Hello everybody, hope you’re having an amazing day today.it’s Katherine Patterson. Today, we’re going to make a distinctive dish, japanese ”nikujaga” the potato and pork stew. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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Yet another terrific little bit of information in regards to cooking basics is to use simpler recipes for some time and expand your horizons into the more complicated recipes that abound. Most recipes are going to have little note about their level of difficulty also you can read the recipe to see whether or not it is something you are interested in preparing or certain you could prepare. Remember Rome wasn’t built in a time and it will take a relatively good opportunity to build a reliable’repertoire’ of recipes to work into your meal planning rotation.
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Japanese ”Nikujaga” the Potato and Pork Stew is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Japanese ”Nikujaga” the Potato and Pork Stew is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have japanese ”nikujaga” the potato and pork stew using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Japanese ”Nikujaga” the Potato and Pork Stew:
- Take 200 g Thin sliced pork belly
- Prepare 1 Table Spoon oil
- Make ready 400 g Potato
- Get 150 g Onion
- Prepare 90 g Carrot
- Take 1 Bag Shirataki ※If you cannot find it, you don't have to use it
- Prepare 250 ml Dashi stock (please check out my Dashi stock recipe)
- Make ready ☆Seasoning 1☆
- Prepare 2 Table Spoon Sugar
- Prepare 2 Table Spoon Sake
- Take 2 Table Spoon Mirin
- Take ☆Seasoning 2☆
- Get 2 1/2 Table Spoon Soy Sauce
Instructions to make Japanese ”Nikujaga” the Potato and Pork Stew:
- Cut potato into big bite size, and put in water for 5 minutes, then dry with kitchen towel. Also, cut carrot into big bite size, then set aside. Slice onion into 1 cm (half a inch) thick along the fiber.
- Heat a deep pot over medium heat, and put oil to fry the meat until it changes the color to brown.
- Add 1 to 2, then fry until the surface of potato is slightly translucent, then add Dashi Stock. Mix lightly and add all the ingredients of Seasoning 1. Mix as well. Turn the heat to medium high.
- Take out Lye (foamy texture waste that floats on the surface), then cook for 3~5 minutes. Add Seasoning 2 (soy sauce), and shirataki as well.
- Keep cooking until the potato is tender, and most of moisture is evaporated, then serve. ※Make sure to stir every 2~3 minutes to avoid its burned.
- Plate and serve. Garnish if you like :)
So that’s going to wrap this up for this special food japanese ”nikujaga” the potato and pork stew recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!!
