1. Peel carrot then cut into bite sized pieces, cutting it diagonally & turning it with each cut
2. Peel potatoes then cut into bite sized pieces
3. Peel onions then cut into wedges, keeping core intact
4. Cut konjac noodles into bite sized pieces
5. Boil water in a pot then put konjac noodles in it to boil for 1 minute
6. After boiling, rinse konjac noodles in cold water, transfer it to a bowl with cold water, then strain it into another bowl
7. Boil water in a pot, blanch green peas to remove canned smell, transfer it to a bowl with cold water to shock them, then strain them into another bowl
8. Cut meat into bite sized pieces
9. In a bowl / container make seasoning by adding the mirin, sugar, cooking sake, and katsuo-dashi powder then mix everything together
10. Heat a pot then add cooking oil
11. Add meat into pot to cook until no longer raw then remove it from pot for later
12. Using the same pot the meat was cooked in, add the onions and carrots to stir-fry until onions are translucent and ingredients are coated in oil, add a little more cooking oil as needed
13. Once onions are translucent add potatoes & konjac noodles
14. Add enough water to cover the ingredients in the pot
15. Add the seasoning made earlier into the pot
16. Add the meat on top of the pot then place a drop lid on top*
*If you don’t have a drop lid, a otoshibuta, we have easy instructions how to make a simple lid with aluminum foil & scissors here https://youtu.be/PFeMPbcXcjc
17. Put the pot on the stove top then turn the heat on to medium high for 5-10 minutes, remove any scum you see which floats on the top during this time
18. Poke a potato to see if its cooked through & if it is add the soy sauce
19. Turn the heat on to high for 10-15 minutes to let it simmer down, watching it as it does to ensure nothing burns*
*Halfway through stir the pot or lift it up to jiggle it around to change position of ingredients to cook evenly
20. When the broth in the pot is 1/3 of what you started with turn off the heat
21. Plate the stew then garnish it with the green peas before serving*
*Nikujaga can be served immediately after cooking but if you let it sit in the pot for at least 3 hours it lets the ingredients absorb the broth and its flavor, giving you a more flavorful stew with every bite.
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Watch how it was made here [https://youtu.be/6hxle5O5YUM](https://youtu.be/6hxle5O5YUM)
Recipe for 4 servings
Ingredients:
200 g beef trimmings/pork belly
4 medium / 2 large potatoes
1 medium carrot
2 medium onions
1 bag konjac noodles (200g)
1 can green peas
2-3 tbsp sugar*
2-3 tbsp mirin*
1 tbsp cooking sake
1 tsp katuso-dashi powder
5 tbsp soy sauce
Water as needed
Cooking oil as needed
*Use 3 tbsp if you want a sweeter broth
Recipe:
1. Peel carrot then cut into bite sized pieces, cutting it diagonally & turning it with each cut
2. Peel potatoes then cut into bite sized pieces
3. Peel onions then cut into wedges, keeping core intact
4. Cut konjac noodles into bite sized pieces
5. Boil water in a pot then put konjac noodles in it to boil for 1 minute
6. After boiling, rinse konjac noodles in cold water, transfer it to a bowl with cold water, then strain it into another bowl
7. Boil water in a pot, blanch green peas to remove canned smell, transfer it to a bowl with cold water to shock them, then strain them into another bowl
8. Cut meat into bite sized pieces
9. In a bowl / container make seasoning by adding the mirin, sugar, cooking sake, and katsuo-dashi powder then mix everything together
10. Heat a pot then add cooking oil
11. Add meat into pot to cook until no longer raw then remove it from pot for later
12. Using the same pot the meat was cooked in, add the onions and carrots to stir-fry until onions are translucent and ingredients are coated in oil, add a little more cooking oil as needed
13. Once onions are translucent add potatoes & konjac noodles
14. Add enough water to cover the ingredients in the pot
15. Add the seasoning made earlier into the pot
16. Add the meat on top of the pot then place a drop lid on top*
*If you don’t have a drop lid, a otoshibuta, we have easy instructions how to make a simple lid with aluminum foil & scissors here https://youtu.be/PFeMPbcXcjc
17. Put the pot on the stove top then turn the heat on to medium high for 5-10 minutes, remove any scum you see which floats on the top during this time
18. Poke a potato to see if its cooked through & if it is add the soy sauce
19. Turn the heat on to high for 10-15 minutes to let it simmer down, watching it as it does to ensure nothing burns*
*Halfway through stir the pot or lift it up to jiggle it around to change position of ingredients to cook evenly
20. When the broth in the pot is 1/3 of what you started with turn off the heat
21. Plate the stew then garnish it with the green peas before serving*
*Nikujaga can be served immediately after cooking but if you let it sit in the pot for at least 3 hours it lets the ingredients absorb the broth and its flavor, giving you a more flavorful stew with every bite.
Hope you enjoy making it and eating it too!