Nikujaga recipe : How to make japanese meat potato stew easy

nikujaga recipe how to make japanese meat potato stew

Today, we will make Nikujaga.

Nikujaga is a Japanese meat and potato stew that is commonly made in Japanese households. It’s not difficult to prepare, so give it a try!

Ingredients

• Water: 1L
• Kombu (dried seaweed): 5g
• Bonito flakes (katsuobushi): 5g
• Pork belly (whole): 1kg
• Potatoes: 600g
• Carrots: 100g
• Green chili pepper: 20g
• Cooking sake (matsutake): 180ml
• Dark soy sauce: 120ml
• Sugar: 60g
• Chilli powder (gochugaru): 1 tablespoon
  
  
  

Cooking Instructions

1. In a pot, add 1L of water, and once it starts to boil, turn off the heat and add the following ingredients to make the broth:

   • Water: 1L

   • Kombu: 5g

   • Bonito flakes: 5g

   • Turn off the heat once the water starts boiling.
     
     

2. In a pan, cook the whole pork belly (1kg) until the outside is browned.

3. Once the meat is browned, remove it temporarily and add the following ingredients to stir-fry:

   • Potatoes: 600g
   • Carrots: 100g
     
     

4. In another pot, add the following ingredients and simmer on medium-low heat for at least 40 minutes.

   • Green chili pepper: 20g

   • Cooking sake: 180ml

   • Dark soy sauce: 120ml

   • Sugar: 60g

   • Chilli powder: 1 tablespoon

   • Strain the broth that you prepared earlier before using it.
     
     

5. Finally, slice the kombu that was used to make the broth and add it on top to complete the dish!

Enjoy your meal! If you have any questions or need further assistance, feel free to ask!