How to make Niku Jaga "Japanese meat potatoes"

 How to make Nikujaga, a staple of Japanese home cooking

For 4 people

boneless pork ribs 250ｇ  

Potatoes 500ｇ 〜550ｇ

1/2  carrot

1 onion

4 sheets the snow peas

"Dashi stock"

Dashi soup "Japanese Bonito broth" 600cc

4 tablespoons soy sauce

4 tablespoons mirin

1 tablespoon sugar"I use san-on tou 三温糖"

1,  Cut pork slices into 4-5 cm widths. Peel the potatoes, and cut into 4-6 equal parts, Do not peel the carrots, chopping  into chunks the carrots to a size of about 3 cm,And Slice the onion to a width of about 2 mm along the onion fiber. Strip string the snow peas ,and boil them lightly.

"I tried to make the carrot into a flower shape this time"

2, Put the dashi stock in a pan, add the meat to the chilled dashi stock, loosen it, add the vegetables, cover the ingredients with kitchen paper, ignite and boil once over high heat.

3, When it boils, set the stove to medium heat and simmer for about 15 minutes.  * Boil the ingredients without mixing them and without moving the ingredients

4, when the soup stock is reduced to about half, turn off the heat.  Cool at room temperature for 1 to 2 hours to soak the flavor in the ingredients.

5, Bring the ingredients in the chilled pan to a boil again over medium heat.  Remove the kitchen paper covering the ingredients, tilt the pot, scoop the soup stock with a spoon, and simmer the ingredients while sprinkling on the ingredients in the pot.  Boil until you get the taste you like.  Turn off the heat when you get the taste you like.

6, After serving the ingredients on a plate, decorate the snow peas.

If you put the meat and potatoes in a tapperware, cover it, and leave the ingredients in the refrigerator overnight, the ingredients will be soaked in taste and will be delicious.

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