Steps to Make Quick Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, easy lightly seasoned nikujaga (meat and potatoes) in salty broth. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth is something which I have loved my whole life. They are fine and they look wonderful.

Layer the potatoes, carrots, beef, onions, tomatoes, and shirataki noodles in the pot. Turn down the heat to maintain a gentle simmer. It's traditionally made of meat, potatoes and onion stewed in sweetened soy sauce, sometimes with konnyaku, a gluten-free noodle made from yam. Potatoes take centre stage in this dish, with the meat mostly serving as a source of flavour.

To begin with this recipe, we must first prepare a few components. You can have easy lightly seasoned nikujaga (meat and potatoes) in salty broth using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth:

1. Prepare 150 grams Pork (thinly sliced pork belly is prefered, but offcuts are fine)
2. Make ready 4 Potatoes
3. Make ready 1 Onion
4. Take 1 tbsp Sesame oil
5. Make ready 1 clove Sliced garlic
6. Prepare 50 ml Sake
7. Make ready 400 ml Water
8. Make ready 1 pinch ★Black pepper
9. Take 1/2 tsp of each ★Salt and sugar
10. Take 1 1/2 tsp ★Chinese soup stock
11. Get For the toppings
12. Make ready 1 pinch Black pepper
13. Get 1 Minced green onions or chives

Add the meat and saute just until colored. Nikujaga is one of the most popular Japanese comfort food, the delicious dish includes sliced beef slow cooked with potatoes, shirataki noodles, and onion. Jaga is a shortened word from Jagaimo (ジャガイモ), which means potatoes in Japanese. So Nikujaga always includes meat and potatoes.

Steps to make Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth:

1. Peel the potatoes and chop each into 4-5 pieces, submerge in water. Slice the onion into wedges. Cut the meat into bite-sized pieces.
2. Add sesame oil and garlic to a heavy bottom pan. Once it's heated, add the meat and brown.
3. Add vegetables and coat in oil. Add sake, water and the ★ ingredients. Bring to a boil. Skim the surface, cover, and simmer over medium heat for 15-20 minutes.
4. Here it is topped with black pepper and green onions.

Jaga is a shortened word from Jagaimo (ジャガイモ), which means potatoes in Japanese. So Nikujaga always includes meat and potatoes. Usually, potatoes and thinly sliced beef or pork are simmered in dashi based soup, seasoned with the standard Japanese condiments - soy sauce, sake, mirin (and sometimes sugar). 'Nikujaga' is the dish of 'Niku' (Meat) and 'Jaga' (Potato) cooked in sweet soy sauce flavoured broth. It is one of the most popular home cooking dishes in Japan, and I cook it very often. I use thinly sliced Beef, but 'Niku' can be other Meat.

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