How To Make Nikujaga (Japanese Meat and Potato Stew) (Recipe) 肉じゃがレシピ (作り方)
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- čas přidán 11. 05. 2021
- With chunks of potatoes, onion, and thinly sliced beef simmered in savory and sweet dashi broth, Japanese Meat and Potato Stew (Nikujaga) is one of the most iconic home-cooked dishes in Japan.
PRINT RECIPE ▶ www.justonecookbook.com/nikuj...
INGREDIENTS
1 onion (8.8 oz, 250 g)
1 carrot (4.5 oz, 127 g)
3 Yukon gold potatoes (1.2 lb, 546 g)
1 package shirataki noodles (7 oz, 200 g)
½ lb thinly sliced beef (chuck or rib eye) (it can be thinly sliced pork)
8 pieces snow peas (1 oz, 28 g; you can also use green beans or green peas)
1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
For Seasonings
2 cup dashi (Recipe ▶ • How to Make Dashi (The... )
4 Tbsp mirin
4 Tbsp soy sauce
2 Tbsp sake
1 Tbsp sugar
INSTRUCTIONS with step-by-step pics ▶ www.justonecookbook.com/nikuj...
#nikujaga #肉じゃが #japanesefood #justonecookbook
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How To Make Nikujaga (Japanese Meat and Potato Stew) (Recipe) 肉じゃがレシピ (作り方) - Jak na to + styl
This was one of my favorite things to eat when I studied abroad in Japan. Thank you for posting!
I made this last night for dinner and even made the Awasi Dashi from scratch! I never had this dish before, but I will certainly make it again! Very delicious! It's actually not complicated to make and now that I have the staples in stock (the kombu, bonito flakes, Mirin, and Sake) and the fact that there are always potatos and carrots in the fridge, all I need to do is pick up the meat and choose a green vegetable and I can as easily make this dish as I could a pot of spaghetti sauce. I am now encouraged to try some other authentic Japanese recipes. 😀
Thanks to your channel, I have learned to prepare traditional Japanese recipes, thank you very much 🙏🙏👍🙌🙌
I'm going to culinary school and I've never heard of anything like mentori, this isn't something Americans do or even know of, I think. It blew my mind, I love what I learn from your videos :)
How wonderful that you're in culinary school! We do have some unique technique that fits to Japanese cooking, I guess. :)
Hope your doing well in culinary school. As a level 1 cook myself, I hope to one day prepare amazing dishes myself.
I’ve always wanted to try cook this... thank you!
I used to ask my Mama to make this every week. 😂
She hates nikujaga now. 😳😂
Hahaha too often! 😆
Hi Naomi, I have been following your channel since 2018. I love Japanese food and culture, my husband and I loved to travel to Japan. Each of your video provides us great comfort, to watching you cooking that reminds us again the time we spent in Japan. Thank you for generous sharing. ❤️❤️
Thank you for your kind words, Sophia! So happy to hear you enjoy my videos/recipes and you and your husband enjoyed traveling in Japan! Hope my recipes bring joy to your home meal time!
Wow that is such a clean and healthy recipe!! Thank you so much!
Thank you! It's a classic Japanese home cooked dish! :)
That looks so yummy
I made it and it was easy and tasted amazing. I'll be sure to make this to show off if a friend comes over or something. Thank you for the video!
Great amount of informations. Nice video. Congrats, very good quality.
Thank you Nami!! It’s getting cold where I live and that’s a perfect recipe to make right now!! You make it seem so easy!! ☺️🇧🇷
Hope this video helps you believe it's easy to make! :) Stay warm with nikujaga, Japanese classic comfort food! 🤗
Looks so comforting!
Thank you!
I have never clicked to watch so fast 😋🔥🙌🏻🤤🤤🤤🤤 Thank you! I love your videos. It's such a delightful break from everything 💞
Aww that's very kind of you! Thank you for watching my videos! xo
amazing looks delicious
Thank you!!!
Lovin it! 👍
Thanks. This looks really good.
Thank you!!!
It looks very delicious delicious 😋 I miss authentic Japanese food now that I'm back in America.
Hope you enjoy cooking this recipe!
Another japanese dish to try! Thank you so much for providing us this kind of cooking tutorial :) Bless you and your family ^•^
It looks so good 🤤 now I want to make it for lunch
Hehe, I wish too!!
Just made it but added mushroom n skip sake, still delicious. Thanks
Nice
I love nikujaga
I love Nikujaga too!! :)
omg. I went to a japanese eatery everyday pre-pandemic to enjoy their niku udon.
Did you learn how to make it in Japan?
I am Japanese, so I was surprised your cooking 🌹
Yummy Nikujaga😍✨I have made it many times but the way you cook is so sophisticated and the color is so beautiful and appetizing😊💕Next time I'll add the procedure of removing the sharp edges of the potatoes that I learned from you..😆
Thank you!! It's a bit extra work... but mentori (removing the edges off) has been taught by generations. I sometimes skip, if I don't have that extra time... but still comes out okay (Russet potatoes tend to break more. So don't skip when you use Russet potatoes).
my fave😍
Thank you! Me too!!
Thanks for posting! What a beautiful iron pot. I love seeing the food my mother made in your channel. Now I know exactly how much of what to add instead of "until it tastes good."
Is there a reason you added the mirin, sugar, sake and and soy sauce later in the cooking process? Is that so that you can scoop up the goop after boiling but before you add tbe flavorful ingredients?
My mom (and most home cooks in Japan are) is same way... no recipes! Correct, I do use a fine mesh skimmer, but some people may use a ladle... and it's best to season after so you won't take any flavors.
Nice recipe 👏🏻👏🏻👏🏻
Thank you!!!
@@justonecookbook No thank you Nami
My boyfriend makes this for me at least once a week 😂 it’s so good
Thank you Nami for this recipe, can I know which Dashi flavour you used? Or it can be up to personal preference?
Ah one of my fave dishes to eat 😁
Mine too! Thank you for watching!
@@justonecookbook will try your recipe soon!
I might try this in the slow cooker 🤔
Sure, that will work well!
Hi, what can I use to substitute sake and mirin?
Hi, which flavour Dashi are you using for the stew?
Qué rico!! Nice to see you 😊 oishï
Thank you!!
Looks yummy! can i substitute the noodles with glass noodles in case i can't find them?
Sure, that's okay! One difference though - glass noodles absorb moisture/cooking liquid while konnnyaku (shirataki noodles) don't. So you may need to increase the seasonings/broth slightly.
I loved today's recipe, you are my inspiration ❤️ I am making simple recipes every day, no one was putting faith in me ... And God rewarded me with my effort. I am very happy with my growth! God Bless everyone! 🙏
Hi Ari! Aww that's wonderful and you're very inspiring! Keep on working! I truly believe practice every day (and making mistakes early on) helps becoming a better cook. :)
Tabetai... 😋🤤
Hello, may i ask? Can i change the meat to mushrooms for example shitake perhaps? Is it oke?
I just need to source some good meat for this - they don't sell these cuts in local supermarkets. Once I go home I think I'm going to try the local Japanese supermarket and make this recipe for my family :)
1:20 Huh, I've never seen that 'blunt the potato edges' step before.
Wouldn't it be easier to do it with the peeler than a knife?
Yummy😋👅🍠
What is otoshibuta’s function? Loved the recipe!
It's a VERY important tool in Japanese cooking and you can make it too with aluminum foil or parchment paper. Here's why we use it: www.justonecookbook.com/how-to-make-otoshi-buta/
wow! Yakisoba Topping!
You mean you put Nikujaga on top of yakisoba?? 😲
@@justonecookbook Yes!
Hello 👋 have a great day
How would Shimeji mushrooms taste in Nikujaga?
Yum looks delicious i am making this soon can i use mushrooms instead as am a vegan perfect for my after office meals saw your video before i go to sleep as am in Singapore love your recipes making me hungry Thanks Ramya
Thank you Ramya!
I think especially rehydrated shiitake mushrooms will work very well. But generally mushrooms that keep their shape well are probably a good idea, like king oyster.
@@ghostlobster6631 will do that if i can find them in Singapore Thanks Ramya
@@Ramyapad19 I'm sure you can find them, but if not just try any mushroom that holds its' shape when cooked
Nami san, is this a reshoot? I made your nikujaga before.
Hi Ima! Not "re"shoot, per se. It's our first time making a video for Nikujaga, but the recipe is same.
I've seen several otherJapanese and Chinese chefs cut carrots by rolling them like that. Is there a reason other than it looks pretty to have differences in texture and shape?
In Japan, this cutting is very common (it's called Rangiri 乱切り) and we use this cutting technique to open the vegetable surface so it will cook faster and absorb more flavors. If you're interested in Japanese cutting techniques/names... please read this post (and watch the video): www.justonecookbook.com/japanese-cutting-techniques/ Hope this helps!
@@justonecookbook thank you 😊
Looks really tasty 👍. However when I give this recipe a go, I shall add meat and noodles a little later. Thankyou 😊
Thank you! This shirataki noodle is Konnyaku (conjac) and it requires a bit longer time to absorb the flavors. It has strange smell, too, so make sure to blanch first. :)
Understood, I shall definitely do that 🙂
We need more Mid night diner
Got it!
nice as always! but I really do prefer some narration as I am often watching these videos as I cook myself to get some inspiration and cannot look at the screen the whole time. but I do understand, that narration takes extra time...
Thanks for your suggestion. We tried it with my voice... but I felt my voice not a pleasant voice to listen to. 😅😂
Oishii so desu ne...
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是非！（英語ですが）ブログの方に詳しく説明を書いてます。
@@justonecookbook 英語...英語も料理も頑張って覚えます😀ありがとうございます✨
What is Dashi in English please
Is pork meat ok for this recipe?
Hi Stefan! Yes! Nikujaga is always made with beef or pork (usually in Kanto (Tokyo) regions).
@@justonecookbook I took a shot in the dark today at lunch and tried it with pork meat. It's delicious! Thanks for the recipe! :-)
This is why I need a Japanese wife ^^