Best Recipes to Make Perfect Perfectly Spicy Kimchi Nikujaga (Meat and Potatoes)

Perfectly Spicy Kimchi Nikujaga (Meat and Potatoes). Nikujaga (Japanese: 肉じゃが) literally means "meat and potatoes", from two of the main ingredients niku (meat) and jagaimo (potatoes). Unlike Western stews, the simmering time is much shorter because nikujaga uses thinly sliced meat. Beef is commonly used for this dish but in.

The beef in Nikujaga is added more for flavor than substance. I have a regular non-pressure cooker Nikujaga recipe that this version is based off of. Do you have dishes like that in your cuisine? You can Have Perfectly Spicy Kimchi Nikujaga (Meat and Potatoes) using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Perfectly Spicy Kimchi Nikujaga (Meat and Potatoes)

1. Lets Go Prepare 3 of Potatoes.
2. It's 100 grams of Thinly sliced pork belly.
3. Lets Go Prepare 1/2 of Onion.
4. Lets Go Prepare 100 grams of Kimchi.
5. Lets Go Prepare 1/3 bunch of Chinese chives (nira).
6. Lets Go Prepare 1 tbsp of Sugar.
7. Lets Go Prepare 1 tbsp of Soy sauce.
8. Lets Go Prepare 1 tbsp of Sake.
9. It's 1 tbsp of Vegetable oil.
10. Lets Go Prepare 200 ml of Dashi (water and powdered dashi).

We call this type of dishes "ofukuro no aji (おふくろの味)". It means the flavors/tastes that you are used to and feel nostalgic about, after eating mother's cooking for years. Nikujaga (meat and potatoes) is a popular dish in Japan. All Reviews for Nikujaga (Japanese-style meat and potatoes).

Perfectly Spicy Kimchi Nikujaga (Meat and Potatoes) instructions

1. 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..
2. Heat vegetable oil in a pan and fry the pork. Add potatoes and onions and continue frying..
3. Add dashi, sugar, sake, and bring to a boil on high heat. Skimming the surface occasionally, simmer on medium heat for 15 minutes..
4. When the potato is soft enough to be poked through with a chopstick, add soy sauce, kimchi, and chives..
5. About 5 minutes later, when the liquid has evaporated, it's done..

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. 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.