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

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, nikujaga (meat and potato stew). It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

NIKUJAGA (Meat and Potato Stew) is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. NIKUJAGA (Meat and Potato Stew) is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. 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. Make ready 150 g(5.3oz-) Sliced Beef
  2. Take 4-5 Potato
  3. Prepare 1/2 Carrot
  4. Make ready 1 Onion
  5. Take 8 Green beans
  6. Take 150 g(5.3oz) SHIRATAKI (konjac noodles)
  7. Get 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. Make ready 5 tbsp Soy sauce
  12. Prepare 4 tbsp Sugar
  13. Prepare 3 tbsp mirin
Steps 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.

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