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

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, nikujaga (meat and potato stew). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

NIKUJAGA (Meat and Potato Stew) is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. NIKUJAGA (Meat and Potato Stew) is something that I have loved my entire life. They are nice and they look fantastic.

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 cooking everyone loves.

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

Easy to make and delightfully filling, this nikujaga is perfect for enjoying as a main home-cooked meal. This stew is called 'nikujaga' (肉じゃが) in Japanese, which literally means meat and potatoes - the key ingredients of this dish. Meat is ' niku' (肉) in Japanese and potato is ' jagaimo ' (じゃがいも). Niku(肉) means "meat" in Japanese, and jaga is short for jagaimo(ジャガイモ) which means "potatoes".

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.

Put the two together, and you have yourself a Japanese stew featuring meat and potatoes! Despite the uninspired name, the dish itself is a brilliant remix of traditional western stew ingredients prepared in a Japanese way. Nikujaga, Japanese beef and potato stew, is flavored with dashi, soy sauce, sake and mirin. Nikujaga translates literally to meat and potato. It can best be described as a Japanese beef stew recipe.

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