Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, perfectly spicy kimchi nikujaga (meat and potatoes). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Perfectly Spicy Kimchi Nikujaga (Meat and Potatoes) is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Perfectly Spicy Kimchi Nikujaga (Meat and Potatoes) is something that I have loved my whole life.
Today I'm making Nikujaga, a very popular comfort dish for Japanese. It's made with thinly-sliced beef, potatoes, onions and Shirataki. Nikujaga (Japanese: 肉じゃが) literally means "meat and potatoes", from two of the main ingredients niku (meat) and jagaimo (potatoes).
To get started with this particular recipe, we have to first prepare a few components. You can cook perfectly spicy kimchi nikujaga (meat and potatoes) using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Perfectly Spicy Kimchi Nikujaga (Meat and Potatoes):
- Take 3 Potatoes
- Prepare 100 grams Thinly sliced pork belly
- Prepare 1/2 Onion
- Make ready 100 grams Kimchi
- Make ready 1/3 bunch Chinese chives (nira)
- Prepare 1 tbsp Sugar
- Get 1 tbsp Soy sauce
- Take 1 tbsp Sake
- Get 1 tbsp Vegetable oil
- Prepare 200 ml Dashi (water and powdered dashi)
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 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. The beef in Nikujaga is added more for flavor than substance.
Steps to make Perfectly Spicy Kimchi Nikujaga (Meat and Potatoes):
- Cut the potatoes in half, then halve again, yielding 4 chunks per potato. Cut the onion into wedges, chop the pork and chives into 3cm strips.
- Heat vegetable oil in a pan and fry the pork. Add potatoes and onions and continue frying.
- Add dashi, sugar, sake, and bring to a boil on high heat. Skimming the surface occasionally, simmer on medium heat for 15 minutes.
- When the potato is soft enough to be poked through with a chopstick, add soy sauce, kimchi, and chives.
- About 5 minutes later, when the liquid has evaporated, it's done.
Nikujaga, or meat and potatoes is an easy comforting Japanese stew made with beef, potatoes and carrots. Put the two together, and you have yourself a Japanese stew featuring meat and potatoes! Thinly sliced meat & potatoes are cooked in dashi-based stock and the sauce is not thick. I call it stew but Japanese Meat and Potato Stew is nowhere near the Western style stew. The cooking liquid is based on the usual Japanese flavours of slightly sweetened soy sauce with dashi stock, but is not.
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