How to Make Nikujaga, A Traditional Japanese Stew

       Last week, I cooked nikujaga (肉じゃが), a traditional Japanese dish. As I mentioned in my previous entry, Most Popular Japanese Foods, nikujaga is very popular Japanese meat and potato stew. Niku (肉) means meat in Japanese. Russet potatoes are called jagaimo (じゃがいも) in Japanese, so meat and potatoes are essential ingredients for making nikujaga. It is seasoned with soy sauce and sugar, so it's savory and slightly sweet stew. Anyway, I'm going to share how to make nikujaga with you.　  

Ingredients (6 Servings)
1 tablespoon of vegetable oil
3 cloves of garlic (sliced)
1 lb of pork or beef (thinly sliced)
4 potatoes (cut into bite sizes)
1 carrot (cut into bite sizes)
1 pack of konjac noodles (rinse and cut into 2 inches)
1 onion (sliced)
2 tablespoons of sugar
2 tablespoons of mirin
3 tablespoons of soy sauce
1 cup of water
1 tablespoon of soy sauce (at the final step)


1. Heat oil and garlic in a large pan over high heat. Fry meat until it is thoroughly cooked.

2. Add potatoes, carrot and konjac noodles. Top with onion. Add sugar, mirin, soy sauce and water in it. Cover the lid and simmer them for 15 minutes.

3. Open the lid and stir them. Simmer over medium heat until water  has reduced almost completely.

4. Add soy sauce and stir them.

5. Serve and enjoy! 

 

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