Nikujaga Recipe / Japanese meat and potato stew / 肉じゃが

[@CHEFSLABO]

📖Print Recipe:onl.la/JtNYZeh 🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7 📸 Instagram👉onl.bz/jgP3jF8 FAQ examples: -What is kombu? -Which brand of soy sauce should I buy? -Is there any substitute of sake, mirin, kombu? (Each pages include pictures)

[@faristont4561]

You're the best japanese food chef on youtube. clear and simple instructions with lots of tips. I've learned a lot. would love to try to make this one

[@CHEFSLABO]

No worries Fariston T !! One of the reason that I make very detailed videos is that because in future, I will show these to my daughters if they ask me how to cook Japanese foods. And then in the meantime, I can just sit back and relax😂😂 There will be absolutely no hustle for me👍👍 Easy for them, easy for me😉 lol

[@Randomtiger007]

@@CHEFSLABO lol man. 😆 u r few steps a head it seems

[@eileenie6998]

@@CHEFSLABO I take your recipes and transfer to my notes app for the same reason- for my daughter in the future.

[@ellieechoes]

I liked your simple explanation about the sharp edges on the veggies.

[@Official-OpenAI]

this dish is so underrated, but I appreciate that because that means it's cheap whenever I order it in Japan. It's so f'n good and healthy.

[@CHEFSLABO]

Thank you for watching!! (ご視聴ありがとうございました！！) Nikujaga is one of the most popular Japanese home cooking dish!! The contrast of that soft juicy beef and potato is divine!! By the way, there is a behind the scene post in my Instagram account!! If you haven't checked it yet, check it out!! instagram.com/chefslabo/ 肉じゃがは日本では定番ですが、 最近では外国人の方でも知る人の多い料理になりつつあります。 日本に来た時に食べたり、配偶者さんが日本人であったりと、 色んな理由で知られつつあります！！ 因みに、今回のちょっとした撮影の裏側が 私のインスタグラムに公開されているので、 まだ見たことのない方は、是非チェックしてみてくださいね！！ instagram.com/chefslabo/

[@keyqui05]

Trimmed potato and carrots looks so cute

[@HrHaakon]

It's very interesting how this both looks western-like but also completely un-western at the same time. But most importantly it looks delicious, and it was great seeing this recipe!

[@MisterNightfish]

I really enjoy the little tips you have in each video. Especially since you don't just say what to do, but also why you do it.

[@CHEFSLABO]

Thanks MisterNightfish!!! Yeah I always try to find the best balance of how much subtitles I put in each videos. I'm glad that you like my progress!!😉👍

[@mariangelaerrigo7754]

Grazie per le buonissime ricette che ci dai e soprattutto per i consigli grande chef sei il migliore

[@tonyso9637]

not expensive but very attentive and detail. It appeared as a simple dish but so warm-with-heart. Thank You.

[@CHEFSLABO]

No worries Tony So!! Thank you for the kind words!!😉👍

[@lukechill]

me and my wifes favourite meal!! glad you covered it chef and are doing well

[@CHEFSLABO]

No worries lukechill !! I'm glad that you liked it!!👍😉

[@MSOTDTMPCAES]

Chef, you are the best. Awesome recipes, thank you!

[@anuwatfamicom4642]

หน้ากินมากเลยครับเชฟ....😍😍😍

[@RilaShinKi]

Thank you for this!!! You really need more views😭

[@CHEFSLABO]

No worries RilaShinKi !! I'll try to glow up this year!!👍 Thanks for the comment!!😉😉😉

[@YJ-es6su]

Chef, this was amazing - easy to follow, straight forward directions and such a rewarding and delicious meal for the family. Going to try your other recipe videos. Thank you!

[@kencorp1390]

You're becoming an expert in videography and food photography Chef!! I've seen your works in Instagram! Thank you once again for helping us learn new ways to cook delicious Japanese meals ü

[@CHEFSLABO]

Thanks Kenneth!! I still have lots to learn, but I think I'm not too bad right?😉 Sorry for late reply Kenneth🙏😉

[@WibsMusic]

happy to see your video keep the spirit and never get tired of giving treats for all of us

[@AkhiratulJannah1283]

This is very clear tutorial Japanese cooking and absolutely delicious 😋 😍

[@A_T216]

I'm very excited to make this when I go grocery shopping next!

[@CHEFSLABO]

No worries A T!! Thanks for your kindness for helping the other viewer by the way😉😉😉

[@ONTHEPASSWITHMAX]

I had this for makani every week when I worked at a Japanese resto. So delicious!

[@CHEFSLABO]

Thanks CULINAMAX!! Yeah this is a very common and popular home cook dish of us!! Thank you for the comment👍😉

[@joshstiltner]

Beef Stew is my favorite dish, and this looks amazing. Thank you Chef.

[@Гена-ю9д]

Good video show👍good sounds.... And colours... Thank you...

[@ffxiikd1426]

one of my favorite cooking channel :D

[@divemasteroz]

Hi found your channel yesterday and almost watched all the videos so far! Great work and my love for Japanese food simple and easy explained. Keep it up 👍🏻

[@pinoechu9308]

@CHEF'S LABO 自宅で出来るプロの味 Thank you so much for the Nikujaga video! I was so excited that you uploaded this. I made it for my now fiancee the day it came out and she loved it. And it reminded her of her home taste in Japan. Thank you for also reading your comments! Another instant food we love to eat it Ochazuke. If you ever decide to upload a video about that, I'll be sure to watch as well! Thank you for all your work :)

[@angelfox101]

Love your channel makes me wanna cook more healthy food options. Love the freshness of the dishes. Keep up the amazing job. Also thank you for all the details and instructions.

[@teresawilliams1865]

That look so good I can't wait to make it. Thank you !!!!!!😊😉

[@CHEFSLABO]

No worries Teresa!! Thanks for the comment as usual!!😉😉😉

[@kimonogames-jp]

Really looks yummy. Thanks for sharing ❤️ I ll try this soon 🙂

[@stealthflower]

Nikujaga is a fav in our household; thank you for sharing this version! It always makes me happy seeing the very aussie scenery and products in your videos, too; it feels so homey.

[@CHEFSLABO]

No worries stealthflower!! Yeah I know that feeling too!! Every time I found a good creator who shoots in Australia, I always feel happy too😉👍

[@reginagracie4406]

I really love your channel because it is so detailed and precise! My family likes my cookings now thanks to your recipes🥰 Keep up the great works chef 💕

[@Jaisha26]

Gunpla and cooking? Love it! I might try this recipe soon. Thank you so much for sharing.

[@pinksakurapetal]

Chef!!! I've just finished making Nikujaga. I followed your teaching every step again. It's so delicious. I'm glad I can make this. Your teaching videos are always the best. Kombu has become an important and staple ingredient in my kitchen ever since I watched your videos.😄

[@CHEFSLABO]

Thanks for the kind word Pinksakura Petal!! I'm really glad that my recipe helped you!!😉 I'll keep making good stuff for you then!!😁👍

[@tairis.p8553]

This channel is everything! Perfect for people like me; learning Japanese and wanting to cook some food :D

[@CHEFSLABO]

Thanks Tairis.p !! Appreciate for the comment my friend!!😉👍

[@MagisterialVoyager]

It looks so good. And it has a lot of veggies, too!

[@tohaashar]

it looks like this food is very tasty and filling ..I will try to make it

[@marilynlegaspi4412]

Oh my god I’m so very happy I found your videos. I’ve learnt a lot and try to cook more Japanese food now. Thank you for the inspiration and your very good instructions. Please post some Japanese desserts too. I would love that. Thank you chef Labo🙏🏻🌷

[@jinnychoi8422]

最高でした❤

[@kamikazitsunami]

This is why Japanese chefs are the best. They don't have to fool people with tons of spices to cover over poor quality ingredients. They coax the best flavors out of simple, high quality ingredients and know-how to balance flavors. Their knife skills and cooking techniques are the best for each ingredient that they use. The ending result is a complex and beautiful meal that you eat first with your eyes and nose and then with your mouth.

[@CHEFSLABO]

Thanks Kamikazi Tsunami!!! I appreciate for your explanation!!👍👍👍 I'll keep making good stuff for you😉

[@xizhou8739]

每次看你做菜我就变得很饿。。。 I learnt a lot from your video. Really appreciated it!! 😊

[@TX9335]

This looks absolutely amazing

[@CHEFSLABO]

Thanks Leonel!! It tastes even better!😉 Hope you will try it soon!!👍

[@TX9335]

@@CHEFSLABO It's kind of hard getting most of the ingredients here in Mexico, specially asian ones like the Kombu or the Bonito flakes, also they mark up the price but I'm def ordering everything off of amazon this week

[@AmberU]

Looks wonderful and tasty, I live in Seattle so these ingredients should be pretty easy to find.

[@jickhertz4124]

Just made it today was delicious! Reminded me of yakiniku on a hot plate. Thank you so much

[@mummycookshomemade]

This looks so delicious. I'm definitely giving this a try ❤️❤️

[@CHEFSLABO]

No worries mummy cooks homemade!! I'm sure you'll like it!!😉👍

[@ijopotzgenio3442]

So healthy.

[@AmberU]

I actually believe I can make this!

[@Tsukiyomi001]

I made it just now, it's yummy!!

[@CHEFSLABO]

That was quick!! Thank you for trying!!😉👍

[@cybersteampunk]

I like beef and potatoes, I'm gonna like this recipe for sure. Kinda fits those who have a "diet' on their New Year's resolution. Simple and superb recipe chef.

[@CHEFSLABO]

Thanks cybersteampunk!! That's a good point!! Thanks for the comment as always!!😉👍

[@tingtuygameplay]

*That look great 👍😋* *Nice Cooking, Nice Food, Nice Recipes And thank for sharing*😋😋

[@CHEFSLABO]

No worries Cooking Show!! Thank you for the comment!!😉👍

[@bgctrinity]

My favorite Japanese comfort food ♥

[@CHEFSLABO]

Thanks Tetrelle!! It's pretty good!! Hope you will try soon!!👍😉

[@noahprince350]

Taku San! Japanese precision on d trimmed veg? Love that tip!

[@CHEFSLABO]

Thanks noah!!! I wasn't sure whether I should include the trimming tips or not, but I'm glad that you liked it!!😉👍

[@noahprince350]

@@CHEFSLABO taku san, arigato gosaimasu ne. There r a lot in ur arsenal i must know! Those tips r very important! Ull be immortal to those that u teach, Senpai! 💗🇯🇵🇹🇭

[@theEumenides]

Nikujaga is one of my favorites. I wish we could get thinly sliced meat in German supermarkets!

[@A_T216]

If you freeze a bigger cut of meat for a bit, an hour-ish depending on the size, you can cut it very thinly yourself! A sharp knife helps, of course

[@CHEFSLABO]

Thanks for the comment theEumenides!! A T left you a great tips for slicing meat by your self!!😉 Thanks A T👍👍👍

[@janetlopez4725]

No deje de subir sus videos chef Bendiciones

[@rosemamix7728]

WOW! Tabetai Niku jaga yummy

[@XingX2]

Hi Chief Labo, I haven't visit your channel for a while, but I'm glad to see your subscribers have grown to 125k. Congratulations and keep up! =D

[@CHEFSLABO]

Welcome back Xing!! Glad to see your comment again my friend!! 2021 was a big year to me, but I will keep challenging this year too!! Thank you for the comment👍😉

[@gushiroma9899]

Dear Taku, Thanks for your kindness in sharing your recipes & tips with us. Your videos are fascinating, thank you! Sorry, could you pls let me know what replacement would be appropriate for sake? Many suggest white wine but I would like to follow your kind advice. And on the other hand, what would be the appropriate cut or type of meat for this nikujaga? I'll appreciate your comments!

[@CHEFSLABO]

To replace Sake, just use water. Do not use western ingredients to replace Asian ones (And same rule applies to the opposite). It has completely different flavour based different food cultures. They never work well. For the beef, use rib eye or chuck👍 If you want to find more, check the FAQ link in the description😉

[@ritz9870]

Yo brother Taku, thanks for the detailed video as always. It might be kind of boring but I was wondering if you could do one for 豆乳鍋? Appreciate you as always.

[@jickhertz4124]

I never thought of trimming the potatoes and carrots and cutting it in triangles. Would definitely make the stock less cloudy! Thank you so much for the tips and the video!

[@deebop3539]

This week I will make this, I already have all the ingredients. Chef, do you paint those ガンプラ? Do you have preference for かつお or dried anchovy dashi? Thank you!

[@CHEFSLABO]

Hi DeeBop !! I don't fully paint my ガンプラ、 but I do small things like panel-lining, top coating😉 For dashi, I prefer かつお 👍 But like dry fishes too!!😉

[@steven_farmer89]

I have gotten to a point before the video ends to like and leave a comment, because I know the recipe will be awesome. Can you do a curry udon recipe?

[@shadybad9836]

Hi mate another great video 👍👍🇬🇧 could you also tell me the type of knife you are using to cut up your potatoes please 👨‍🍳👍

[@CHEFSLABO]

Hi Shady Bad!! I attached the knife detail on below!! So you can have a look 😉 www.hocho-knife.com/misono-ux10-swedish-stainless-dimples-salmon-slicer-sujihiki-240mm/

[@katehtun92]

I just discovered this channel. I wish I had discovered it a long time ago! Woah

[@riskikilay3017]

いつかれ Your video always relaxing🥰

[@CHEFSLABO]

ありがとriski kilay!! Thanks for coming back😉😉😉

[@gregoryhattenfels7864]

Trimming the potatoes and carrots is going to drive my OCD into overdrive lol ,great looking food as always Thanks buddy ,stay safe and keep your neighbours mouths watering.

[@CHEFSLABO]

No worries Gregory!! OMG the situation in NSW about the virus is seriously scary.. Luckily I'm ok. So hope you stay safe too mate😌👍

[@MommasKitchenGrabby]

Looks so delish and super yum!

[@RuthIlongga]

sarap

[@cherriemay528]

I want to eat🤤

[@Daniha24]

Parece delicioso!

[@Audi-gd6yb]

can you do japanese shokupan please?

[@kuekzile1634]

Hi, i want to ask, is it hard to take care of the wooden cutting board? Do you need to dry it under the sun? Doesn't the cutting effect the surface of the wood?

[@CHEFSLABO]

Hi Kuek!! Yes wooden cutting boards aren't the easy ones to take care. But usually not necessary to dry under the sun unless you are in high humidity environment. But I always wipe mine with dry towel first, then dry with other dishes. Just in case for long run. Cutting usually doesn't affect the surface unless you had a bad quality board, or smashing a thick knife to the board very hard. In general, I prefer plastic chopping boards because it's easier and lighter. I only use the wooden one when I film video😅

[@kuekzile1634]

@@CHEFSLABO i see! Thanks for the answer! I do love the looks of the wooden board

[@marilynlegaspi4412]

Do you have a cook book I can purchase online? I would love that 🤩🤗

[@CHEFSLABO]

Hi Marilyn!! I don't have it now, but I am hoping i can make one in future!!👀👀👀

[@marilynlegaspi4412]

@@CHEFSLABO Please chef Labo can you teach me and your viewers how to do make Japanese doughnut “ pon de ring doughnut” ? Pleeeeeeaaaaseee🙏🏻🙏🏻🙏🏻

[@arnaprl2073]

How much dashi powder do i have to use?

[@neko7787]

😍😋

[@wagnerwei]

👍

[@CHEFSLABO]

Welcome back Wagner!! Thanks for the 👍 as usual !!😉

[@ryanc3595]

You live in Australia?

[@CHEFSLABO]

Yes I’m in Sydney👍😄

[@pakhoy8648]

Bluey!

[@Aksonjkghkh]

Хаах, с такой говядиной и готовить почти не нужно. Пусть он покажет такую же красоту с самой дешевой говядиной лопаточной части.

[@Anjirito]

I would put Onions ginger garlic in a blender then cook it

[@marj9828]

Today I learned that kitchen paper can absorb scums

[@felissia]

i like the robots