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Whether you are an university student just beginning your very own cooking experiments or a seasoned chef with lots of supper events under your belt, there is always something new to learn about cooking. We hope these Nikujaga recipe and tips can help you in your kitchen tonight, and get used to fantastic home-cooked dishes.

Use Potatoes.
Use Onions.
Use small piece Ginger *sliced into thin strips.
Provide Thinly Sliced Beef (or Pork/Chicken).
You need to prepare Itokonnyaku/Shirataki (Konjac Noodles) *optional.
You need to prepare Dashi Stock OR Water.
Use Sugar.
Provide Mirin.
You need to prepare Soy Sauce.

Short Tips:

- If a recipe says to use a certain type of pan, then use that pan. If you only own one nonstick pan, the most effective tip we can give you is to wait for a good sale at a kitchen shop, then purchase yourself a stainless-steel pan and a cast iron frying pan. Additionally its sensible idea to replace low cost nonstick pans each few years, as the coating can wear down over the years.

Cut thinly sliced Beef (or Pork/Chicken) into bite size, Potatoes into 4 to 5cm pieces, and Onion(s) 1-2cm strips. *Note: I often use a thick rump steak. Simply slice it thinly and ready to use for the dish..
Place Potato, Onion and Ginger into a pot and just cover with Dashi Stock OR Water. You would need 400 to 500ml. Add Sugar, Mirin and Soy Sauce, cook over high heat..
When it starts boiling, add Beef (OR Pork, Chicken) and Itokonnyaku/Shirataki (Konjac Noodles), then cook covered until Potato is soft, stirring occasionally. *Note: Lower the heat if required, but I usually keep the high heat..
When Potato is cooked, remove the lid, and cook until the sauce is thickened, shaking and tossing occasionally..
Pour into a large serving bowl and serve..

This nikujaga recipe is made by adding sukiyaki beef, potato, and other root Nikujaga is made from thinly sliced beef stewed with potato and onions in a slightly sweet soy based sauce, normally served. Nikujaga is a Japanese version of a beef stew that is simmered in the classic Japanese seasonings of soy, sugar, sake and mirin. The stew ends up with a really nice blend of sweet and salty which works. Nikujaga does not seem typically Japanese since the main ingredients niku (meat) and jagaimo (potatoes) are historically not traditional Japanese foodstuffs. 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.

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