肉じゃが (nikujaga)- A Meat and Potato Dish
By Stephen Crawford
- Water ( Just enough to cover all ingredients)
- Soy Sauce ( A few table spoons and adjust to taste)
- Mirin ( A few table spoons and adjust to taste)
- Hondashi ( I used one small cylindrical packet)
- Granulated sugar
(A little brown or white, add to taste.)
Vegetables: The basic three in about equal portions
- Potatoes (40%)
- Onions (30%)
- Carrots (30%)
(These are the basic three vegetables. Of course, additional vegetables can be added. In this recipe, I added mushrooms.)
- Beef or Pork
(I used one of the pork packages in the picture)
- Cutting board
- Mixing spoon
How to Make 肉じゃが (nikujaga)
This is a simple dish that is great for any day, but especially on a cold day to warm up your spirits. In Japanese, they refer to is as mother’s cooking/taste or おふくろの味 (ofukuroaji). Here is a few simple steps to get you on your way to cooking like a “Japanese mom”.
Fill your pot with water and bring the temperature to almost a simmer.
- Add your hondashi
- Then add your soy sauce, mirin, and sugar to taste.
- Cut your vegetables in somewhat bigger pieces.
- First add your harder vegetables/ roots to your stock. (This is because they take longer to cook.)
- Then add your softer vegetables to your stock
- Bring your stock to a simmer and cook until your hard vegetables are almost done.
- Finally add your meat and spread it evenly as you mix it into the mixture. Finish cooking your meat and skim off any unwanted fats.
Plate and eat !!
Extra tip! I sometimes like mine with Daikon-oroshi and ponzu ☺
There you have the delightful dish 肉じゃが（nikujaga.) I hope you enjoy this simple meal