Nikujaga Meat and Potato Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Nikujaga Meat and Potato Also known as Nikujaga.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Nikujaga

Nikujaga is a typical dish of Japanese cuisine consisting of a steak of meat and potatoes.It is a very popular dish in Japan and is appreciated by people of all ages.

The base of the Nikujaga is made with meat, usually beef, cut into cubes and potatoes cut into rolls. In addition, other ingredients such as onions, carrots, mushrooms and shoyu, a typical Japanese soy sauce, are also added.

The dish is prepared in a large pot, where the meat is flooded until it becomes soft. Then the vegetables are added and boiled until they become soft. Shoyu is then added to give flavor to the dish.

Nikujaga is a very versatile dish and can be prepared in different ways depending on the region or the preference of the person who prepares it. Some add other ingredients such as tofu, shiitake mushrooms and even udon pasta.

It is a very comforting dish and perfect for cold days.In addition, it is a great option for those looking for a complete and nutritious meal, as it contains meat and vegetables.

In Japan, Nikujaga is often served at home, but it can also be found in restaurants and even in convenience stores.

Nikujaga is a dish that very well represents Japanese cuisine, with its simple but very tasty flavors.

Origin and history of Nikujaga Carne e ensopado de batata

Nikujaga is a traditional Japanese dish, originally from the Kansai region, consisting of a meat and potato bite. Its history dates back to the nineteenth century, when Japan went through a period of modernization and westernization. At that time, the dish was known as "niku-jaga" or "jaga-niku", which means "meat and potato" in Japanese. It is believed that Nikujaga was created by military chefs to feed troops during the Russian-Japanese war. Over time, the dish became popular and became a common meal in Japanese houses, being considered a comfort food and one of the main representations of the country's homemade cuisine. Currently, there are variations of Nikujaga, but the base continues to be the combination of baked meat and potatoes in a flavorful bo

About the recipe

• Name of the plate: Nikujaga Meat and Potato
• Name of the dish in English: Nikujaga meat and potato stew
• Name of the plate in Japanese: 肉じゃが
• Name of the Romanian dish: Nikujaga

Information about preparation

• Time to prepare: 10 minutes
• Time of Cooking: 30 minutes
• Difficulty: MEDIUM
• It suits: 4 people
• Occasions: Main meals, autumn, winter

Ingredients – Ingredients

Check out the necessary and optional ingredients Nikujaga Meat and PotatoIt makes sense to improvise

• 1 Cebula
• 150 grams of carrots
• 450g of potatoes
• 150g Beet Sukiyaki
• 150g of meat
• 480 ml of water
• 2 tablespoons of vegetable oil
• 2 tablespoons of soy sauce
• 1 teaspoon of Dashi
• 1 cup of sugar
• 1 tablespoon of Mirin
• 4 servings of Japanese rice
• 2 cups of cooking soup

The Optional Ingredients:

• 150 g of mushrooms
• 150g of tofu
• 150g of cabbage
• 150g of beans

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Nikujaga Meat and Potato. Follow the instructions below in the preparation mode or step by step.

Instructions:

• Cut out the ingredients:

Start by cutting the meat into 150g slices and the onion into thin slices. Cut and grind the carrots (150g) and potatoes (450g) into small pieces.

• Remove the vegetables:

Heat a little vegetable oil in a steak and boil the onion at medium heat. Add the meat and let it cook for a few minutes before adding the potatoes and carrots.

• Add water and temperatures:

Toss 480 ml of water into the stove and add 2 teaspoons of flour and 1 teaspoon of Dashi stock. Leave it to boil, remove the foam that forms and cover the stove. Cook on low fire for 10 minutes.

• Add sugar and mirin.

After 10 minutes, add 1 tablespoon of sugar and 1 tablespoon of mirin. Cook for another 5 minutes.

• Add the soy sauce:

After 5 minutes, add 2 tablespoons of soy sauce and continue cooking without the lid for another 5 minutes.

• Serve and enjoy:

Continue cooking until the liquid is reduced, then your Nikujaga is ready to be served.

Tips:

• If you prefer, you can replace beef with pork to get an equally delicious taste.
• Try adding sliced onions before serving for an extra touch of flavor. You can also add shirataki konnyaku pasta or fried tofu for an even more tasty variation.

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