Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, nikujaga - potato and meat stew -. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Nikujaga is one of the most popular Japanese comfort food, the delicious dish includes sliced beef slow cooked with potatoes, shirataki noodles, and onion. It's the Japanese version of beef stew; however, it contains a fairly small amount of meat. The meat is added for flavor rather than substance, just like.
Nikujaga - potato and meat stew - is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Nikujaga - potato and meat stew - is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook nikujaga - potato and meat stew - using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Nikujaga - potato and meat stew -:
- Make ready 200 g thinly sliced beef
- Make ready 1 onion
- Get 1-2 carrot
- Take 4-5 potatoes
- Take 300 g Shirataki noodles
- Take 8-10 mange touts (anything green to make up the dish colorful and tasty)
- Take 20 g ginger
- Prepare 1 Tbs sugar
- Prepare 2 Tbs sake (or white wine)
- Make ready 2 Tbs mirin
- Prepare 3 Tbs soysauce
- Make ready 1 tsp vegetable oil
- Get 1 pinch salt
The meat is almost always thinly sliced which helps it. 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. 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.
Steps to make Nikujaga - potato and meat stew -:
- Peel potatoes and carrots, cut in to bite-sized pieces(a bit larger for potatoes). Peel and cut onion into 8~10 pieces. Cut ginger into thin strips. String peas(mange touts).
- Blanch shirataki noodle, by putting it in boiled water for 1 min.
- Heat oil in a pot, cook the meat. Add sugar and sake. When the color of the meat has changed, add ginger, shirataki noodles, onion, carrot, and potato, pan fry with meat for approx. 2 min.
- Add just enough amount of water, so that some ingredients are appears above the water. Add mirin, soysauce, salt and let them boil.
- When the pot comes to boil, cover with a drop-lid, simmer for 15 minutes over a middle flame.
- Add mange touts, simmer for another minute, and stop the heat. Leave it for a couple minutes and serve.
It is a stewed dish seasoned with mainly soy sauce and sugar. It is very much mom's cooking everyone loves. Potatoes used in Nikujaga are anything you like. If you like soft and fluffy, use Russet potatoes. 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.
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