Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly
Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, nikujaga (simmered meat and potatoes) with thick cut pork belly. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly is something that I’ve loved my whole life.

Nikujaga is one of the most popular Japanese comfort food, the delicious dish includes sliced beef slow cooked with It is Nikujaga. Nikujaga (Japanese: 肉じゃが) literally means "meat and potatoes", from two of the main ingredients Cut the potatoes into quarters and smooth the edge of potatoes. Nikujaga quite literally translates to "meat and potatoes" - niku means "meat" and jaga means "potatoes" in Japanese.

To begin with this recipe, we have to prepare a few ingredients. You can cook nikujaga (simmered meat and potatoes) with thick cut pork belly using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly:
  1. Get 200 grams Pork belly (block)
  2. Get 3 to 4 Potatoes
  3. Make ready 1 Carrot
  4. Prepare 1 Onion
  5. Prepare 3 tbsp ☆Sugar
  6. Take 2 tbsp ☆Mirin
  7. Get 3 tbsp ☆Sake
  8. Make ready 7 tbsp ☆Soy sauce
  9. Prepare 300 ml Water

Add potatoes, onions, and carrot and cook for a minute. Nikujaga Recipe (Beef and Potatoes Stewed in Savory Soy Sauce Based Dashi Broth) This nikujaga recipe is made by adding sukiyaki beef, potato, and other root vegetables to a dashi Nikujaga is made from thinly sliced beef stewed with potato and onions in a slightly sweet soy How To Prepare. Start by cutting up the meat and onion into thin slices.

Steps to make Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly:
  1. Cut up the ingredients. Cut the pork belly into 1 cm pieces, the potatoes in half, and roughly cut up the carrot. Slice the onion into wedges.
  2. Heat up a pan and add the pork belly pieces. Don't add oil. Pan fry both sides until browned; some fat will come out of the meat.
  3. Bring water (not listed) to a boil in a pan, and simmer the browned pork for about 20 minutes. Drain in a sieve or colander. The pork will now be tender and light tasting.
  4. Stir fry the vegetables in the fat that came out of the pork. When everything is coated in the fat and the onion is translucent, return the pork to the pan and stir fry quickly.
  5. Put all the ☆ seasoning ingredients and the water to the pan.
  6. Cover with a small lid or a piece of aluminium foil that sits right on top of the ingredients (drop lid or otoshibuta) and simmer for 20 to 30 minutes over medium heat.

Literally "meat and potatoes", the recipe for nikujaga could be considered Japan's answer to spaghetti bolognese. A light, simmered dish of meat, potatoes and a few other ingredients, every family will make its own version and have its own opinion on how nikujaga "should" be made. Cut the ends off the onions, then again in half vertically. Set the onions, cut side down, on the chopping board, and slice Drain in a colander before sliding the noodles in with the simmering potatoes. Stir the meat into the pot when.

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