Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, perfectly spicy kimchi nikujaga (meat and potatoes). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Perfectly Spicy Kimchi Nikujaga (Meat and Potatoes) is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Perfectly Spicy Kimchi Nikujaga (Meat and Potatoes) is something that I’ve loved my whole life.
Nikujaga (meat and potatoes) is a popular dish in Japan. All Reviews for Nikujaga (Japanese-style meat and potatoes). Today I'm making Nikujaga, a very popular comfort dish for Japanese.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have perfectly spicy kimchi nikujaga (meat and potatoes) using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Perfectly Spicy Kimchi Nikujaga (Meat and Potatoes):
- Make ready 3 Potatoes
- Prepare 100 grams Thinly sliced pork belly
- Take 1/2 Onion
- Get 100 grams Kimchi
- Take 1/3 bunch Chinese chives (nira)
- Make ready 1 tbsp Sugar
- Take 1 tbsp Soy sauce
- Make ready 1 tbsp Sake
- Get 1 tbsp Vegetable oil
- Get 200 ml Dashi (water and powdered dashi)
It's a comfort food and the Japanese version of beef stew. The beef in Nikujaga is added more for flavor than substance. Literally "meat and potatoes", the recipe for nikujaga could be considered Japan's answer to spaghetti bolognese. Nikujaga, or meat and potatoes is an easy comforting Japanese stew made with beef, potatoes and carrots.
Instructions 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.
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. Nikujaga (Simmered meat and potatoes) with Thick Cut Pork Belly.
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