Recipe of Favorite My Too-Easy Nikujaga (Japanese Simmered Meat and Potatoes)

Hello everybody, it is Brad, welcome to my recipe page. Today, we're going to make a distinctive dish, Simple Way to Prepare Speedy My Too-Easy Nikujaga (Japanese Simmered Meat and Potatoes). It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from My Too-Easy Nikujaga (Japanese Simmered Meat and Potatoes), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My Too-Easy Nikujaga (Japanese Simmered Meat and Potatoes) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few ingredients. You can cook My Too-Easy Nikujaga (Japanese Simmered Meat and Potatoes) using 9 ingredients and 9 steps. Here is how you can achieve that.

I bought a pan with a tight fitting lid about 20 years ago for making nikujaga. Since then, my nikujaga method has gotten pretty slapdash, but it's still really delicious.
Being that my pan is so old, that probably means that if your lid is newer with ventilation holes, you need to be careful not to let it burn.

You only need to mix it up three times while it cooks - at the start, halfway through, and at the end. Draw out the water from the vegetables first, then turn up the heat to medium. When there's almost no water left in the pan turn the heat down very low.
By adding salt at the end, the flavors really come together. Recipe by Mihomiho mama recipes

Ingredients and spices that need to be Take to make My Too-Easy Nikujaga (Japanese Simmered Meat and Potatoes):

1. 150 grams Thinly slice pork offcuts or coarsely chopped pork etc.
2. 500 grams Potatoes
3. 1 Onion
4. 1/2 Carrot
5. 1 tbsp Sake
6. 1 tbsp Sugar
7. 1 tbsp Soy sauce
8. 1 tbsp Canola oil
9. 1/2 tsp Salt

Steps to make My Too-Easy Nikujaga (Japanese Simmered Meat and Potatoes)

1. Put a pot next to the cutting board, and toss the onions into the pot as you chop. Cut the onion in half, then half again, and chop.
2. Cut the carrot roughly and toss in the pan (I cut it up smaller than the potatoes.)
3. Peel the potatoes and cut them, and put in the pan.
4. Add the pork on top.
5. Put on the burner, and add oil, sake, sugar and soy sauce. Turn on the heat and mix.
6. When the flavoring ingredients are evenly distributed, cover with a lid and simmer over low heat for about 5 minutes.
7. If you open the lid, you'll see water has seeped out of the vegetables.
8. Mix well again and cover with a lid. Simmer over medium heat for about 5 minutes this time.
9. Open the lid again and mix. Poke the vegetables with a skewer to check their doneness. Put the lid back on and simmer for another 3 to 5 minutes over low heat if needed. Adjust the seasoning with salt and pepper.

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So that's going to wrap it up for this special food Recipe of Award-winning My Too-Easy Nikujaga (Japanese Simmered Meat and Potatoes). Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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