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

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, nikujaga (meat and potato stew). One of my favorites. For mine, I am going to make it a 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 well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. NIKUJAGA (Meat and Potato Stew) is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook nikujaga (meat and potato stew) using 13 ingredients and 7 steps. Here is how you cook that.

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

But instead of calling it 'nikujagaimo', the word for potato is shortened to 'jaga'. Salty, sweet and full of umami richness, nikujaga or Japanese beef and potato stew, is a delicious dish that you're not likely to find in a restaurant. Nikujaga is flavored with dashi, soy sauce, sake and mirin. Print Recipe Pin Recipe 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, 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. There's nothing extraordinary about meat and potatoes stewed in a sweet soy broth, and yet it's easy to find yourself taking just one more taste until half the pot is gone Patience pays off though:.

So that is going to wrap this up with this exceptional food nikujaga (meat and potato stew) recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!