I just tried this today after having it on my "to-make" list for a few years. My husband and I are in love with the flavors! I had to add more water because I had more vegetables than was called for, but the taste was still strong and delicious! Thank you for your recipe and guidance.

Hi Taiji. I have been watching many of your videos and appreciate your work very much. I am learning how to cook in a more traditional Japanese style in the home. I especially love your vegetable prep, showing care and attention to selection, cleaning and quality knife work to make the final appearance delightful. I also love the cooking technique, not overcooking and seasoning well. I am moving more and more toward vegetarian and learning how to boost the umami is especially helpful. Learning how to make all the sauces and soups from scratch is so helpful. I hope you are well and doing great. I can’t thank you enough. Please keep up the excellent work. They are great! 👍

Arigato gozaimas, that looks oishi and healthy i will try this soon 💕

Just made it today. So good! Thank you for this recipe!

I am going to try to make this! It looks so good. Thanks.

Tried it today Really great

you are so perfectly right about that western kitchens are mostly overcooking vegetables. For long years I believed I did not like vegetable. Soft, mushy, tasteless, not for me. Which was not true because I loved eating row green peas while shelling, row carrot while peeling, the core of the cabbage what other people throwed away. For long years that was my favorite soup: munching row carrot, cabbage leaves and drinking a glass of water 🙂 I had to eat in a Chinese restaurant in Sidney first time in my life to learn that thinly sliced, "undercooked" vegetables taste good. Really good, and that style I can incorporate into my so called European cooking. Your Nikujaga for me is a soup. Also a main dish as it contains all necessary macronutrients including fibers too. I will try it with a bit less sugar and some mushroom as extra. I do love this kind of one-pot comfort food recipes. Maximum taste, convenient nutritional profile, less doing the dishes 🙂Just perfect. 🙏

@taijiskitchen

2 жыл бұрын

glad you like my video!! and exactly! I think thats why so many people in the west don't like (and therefore eat) veggies. but when they are cooked just right, so delicious and taste with subtle sweetness. thanx also for your comments!!

I made this today..it is so simple and taste so good! Thankyou..

I like the frugality aspect of your cooking.

Thank you for the tasty recipe. I will be adding this to my upcoming dishes 😌

I just tried your recipe today (March 15 2023). It was so good. Thank you so much!

merci beaucoup Taiji , j’dore tes recettes !

Thanks so much. I appreciate your information. Well done sir.

Thank you for sharing how to make Japanese beef soup. I have vegetables and beef like to make for this soup. You add a lot of seasonings which is kinda new to me. I don’t know some of them. I have soy sauce which I add when I make fish. I don’t have much sake but I can use rice vinegar instead? I like how you cut the carrots. My mother makes Vietnamese beef soup with light seasoning. It’s not very salty as I see you put in this style beef soup. I think it’s like a good idea but different than what I usually make. I don’t use mirin or dashi cuz I don’t shop at much Japanese places. However we have mushroom powders , shiitake powder. It’s a good seasoning I use to sweeten the broth. I’ve been watching you cook for few months and I really like your show. Keep up the great work. Thank you and happy New Years Taiji!! 🥘🍲🍚🍥🍙🧋🍯🍺🍶🥢🍱

Great 👍

I try many of your dishes, they are easy and so delicious!! Thank you for your vdo !!

@taijiskitchen

2 жыл бұрын

Hi and thank You for your feedback!! it makes me so happy to hear that you like my recipes and videos!!

Love the quality of your videos! This recipe looks amazing, cant wait to try it out :)

@taijiskitchen

3 жыл бұрын

thanx so so much for your comment!! hope it turns out as good as mine did!!

@liliacastro2508

2 жыл бұрын

Oishii Katta itaidaikimasu gambaremasu onisan domo arigatou itadaikimasu kampai domo

This is so great! Thanks!

@taijiskitchen

3 жыл бұрын

You're so welcome! and thanx for your comment! Enjoy!

Fantastic! Chicago. Thank you!

OMG That looks SOOO yummy! You say it's served as a side dish? That would be a one pot meal for us! Is there a reason for using paper kitchen towel instead of, say..foil or baking parchment?

@taijiskitchen

2 жыл бұрын

thanx! yes there is. with fin foil or baking parchment does not hold the liquid in them but instead repel it, so there will always gap btw the ingredients and the sheet. but with paper towel, although you will lose some sauce, b/c it will soak in, there will be no (or much less) gap with the ingredients, thus covering them from all sides, making it soak up the sauce.

@leighlyle2304

2 жыл бұрын

@@taijiskitchen That makes sense. Thank you

taji-san, who ever knew that old fashioned irish stew was actually invented in Japan!!!(ha-ha-ha!)seriously though, this dish must have been learnt from the European & American traders/sailors in 19th century Japan how smart is that? the japanese really are the best cooks! i imagine you coul also dd some spinach&other green leaf veggies. Seeing it's basic Irish stew, iam sure you could also add chopped cabbage

@taijiskitchen

2 жыл бұрын

really?!?! do you use soy sauce in it? I would assume, it is just a coincidence, since this dish is no older than 150 years old, fairly new in the Japanese cuisine, since before that we didn't eat animal meat. most definitely you can add any other veggies in it!

I heard of this dish of the anime girlfriend, girlfriend and it looks amazing very beautiful dish I'm going to try making it thank you very much for the video

I will make this soup 🍲 without the 🥩. It looks delicious 😋. Thank you for sharing it.

It reminds me American style of beef stew but with soy sauce and sugar. Interesting… New subscriber here. Great channel!

This is exactly the same recipe my mother did. The only minor difference is that my mother added Shirataki noodles and sometimes shiitake mushrooms.

Tolles Video !!! 😍 Weiter so ;-)

@taijiskitchen

3 жыл бұрын

danke danke!!😁

Delicious!, a question though, how do you deal with the lovely juice after eating the meat and vegetables, in my part of Britain the black country it would be customary to mop that up with a slice of bread!.

I love Japan and Japanese food. This dish looks excellent and is certainly delicious. For me it is strange to eat potatoes with rice :) I think that in Poland (where I am from) such a soup is served as a separate dish.

nice recipe :)

@taijiskitchen

3 жыл бұрын

Thanx!! enjoy!

Made a pork version today, easy to prepare if you have the Japanese ingredients, and very tasty.

that is right

Thank you for sharing all these menu. I only have Bonito flake is that ok to sub for dashi powder?

@taijiskitchen

3 жыл бұрын

you are welcome! and thank YOU for the comments! yes you could sub bonito flakes for Dashi powder. if you don't like the fiber-ness of the flakes, then you could make separate Dashi or take out the flakes at the end. or like I said in the video, Dashi is not the crucial part, so you can go without it as well! hope this helps!!

Is it ok to add a tbsp of miso to make it a miso soup?

Can you do chicken gohon (chicken rice)

What do you do with the remaining broth? Throw it away or drink it?

It does look delicious. However, why would you need rice since you already have potatoes?

the sprouts on a potato is not poisiones. however if you see a green patch or spot remove it by cutting. if the whole potato is green throw it away . a green potato is posionus. i like you coking videos. 👍👍👍👍🇸🇪🇸🇪🇸🇪🇸🇪🇸🇪

@taijiskitchen

Жыл бұрын

as much as I know, the sprouts and also the green parts are both equally poisonous. the potato build chaconine and solanine, which are both toxic to humans, in these two areas. www.healthline.com/nutrition/sprouted-potato#dangers

👍🏻

@taijiskitchen

3 жыл бұрын

you are always so fast!! thanx so much!!🤣

@Mnl9187

3 жыл бұрын

@@taijiskitchen No problem

does it tast sweet?.

🧐So basically its what we call beef stew here in America your's look delicious 🥰. If I may ask what part of Japan do you live in?

@taijiskitchen

2 жыл бұрын

oh, ya. ours is flavored with soy sauce. I actually don't live in Japan currently, but instead in Germany. thats why in many videos, you will see seasonings and such with German labels!

what is the purpose of a cooking towel?

Por favor mas despacio la traducción

Can I use aluminum foil or parchment paper as a covering instead of a paper towel?

@taijiskitchen

2 жыл бұрын

they do not work as well, since the main reason for this is to cover the surface of each pieces with liquid/sauce. but they will be better than nothing, if you are against using paper towel for some reason.

Hi...from India. I am curious to know: You never add any salt or chili in any of your preparations? Always only sugar is it? Is it that y'all generally like/prefer sweet taste?

@taijiskitchen

Жыл бұрын

Chilli is still a new thing in our cuisine, only in the last 200 years. so we don't use it that often. for the sugar, its not that we like it sweet, but Mirn (Japanese sweet rice wine) + soy sauce is the golden sauce, that we use in almost half the recipes. thats all. also sweetness add to the savoriness.

@ravulamadhubala327

Жыл бұрын

@@taijiskitchen ohh...I understand... and don't understand also a little I think 😀. Maybe if I tasted it I'd get it. Thanks.

How do you make the chineese roce?

@taijiskitchen

2 жыл бұрын

what's a Chinese roce? do you mean rice?

You don’t need to wash these, espy the potatoes???

@taijiskitchen

2 жыл бұрын

all my ingredients are pre-washed, of course. I just don't show it. i have never seen cooking shows, where they wash the ingredients.

@doc72774

2 жыл бұрын

@@taijiskitchen other shows either say wash it or show them washing. The potatoes and the daikon looked dirty

Did not know that potato sprouts were poisonous

so much sugar. thank goodness for allulose.

Looks very delicious yet simple to prepare. As a Muslim, I'd do the gyunikujaga or torinikujaga. I can't eat the religiously forbidden butanikujaga.

Hi Taiji. I have been watching many of your videos and appreciate your work very much. I am learning how to cook in a more traditional Japanese style in the home. I especially love your vegetable prep, showing care and attention to selection, cleaning and quality knife work to make the final appearance delightful. I also love the cooking technique, not overcooking and seasoning well. I am moving more and more toward vegetarian and learning how to boost the umami is especially helpful. Learning how to make all the sauces and soups from scratch is so helpful. I hope you are well and doing great. I can’t thank you enough. Please keep up the excellent work. They are great! 👍