NIKUJAGA (Meat and Potato Stew)
NIKUJAGA (Meat and Potato Stew)

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, nikujaga (meat and potato stew). One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Nikujaga (Japanese: 肉じゃが) literally means "meat and potatoes", from two of the main ingredients niku (meat) and jagaimo (potatoes). Unlike Western stews, the simmering time is much shorter because nikujaga uses thinly sliced meat. Beef is commonly used for this dish but in.

NIKUJAGA (Meat and Potato Stew) is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. NIKUJAGA (Meat and Potato Stew) is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have nikujaga (meat and potato stew) using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make NIKUJAGA (Meat and Potato Stew):
  1. Make ready 150 g(5.3oz-) Sliced Beef
  2. Get 4-5 Potato
  3. Get 1/2 Carrot
  4. Prepare 1 Onion
  5. Prepare 8 Green beans
  6. Take 150 g(5.3oz) SHIRATAKI (konjac noodles)
  7. Get 2 TBSP Salad Oil
  8. Get 400 ml (about 13 and 1/3oz) Water
  9. Make ready 10 cm KONBU
  10. Prepare Handful KATUOBUSHI Bonito Flakes
  11. Prepare 5 tbsp Soy sauce
  12. Prepare 4 tbsp Sugar
  13. Prepare 3 tbsp mirin

This stew is called 'nikujaga' (肉じゃが) in Japanese, which literally means meat and. Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese. It is a stewed dish seasoned with mainly soy sauce and sugar. It is very much mom's Here as well, thin beef is used for Nikujaga too.

Steps to make NIKUJAGA (Meat and Potato Stew):
  1. First of all. To prepare the SHIRATAKI, Rinse and drain well. and Boil for 3 minutes, drain and cut into easy to eat length. set aside.
  2. To make the DASHI soup stock, Put Water and KONBU in a Pot, and Boil it. Remove from the heat. Add KATSUOBUSHI Bonito Flakes. Strain the DASHI soup stock through a Strainer.
  3. Cut Potato into 4-6 pieces and soak in water. Cut carrots in rolling edges. Cut Onion into 1 cm slices. Cut Green beans into 5cm. and Cut Beef into about 5cm.
  4. In a Large Pot, Stir-fry the beef with salad oil until no longer red. Add Potato, Carrot, Onion and Stir-fry until translucent at the potato edges.
  5. Add the DASHI soup stock. Bring to a boil over low-medium heat. Skim off any foamy scum. Add Soy sauce, Sugar, MIRIN. Simmer for about 15 minutes until vegetables are tender.
  6. Add SHIRATAKI and Green beans. Simmer for about 5 minutes.
  7. Now, It's ready to be served!! Note: NIKUJAGA tastes better the next day too.

So thinner meat is more suitable for the dish. Enjoy a Japanese hearty winter warmer with this nikujaga meat and potato stew. Nikujaga is made from thinly sliced beef stewed with potato and onions in a slightly sweet soy based sauce, normally served with a side of steamed white rice. Easy to make and delightfully filling. Nikujaga, or meat and potatoes is an easy comforting Japanese stew made with beef, potatoes and carrots.

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