[Unit Project 2]How to make Nikujaga

　Do you like nikujaga? I think many people have eaten nikujaga as a standard home-cooked dish. It is said that Admiral Heihachiro Togo liked the beef stew he had eaten in England and ordered his subordinates to prepare it for meals on board the ship, which is how Nikujaga was born.

 I've loved Japanese food since I was little, and the first Japanese dish I made with my mother was Nikujaga. I thought it would be difficult to make, but it was surprisingly easy to make, so I highly recommend it. This time, I'll introduce a recipe for two people using simple ingredients.

You will need :

• One peeler
• One kitchen knife
  
• One cutting board
  
• One pot
  
• One wooden spatula
• One small bowl
• Measuring cups and spoons
• One drop lid
  
• One ladle
• Two plate and one big plate

 

Ingredients : Nikujaga (2 servings)

• Pork (200g)
• Three potatoes 
• One carrot 
  
• One onion
• Water (200ml) 
• Soy sauce (2 tablespoons)
  
• Sake (2 tablespoons)
  
• Sugar (2 tablespoons)
  
• Mirin (2 tablespoons) 
  
• Granulated Japanese soup stock (1/2 tablespoon)
  
• Oil (a little)
  

Procedures

1. Peel the potatoes with a peeler and cut them into chunks. Transfer them to a plate.
2. Peel the carrots and chop them into chunks. Transfer them to the plate with the potatoes.
3. Peel and cut the onion into wedges. Add them to the plate along with the potatoes and carrots.
4. Cut the pork into bite-sized pieces. Transfer them to a plate.
   
   
   
5. Using measuring spoons, measure soy sauce, sake, mirin, and dashi stock granules into a small bowl and mix.
   
   
   
6. Turn on the heat to medium, and when the pot is hot, add oil and fry the pork with a wooden spatula.
   
   
   
7. Once the meat has changed colour, add the onion, potato and carrot and continue to fry.
   
8. Add 2 tablespoons of sugar and 200ml of water.
   
   
   
9. Add the combined seasonings, cover with a lid, and simmer over low heat for 20 minutes.
   
   
   
   
10. Check that you can cut the potatoes and carrots with chopsticks. Once the chopsticks go through, it's done.
    
11. Place on a plate.

 Nikujaga is recommended for the cold winter months as it will warm you up. If you add green beans, the dish will look more colorful. Try adding other ingredients you like, such as konnyaku or mushrooms.

 I think this is a dish that even people who don't usually cook much can easily try, so I definitely recommend giving it a try!!