Do you know NIKUJAGA??
NIKUJAGA is a very traditional popular homemade dish in Japanese cuisine.
NIKUJAGA is a stewed potato and meat dish seasoned with sweet soy sauce based sauce.
When I don't have time and much ingredients, this nikujaga is most likely to be my family's go-to dinner.
Nikujaga is very easy, simple, and whipped up in one pot meaning less dishes!
I'm sharing a lot of tips in the youtube video, so make sure to watch first before you try in you kitchen.
I'm showing how to make Japanese croquette out of leftover nikujaga on the next week's video.
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＜Yield> 4 servings
<Prep time> 5 mins
<Cook time> 15 mins
potato 300g= 10.5oz
1 ½ onion 500g=17oz
pork belly slices 200g = 7oz
1 ½ dashi stock (dashi packet without MSG)
1 ½ tbsp of sugar
½ cup of rice wine without MSG and salt
3 tbsp of soy sauce
1 tbsp of mirin without MSG
1: Cut all the vegetable into big bite size pieces. In a pan, add pork belly slices and cook it until one side become nice and charred. Remove them from the pan and set this a side.
2; In same pan, add all the chopped vegetables in once. cook it for 3 mins over mid-high heat. Back the pork in and followed by dashi stock, sugar, soy sauce and rice wine. cover with the parchment paper and lid. cook them for 13 mins over small-mid heat.
3; Remove the cover and drizzle mirin. Thicken the sauce for a couple mins.
Transfer onto the plate and garnish some snow peas if you want to. Ready to be enjoyed!
<Miwa's tips> ※Watch more tips on my video!
・Cut carrot smaller than any other vegetables since the carrot takes longer to cook.
・You can use aluminum foil if you don’t have parchment paper.
<Recommended side dish>
Store it in a air-tight container in the fridge for 4 days.
<Did you try this recipe??>
Let me know by tagging me on Instagram
Love to see your creations!