How I feel on the day I make Nikujaga

If you ask me whether I've made more pork miso soup or Nikujaga, it's definitely Nikujaga.
I have an unnecessary obsession with pork miso soup, and I want to pack it with so many ingredients that I don't feel like making it unless I have plenty of mental space.
On the other hand, Nikujaga is a dish I want to eat when potatoes are in season.

✅Sake, soy sauce, mirin, sugar, bonito dashi

For Nikujaga, you can get by just fine with mentsuyu (noodle soup base) for seasoning.
However, I'm the type who likes to try various arrangements, so I used to buy the seasonings separately.
I would season it with what you might call cooking sake, soy sauce, mirin, sugar, and bonito dashi stock.
The good thing about this combination is that you can easily create a home-cooked flavor.
By combining these seasonings with various oils, you can make a variety of dishes.
For example, if you want a slightly sweet soy sauce glaze, you can use more mirin and sugar for something like Oyakodon.
Conversely, if you want to reduce the sweetness and have a sharper base flavor, try cutting back on the mirin and sugar, and you'll get a different taste.

By just changing these basic seasonings slightly to sesame oil, olive oil, consommé, or chicken bouillon powder, you can create a dramatically different flavor.

It's true that mentsuyu makes things taste good quickly, but you inevitably get tired of it.

✅Carrots, onions, pork, shirataki noodles, potatoes

These are the basic ingredients to put in Nikujaga.
If I'm in the mood, I might add shimeji mushrooms too.
The good thing about Nikujaga is that it's perfectly fine to cut the ingredients into large, irregular chunks.
Also, if you have the skills to make curry, I like that the ingredients are cut in almost the same way, which makes it easy.
My children would get tired of having curry all the time, so I would make Nikujaga for them occasionally.
Recent carrots are sweet and have less of that raw smell, so if you can cook them well with the seasonings mentioned earlier, the children will eat them without any issues.
My parents' home was a farm, so I learned by watching various ways to eat vegetables deliciously.
Onions also provide sweetness, so I would add or subtract the mirin and sugar mentioned earlier by calculating the expected sweetness of the onions.
Shirataki noodles have a distinct smell, so I would pour boiling water over them first to remove it.

✅Summary

Today, I remembered Nikujaga for the first time in a while, so I decided to write an article about it.
My Nikujaga wasn't so much about obsession as it was one of the ways I came up with to keep the children from getting bored.
By changing the seasoning a little, you can create interesting variations even with the same ingredients.
Back then, I also had the skills to transform leftover Nikujaga into different dishes.

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