Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, nikujaga (meat and potato stew). It is one of my favorites food recipes. For mine, 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. • Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese.
NIKUJAGA (Meat and Potato Stew) is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. NIKUJAGA (Meat and Potato Stew) is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have nikujaga (meat and potato stew) using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make NIKUJAGA (Meat and Potato Stew):
- Get 150 g(5.3oz-) Sliced Beef
- Make ready 4-5 Potato
- Prepare 1/2 Carrot
- Take 1 Onion
- Prepare 8 Green beans
- Get 150 g(5.3oz) SHIRATAKI (konjac noodles)
- Make ready 2 TBSP Salad Oil
- Make ready 400 ml (about 13 and 1/3oz) Water
- Prepare 10 cm KONBU
- Make ready Handful KATUOBUSHI Bonito Flakes
- Get 5 tbsp Soy sauce
- Prepare 4 tbsp Sugar
- Make ready 3 tbsp mirin
It is a hearty winter dish that will be sure to. Nikujaga, or meat and potatoes is an easy comforting Japanese stew made with beef, potatoes and carrots. Despite the uninspired name, the dish itself. Enjoy a Japanese hearty winter warmer with this nikujaga meat and potato stew.
Instructions to make NIKUJAGA (Meat and Potato Stew):
- 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.
- 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.
- 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.
- 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.
- 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.
- Add SHIRATAKI and Green beans. Simmer for about 5 minutes.
- Now, It's ready to be served!! Note: NIKUJAGA tastes better the next day too.
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. 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.
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