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Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth
Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth

Before you jump to Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth recipe, you may want to read this short interesting healthy tips about Stamina Raising Treats.

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Certain foods made from whole grains are excellent for a fast snack. A mid-morning snack of whole grain bread together with some protein will keep you until it’s time for the afternoon meal. Chips and crackers made from whole grains can be fantastic for quick snacks to eat on the go. Deciding on whole grain snacks is always much better than eating the highly processed grains we commonly come across in our grocery stores.

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We hope you got insight from reading it, now let’s go back to easy lightly seasoned nikujaga (meat and potatoes) in salty broth recipe. To cook easy lightly seasoned nikujaga (meat and potatoes) in salty broth you need 13 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to make Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth:
  1. Prepare 150 grams Pork (thinly sliced pork belly is prefered, but offcuts are fine)
  2. Provide 4 Potatoes
  3. Take 1 Onion
  4. Provide 1 tbsp Sesame oil
  5. Get 1 clove Sliced garlic
  6. Prepare 50 ml Sake
  7. Prepare 400 ml Water
  8. You need 1 pinch ★Black pepper
  9. Take 1/2 tsp of each ★Salt and sugar
  10. Use 1 1/2 tsp ★Chinese soup stock
  11. Take For the toppings
  12. Provide 1 pinch Black pepper
  13. Provide 1 Minced green onions or chives
Steps to make Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth:
  1. Peel the potatoes and chop each into 4-5 pieces, submerge in water. Slice the onion into wedges. Cut the meat into bite-sized pieces.
  2. Add sesame oil and garlic to a heavy bottom pan. Once it's heated, add the meat and brown.
  3. Add vegetables and coat in oil. Add sake, water and the ★ ingredients. Bring to a boil. Skim the surface, cover, and simmer over medium heat for 15-20 minutes.
  4. Here it is topped with black pepper and green onions.

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. It is a stewed dish seasoned with mainly soy sauce and sugar. Or if you like smooth and creamy, use Yukon. Russet potatoes, because they are soft, tend to dissolve in the broth, but that makes this dish taste good, too.

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