Japanese cuisine, Niku-Jyaga stew

What’s Niku-jyaga? Niku is meat in Japanese and Jyaga is potatoes. Well,, you will know the rest of the details when you see the cooking directions below… This is the one of the most common home cooking in Japan. Also represented as おふくろの味/mom’s taste of cooking. For those who have been away from his or her family and missing mom’s taste would definitely love to eat this dish. This time I have slightly changed seasoning part. I wanted to add more complexity to the flavor. By adding Japan’s very well known seasoning “miso” mixing with ground white sesame, it’s become so tasteful stew! Just in case you don’t have miso.. that’s OK. You can still enjoy mom’s home cooking by simply increasing the soy sauce! The most important thing is,, DO get in side the kitchen and give it a try!! ; )

[ Ingredients ]
~serves two~
200g sliced pork
*you can substitute beef, lamb or even ground meat!
2 potatoes
1 onion
1/2 carrot
1.5 tablespoon white miso
*you CAN use other kinds of miso such as red or mixed but start with less amount.
3 tablespoon white sesame

[ seasonings A ]
1.5 tablespoon sake
1 tablespoon soy sauce
1 tablespoon mirin
1/2 tablespoon sugar
300ml water

*to see Japanese seasonings explanation please click here!



[ Directions ]
1. Peel potatoes and cut into 8 pieces or so..

* Potato for Japanese is jyaga-imo. So,, as the name of the dish says,, potatoes have to take up most of the ingredients part..
*Potato can easily dissolve while cooking, so try not to cut too small.



2. Peel carrot and cut into small piece by “rangiri” meaning,, rolling carrot by each cut so you can make irregular shape on purpose.

*This way you can make more phases on the surface and it helps carrot absorb the flavor more effectively.



3. Slice onion.

4. Cut sliced pork into 2~3.
*Substituting ground meat is also a great choice.

5. Prepare the stew seasonings mixture. Grind white sesame by coffee grinder or whatever that makes sesame power.


*Or you can buy powdered sesame.



6. Put miso & ground sesame into a bowl.

you CAN use other kinds of miso such as red or mixed one. but start with less amount. .And then make subtle adjustments by adding little more at the time as you taste.



7. Add all the seasonings “A” into another bowl.

8. Heat up a stew pot add about 1/2 teaspoon of oil and add sliced pork stir fry over medium heat. And add some salt and black pepper to taste.

9. Cook until meat changes the color and add onion.

10. Also add carrot and potato.

11. Keep stir frying until the onion gets translucent.

12. Add about 2/3 of seasoning mixture from step 7.

*the rest 1/3 will be used to dissolve the miso mixture.



13. You can leave about this much,,

14. Put a lid on the pot and simmer until carrot soften on low heat.(approximately 15~20minutes)

15. Pour the rest 1/3 seasoning mixture into the miso & sesame powder and mix well.

16. Check on the carrot see if it’s already soft. If yes, you can proceed to the next step!!

*If your carrot is sill no soft enough and water level too low, you can add a little more water to cover the ingredients and continue cooking.



17. Pour the mixture from step 15. into the pot.

*Q. Why adding this late? Why not add the miso at the first place?
A. Because miso has very delicate aroma which can vaporize very easily at high heat, so you add at the very last step to save the full flavor.



18. After letting boil for 30 seconds or so, shut off the stove.
Sprinkle some chopped green onion and sesame as you serve!

Copyright © MASA in the Kitchen- All Rights Reserved.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s