We call Nikujyaga means braised meat and potatoes. It is popular dish in Japan, as mother’s taste.
The way to a man’s heart is through his stomach. Well, Nikujyaga is a just like dish here. When my husband ate my Mikujyaga, he decided to marry me… He sometimes said that.
I have cooked this meal many times since we married. It is getting cold, we want to eat hot dishes. Well, my husband and children don’t say ‘ We want something hot to eat!!’ in summer.
These are all ingredients and seasonings. Select meat, like pork or beef. I always select pork. My older daughter loves this dish. When serve this meal in school lunch, she eats much. She resembles her father!
It is simple to cook Nikujyaga. Cut meat, potatoes, carrots and onions. Then, put them into a pot. I try cooking dishes that contained much vegetables for children. About this meal, I am successful.
After cut, put all ingredients and seasonings in a pot. Is it simple, isn’t it? Look at the pot for skimming off scum. This act is the most important to cook Nikujyaga.
- 4-6 potatoes like Yukon(16oz, 450-460g) I use May Queen potato
- 1 carrot
- 1 onion
- 7 oz pork or beef plate, thinly sliced 200g
- 1 cup water 240ml
- 1 tsp powdered dashi
- 3 tbsps soy sauce
- 2 tbsps mirin
- 2 tbsps sake
- 2 tbsps sugar
Peel potatoes, and cut into 4-6 pieces. Cut onion in half from top to bottom, slice into 4/5 inch (2cm) wedges. Peel a carrot and cut rolling into wedges.
Combine the soup stock and seasonings in a pan and cook high heat. Add meat and potatoes, onions and carrots. Skim off scum. Once boiled, turn down the heat.
Simmer for 15-20 minutes over low to medium heat until the vegetables are thoroughly cooked and the liquid is reduced.
Serve in a dish.