Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, nikujaga  (simmered meat and potatoes). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Nikujaga  (Simmered meat and potatoes) is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Nikujaga  (Simmered meat and potatoes) is something that I’ve loved my entire life. They are nice and they look wonderful.

Nikujaga (Japanese: 肉じゃが) literally means "meat and potatoes", from two of the main ingredients niku (meat) and jagaimo (potatoes). Unlike Western stews, the simmering time is much shorter because nikujaga uses thinly sliced meat. Nikujaga quite literally translates to "meat and potatoes" - niku means "meat" and jaga means "potatoes" in Japanese. It's a comfort food and the Japanese version of beef stew.

To get started with this particular recipe, we must prepare a few components. You can cook nikujaga  (simmered meat and potatoes) using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Nikujaga  (Simmered meat and potatoes):

1. Prepare potatoes
2. Prepare onion
3. Prepare carrot
4. Take sliced beef or pork (ground meat is also ok.)
5. Get olive oil
6. Get sake
7. Prepare sugar
8. Take mirin
9. Prepare soy sauce
10. Take dashi

Nikujaga (meat and potatoes in Japanese) is a homey dish made of simmered potatoes, onion, shirataki, and. Literally "meat and potatoes", the recipe for nikujaga could be considered Japan's answer to spaghetti bolognese. A light, simmered dish of meat, potatoes and a few other ingredients, every family will make its own version and have its own opinion on how nikujaga "should" be made. Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese.

Instructions to make Nikujaga  (Simmered meat and potatoes):

1. Cut the potatoes and soak into water for a while. Slice onion. Cut carrot and beef into bite-size.  2. Add olive oil to the flying pan and sauté beef.  3. Add onion, carrot, and potato without water and sauté them.  4. Add dashi, sake and sugar. Simmer it for 5 minutes.  5. Skim the scum. Add mirin and soy sauce.  6. Place the paper towel directly on the food and simmer it       for 25 minutes.
2. Add olive oil to the flying pan and sauté beef.
3. Add onion, carrot, and potato and sauté them.
4. Add dashi, sake and sugar. Simmer it for 5 minutes.
5. Skim the scum. Add mirin and soy sauce.
6. Place the paper towel directly on the food and simmer it for 25 minutes.

A light, simmered dish of meat, potatoes and a few other ingredients, every family will make its own version and have its own opinion on how nikujaga "should" be made. Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese. It is a stewed dish seasoned with mainly soy sauce and sugar. It is very much mom's cooking Meat in Nikujaga has to be beef (at least I believe that). Where I'm from (Osaka), niku is beef.

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