considered as "mother's taste" meal ("ofukuro no aji" おふくろの味 in Japanese) as each.
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.
You can have Nikujaga using 9 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Nikujaga
- Prepare 4 of potatoes.
- Prepare 1 of carrot.
- It's 1 of onion.
- Prepare 100 grams of thin sliced beef or pork.
- Prepare 1 packages of shirataki noodle (optional).
- It's 1 cup of cooked sugar snap pea/green pea/green bean (optional).
- You need 600 ml of water.
- Prepare 4 tbsp of sugar.
- Prepare 4 tbsp of soy sauce.
Potatoes used in Nikujaga are anything you like. If you like soft and fluffy, use Russet potatoes. Or if you like smooth and creamy, use Yukon. Nikujaga is made from thinly sliced beef stewed with potato and onions in a slightly sweet soy based sauce, normally served with a side of steamed white rice.
Nikujaga instructions
- Cut potatoes into big chunks, and cut carrot into bite sized pieces..
- Slice the onion into 8 wedges, and seperate each layers..
- Put all the vegetable (potato, carrot and onion) with 600 ml of water in the pot, and put on medium-high heat.
- Meanwhile, wash shirataki noodle in running water, boil for 1 minute, and wash it again to remove its smell. Cut the noodle if it's too long..
- When the vegetable pot start boiling, season with sugar and soy sauce..
- Add sliced beef (or pork) and shirataki noodle, simmered on medium heat until the liquid gone..
- Garnish with cooked sugar snap pea/ green pea or green bean..
- I like to add 1tsp of sesame oil in nikujaga right before finish cooking! It gives very nice fragrant to the dish..
Easy to make and delightfully filling, this nikujaga is perfect for enjoying as a main home-cooked meal. Nikujaga is one of those dishes that anyone could wing without a recipe once you know the gist of what it's supposed to taste like. The beef can be anything from ground chuck to short ribs; just make sure you use a cut with enough fat, otherwise the meat will get dried out. Literally Nikujaga means meat and potatoes. Niku is meat and jaga is the short form of Jagaimo, which means potatoes.