How To Make Nikujaga (Japanese Meat and Potato Stew) (Recipe) 肉じゃがレシピ (作り方)
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With chunks of potatoes, onion, and thinly sliced beef simmered in savory and sweet dashi broth, Japanese Meat and Potato Stew (Nikujaga) is one of the most …
We need more Mid night diner
Yummy😋👅🍠
Hello 👋 have a great day
nice as always! but I really do prefer some narration as I am often watching these videos as I cook myself to get some inspiration and cannot look at the screen the whole time. but I do understand, that narration takes extra time…
Lovin it! 👍
I might try this in the slow cooker 🤔
Hi Naomi, I have been following your channel since 2018. I love Japanese food and culture, my husband and I loved to travel to Japan. Each of your video provides us great comfort, to watching you cooking that reminds us again the time we spent in Japan. Thank you for generous sharing. ❤️❤️
Wow that is such a clean and healthy recipe!! Thank you so much!
Sooo good 😌
What is otoshibuta’s function? Loved the recipe!
Thank you Nami!! It’s getting cold where I live and that’s a perfect recipe to make right now!! You make it seem so easy!! ☺️🇧🇷
wow! Yakisoba Topping!
Looks yummy! can i substitute the noodles with glass noodles in case i can't find them?
Yummy Nikujaga😍✨I have made it many times but the way you cook is so sophisticated and the color is so beautiful and appetizing😊💕Next time I'll add the procedure of removing the sharp edges of the potatoes that I learned from you..😆
美味しそうε٩(๑>▽<)۶з過去に2回失敗して作る事諦めてしまったけど、トライしてみようかな👀
Looks so comforting!
I love nikujaga
I used to ask my Mama to make this every week. 😂
She hates nikujaga now. 😳😂
Nice recipe 👏🏻👏🏻👏🏻
Nami san, is this a reshoot? I made your nikujaga before.
Thanks for posting! What a beautiful iron pot. I love seeing the food my mother made in your channel. Now I know exactly how much of what to add instead of "until it tastes good."
Is there a reason you added the mirin, sugar, sake and and soy sauce later in the cooking process? Is that so that you can scoop up the goop after boiling but before you add tbe flavorful ingredients?
Qué rico!! Nice to see you 😊 oishï
Nice video. Have you ever done half mentori potatoes and half normal cut potatoes to see if it really make a difference? I've also noticed that drop lids are often used in japanese cookery, what do they do exactly?
I'm going to culinary school and I've never heard of anything like mentori, this isn't something Americans do or even know of, I think. It blew my mind, I love what I learn from your videos 🙂
I've seen several otherJapanese and Chinese chefs cut carrots by rolling them like that. Is there a reason other than it looks pretty to have differences in texture and shape?
Ah one of my fave dishes to eat 😁
It looks so good 🤤 now I want to make it for lunch