Easiest Way to Make Super Quick Homemade Niku Jaga

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, niku jaga. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Nikujaga (Japanese: 肉じゃが) literally means "meat and potatoes", from two of the main ingredients niku (meat) and jaga imo (potatoes). It's a comfort food for the Japanese and it is a very popular meal cooked at home. Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese. It is a stewed dish seasoned with mainly soy sauce and sugar.

Niku Jaga is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Niku Jaga is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook niku jaga using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Niku Jaga:

1. Get Sauce
2. Make ready 2 tbs soy sauce
3. Make ready 2 tbs sake
4. Get 2 tbs sugar
5. Make ready Niku jaga
6. Prepare 200 gr beef
7. Get 1 carrot
8. Make ready 2 potatoes
9. Get Onion
10. Take Mushroom
11. Make ready 200 cc dashi

The beef in Nikujaga is added more for flavor than substance. This is a real workhorse of the Japanese home kitchen. Nikujaga (肉じゃが, lit."Meat [&] Potatoes" ) is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce and mirin, sometimes with ito konnyaku and vegetables. Generally, potatoes make up the bulk of the dish, with meat mostly serving as a source of flavor. [citation needed] It is usually boiled until most of the liquid has been reduced.

Instructions to make Niku Jaga:

1. Add 1 tbs of oil half cooked the beef, tiriskan
2. Add potatoes, carrot and onion
3. Add beef and then dashi, simmer and closed for 10 minutes
4. Add sauce and simmer for another 10 mins

Nikujaga (肉じゃが, lit."Meat [&] Potatoes" ) is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce and mirin, sometimes with ito konnyaku and vegetables. Generally, potatoes make up the bulk of the dish, with meat mostly serving as a source of flavor. [citation needed] It is usually boiled until most of the liquid has been reduced. Nikujaga is not meant to be a hearty beef stew. Rather the bulk of the dish is supposed to be the potatoes while the beef is there merely to flavor the broth. I have a Japanese foreign exchange student whose been missing the food from home..

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