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

Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, nikujaga (meat and potato stew). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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.

NIKUJAGA (Meat and Potato Stew) is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. NIKUJAGA (Meat and Potato Stew) is something which I’ve loved my entire life.

To get started with this particular 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 cook it.

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

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.

Niku(肉) means "meat" in Japanese, and jaga is short for jagaimo(ジャガイモ) which means "potatoes". 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, literally meaning meat-potato, is perhaps one of the most straightforward and comforting dishes in the Japanese repertoire. It's traditionally made of meat, potatoes and onion stewed in sweetened soy sauce, sometimes with konnyaku, a gluten-free noodle made from yam.

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