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

Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, nikujaga (meat and potato stew). One of my favorites. This time, I am going to make it a bit tasty. This will be really 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.

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To get started with this recipe, we have to prepare a few components. You can cook 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. Make ready 1/2 Carrot
  4. Prepare 1 Onion
  5. Prepare 8 Green beans
  6. Get 150 g(5.3oz) SHIRATAKI (konjac noodles)
  7. Make ready 2 TBSP Salad Oil
  8. Prepare 400 ml (about 13 and 1/3oz) Water
  9. Prepare 10 cm KONBU
  10. Get Handful KATUOBUSHI Bonito Flakes
  11. Make ready 5 tbsp Soy sauce
  12. Prepare 4 tbsp Sugar
  13. Get 3 tbsp mirin

Easy to make and delightfully filling. 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.

Instructions 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. Nikujaga, or meat and potatoes is an easy comforting Japanese stew made with beef, potatoes and carrots. Despite the uninspired name, the dish itself. I call it stew but Japanese Meat and Potato Stew is nowhere near the Western style stew. The cooking liquid is based on the usual Japanese It is perhaps closer to Irish stew with Japanese style broth.

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