Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, japanese style potato and pork stew. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
I call it stew but Japanese Meat and Potato Stew is nowhere near the Western style stew. The flavour is based on the usual Japanese flavour of slightly sweetened soy sauce with dashi stock and the sauce is not thickened. It is perhaps close to Irish stew with Japanese style broth.
Japanese Style Potato and Pork Stew is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Japanese Style Potato and Pork Stew is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have japanese style potato and pork stew using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Japanese Style Potato and Pork Stew:
- Take 500 grams Sliced pork belly (for sukiyaki/shabu shabu)
- Prepare 3 Potatoes
- Get 3 Carrots
- Make ready 2 Medium-sized onions
- Prepare 1 as needed Green Onion
- Take 500 ml Stock made of bonito flakes and hot water (can use plain water instead)
- Get 5 tbsp Mirin (to taste)
- Get 3 tbsp Soy sauce (to taste)
Nikujaga is made from thinly sliced beef stewed with potato and onions in a slightly sweet soy based sauce, normally served with a side of steamed white rice. Easy to make and delightfully filling, this nikujaga is perfect for enjoying as a main home-cooked meal. Nikujaga, Japanese beef and potato stew, is flavored with dashi, soy sauce, sake and mirin. A hearty and comforting Hungarian goulash with pork, potatoes, red bell peppers and lots of paprika powder.
Steps to make Japanese Style Potato and Pork Stew:
- Cut potatoes and carrots into bite size or size of preference. Slice the onions.
- Blanch sliced pork in a pot of boiling water. This step is to remove the smell and 'residuals' from the pork and give a clearer gravy.
- Tun on medium heat. Put olive oil on a pot/pan and add in onion. Add in the cut carrot and potato when the color of onion changed. Fry/mix the ingredients well.
- Add in the bonito stock to the level that cover the ingredients in the pot. Turn on high heat to cook until it boils, then turn it down to a simmer.
- After 10-15minutes, check if the potato and carrot is soft enough to your liking. Add in the blanched sliced pork, mirin and soy sauce. Continue to cook for another 10minutes and turn off the heat.
- You can let the stew to sit for a while before serving. Or sprinkle the green onion on the stew to serve.
This is the kind of pork stew recipe or pork goulash my grandmother used to make often. Add the pork and garlic to the onion. For this stew I used these gorgeous baby yellow potatoes, which I just cleaned really well and peeled, however, you may use any potato you like. Stir pork, chicken broth, carrots, and celery into beer mixture; bring to simmer. Bring a large pot of lightly salted water to a boil.
So that’s going to wrap it up with this special food japanese style potato and pork stew recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
