Recipe • Nikujaga (Japanese style Pork and Potato stew)
Today, I'm sharing this easy stew Nikujaga (肉じゃが).
As the name suggests, Niku = Meat and Jaga = Potato. This is a Japanese home style pork and potato stew. It can (and should be) cooked beforehand, for the flavors to be absorbed into the ingredients, resulting in a umami-filled stew.
With meat and veggie all in a pot, it's perfect for working mums or on busy days! Just add a stir fried veggie or fried egg if you wish. 😊
|Add water and dashi stock to chicken broth and mix well.|
•Add harusame & allow it to soften in the hot stew, about 2mins. (Skip this step if the stew is cooked in advance.)
**Reheat the stew (if it was cooked way before serving). Adjust the gravy amount if needed by adding more dashi stock or water with some light soy sauce. Add harusame at this point instead of earlier on. Edamame can be added now too.
|Enjoy this bowl of warm,comforting stew!|