Recipe: Tasty My Too-Easy Nikujaga (Japanese Simmered Meat and Potatoes)

My Too-Easy Nikujaga (Japanese Simmered Meat and Potatoes). Nikujaga quite literally translates to "meat and potatoes" - niku means "meat" and jaga means "potatoes" in Japanese. It's a comfort food and The beef in Nikujaga is added more for flavor than substance. This is a real workhorse of the Japanese home kitchen.

This was yummy but too salty! Next time i will definitely cut down on the soy sauce! Nikujaga is one of the most popular Japanese comfort food, the delicious dish includes sliced beef slow cooked with potatoes, shirataki noodles, and onion. You can have My Too-Easy Nikujaga (Japanese Simmered Meat and Potatoes) using 9 ingredients and 9 steps. Here is how you achieve that.

Ingredients of My Too-Easy Nikujaga (Japanese Simmered Meat and Potatoes)

1. Prepare 150 grams of Thinly slice pork offcuts or coarsely chopped pork etc..
2. You need 500 grams of Potatoes.
3. It's 1 of Onion.
4. Prepare 1/2 of Carrot.
5. Prepare 1 tbsp of Sake.
6. It's 1 tbsp of Sugar.
7. It's 1 tbsp of Soy sauce.
8. You need 1 tbsp of Canola oil.
9. You need 1/2 tsp of Salt.

My children are so used to being driven everywhere by cars and most places I wanted to visit are still too young for them (or boring for them). 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 If you go to Japanese grocery stores, you find a lot of meat are cut paper thin.

My Too-Easy Nikujaga (Japanese Simmered Meat and Potatoes) instructions

1. Put a pot next to the cutting board, and toss the onions into the pot as you chop. Cut the onion in half, then half again, and chop..
2. Cut the carrot roughly and toss in the pan (I cut it up smaller than the potatoes.).
3. Peel the potatoes and cut them, and put in the pan..
4. Add the pork on top..
5. Put on the burner, and add oil, sake, sugar and soy sauce. Turn on the heat and mix..
6. When the flavoring ingredients are evenly distributed, cover with a lid and simmer over low heat for about 5 minutes..
7. If you open the lid, you'll see water has seeped out of the vegetables..
8. Mix well again and cover with a lid. Simmer over medium heat for about 5 minutes this time..
9. Open the lid again and mix. Poke the vegetables with a skewer to check their doneness. Put the lid back on and simmer for another 3 to 5 minutes over low heat if needed. Adjust the seasoning with salt and pepper..

Here as well, thin beef is used for Nikujaga too. We call it 'stew', but it. It's a classic Japanese homecooking dish- savory potatoes and beef that have been fast simmered in a sweetened soy sauce! The Japanese navy chefs were ordered to create a version. Nikujaga, or meat and potatoes is an easy comforting Japanese stew made with beef, potatoes and carrots.