Nikujyaga, Japanese meat and potato recipe



Nikujaga (肉じゃが?) (meaning meat-potato) is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables. Generally, potatoes make up the bulk of the dish, with meat mostly serving as a source of flavor. It usually is boiled until most of the liquid is evaporated. Thinly sliced beef is the most common meat used in Nikujyaga, although minced/ground beef is also popular. Pork is often used instead of beef in eastern Japan.

Nikujaga is a common home-cooked winter dish, served with a bowl of white rice and miso soup. It is also sometimes seen in izakayas. Nikujaga is considered comfort food, and some Japanese claim they crave it if they do not eat it for a long period of time[citation needed].

Nikujaga was invented by chefs of the Imperial Japanese Navy in the late 19th century. The story that Tōgō Heihachirō ordered naval cooks to create a version of the beef stews served in the British Royal Navy was devised as part of an ongoing campaign beginning in 1895 to promote the city of Maizuru, Kyoto, which hosted an Imperial Japanese Navy base where Tōgō was stationed, as the birthplace of nikujaga.[1] The municipal government of Kure, Hiroshima, responded in 1998 with a competing claim that Tōgō commissioned the dish while serving as chief of staff of the Kure naval base. If you want to read more, go to this page.

What is Shirataki? (or Itokon nyaku)


Shirataki (白滝?, often written with the hiragana しらたき) are very low carbohydrate, low calorie, thin, translucent, gelatinous traditional Japanese noodles made from devil’s tongue yam (elephant yam or the konjac yam).[1] The word “shirataki” means “white waterfall”, describing the appearance of these noodles. Largely composed of water and glucomannan, a water-soluble dietary fiber, they have little flavor of their own. 

There used to be a difference in manufacturing methods; in the Kansai region of Japan, ito konnyaku was prepared by cutting konnyaku jelly into threads, while in the Kantō region, shirataki was prepared by extruding konnyaku sol through small holes into a hot lime solution in high concentration.[7] Nowadays, both are prepared using the latter method. Ito konnyaku is generally thicker than shirataki, with a square cross section and a darker color. It is preferred in the Kansai region.

Simple Best Japanese Meatloaf and Sauce Recipe

Add a new twist to your old favorite meatloaf recipe and try a simple best Japanese Meatloaf and meat loaf sauce. It is soft and juicy, and I guarantee you’ve never had this kind of meatloaf before. Also try the new Japanese meat loaf sauce recipe for your original meat loaf!   This meat loaf doesn’t need an oven.  So you can make this smaller and individually, then you can put into the bento.   Actually, it is a bento favorite.

meat loaf

Ground meat pork and beef 50/50 —————-10 1/2oz
Onion ————————————————–1
Egg —————————————————–1
Milk —————————————————-3/5 cup
Panko ————————————————–2 4/5oz
Garlic ————————————————–1 clove

Soy sauce ————–1tbs
Worcester Sauce ————-1tbs (Like A1 sauce, Bulldog sauce)
Ketchup —————-1tbs
Nutmeg —————–pinch
Salt and pepper ——pinch

making panko panko making seasoning

Finely chop onion, and grind ginger. Sautee onion in a frying pan and saute them and put salt and pepper.
Cool onion down before putting in the meat.
First, in to the bowl, put milk, panko, garlic, egg, and seasoning ingredients and mix well.
Then, put the meat in the bowl and mix very well. Make sure to whip the meat long and hard to tenderize the meat. This is a Japanese tip to tenderize ground meat!

Then put cooled onion into the bowl and mix them together. Make shape into thick patties and cook in the pan.  At this time, if you push the middle of the oval shape meat a little bit and make middle of the patties concave.

meat 50/50 meat mix well sticky meat

You make a oval round shape meat dough and push a little in the middle of the meatloaf dough.  It is make cook quickly in the middle of the meat loaf.  (If you see the top of the page picture of meat, the middle is not brown compare to outside)

Frying pan oil should be hot so meat won’t stick to the pan. Be patient and don’t play with the meat – let it cook the meat or it may break apart. Cook one side first and do not move the meat dough around until it become golden brown color.  Heat the frying pan and oil good, before you put meat.

Flip the meat and put lid about one minute.  Make sure the heat go through the middle of the meat loaf.

Onion small —————————-1/2
Garlic ————————————1 clove
Soy sauce ——————————3tbs
Honey ———————————-1/2tsp
Rice vinegar —————————-2tbs
Sake ————————————-2tbs
Mirin ———————————–1tsp
Sesame oil —————————–1/3tsp

Put all ingredients in the blender and blend it. Do not make it totally liquid. Leave some chunks in the sauce. Put all in a separate pot and cook (not boil) about 10 minute in order to store extra sauce. This helps make this sauce store longer for other recipe or next meat loaf dinner. You will put this sauce on the meat before eating them.