Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, nikujaga - potato and meat stew -. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Nikujaga - potato and meat stew - is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Nikujaga - potato and meat stew - is something which I’ve loved my entire life.
Nikujaga translates literally to meat and potato. It can best be described as a Japanese beef stew recipe. It is a hearty winter dish that will be sure to.
To begin with this recipe, we must first prepare a few ingredients. You can cook nikujaga - potato and meat stew - using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Nikujaga - potato and meat stew -:
- Make ready 200 g thinly sliced beef
- Make ready 1 onion
- Make ready 1-2 carrot
- Prepare 4-5 potatoes
- Prepare 300 g Shirataki noodles
- Get 8-10 mange touts (anything green to make up the dish colorful and tasty)
- Prepare 20 g ginger
- Make ready 1 Tbs sugar
- Make ready 2 Tbs sake (or white wine)
- Make ready 2 Tbs mirin
- Take 3 Tbs soysauce
- Make ready 1 tsp vegetable oil
- Make ready 1 pinch salt
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 Here as well, thin beef is used for Nikujaga too. So thinner meat is more suitable for the dish.
Instructions to make Nikujaga - potato and meat stew -:
- Peel potatoes and carrots, cut in to bite-sized pieces(a bit larger for potatoes). Peel and cut onion into 8~10 pieces. Cut ginger into thin strips. String peas(mange touts).
- Blanch shirataki noodle, by putting it in boiled water for 1 min.
- Heat oil in a pot, cook the meat. Add sugar and sake. When the color of the meat has changed, add ginger, shirataki noodles, onion, carrot, and potato, pan fry with meat for approx. 2 min.
- Add just enough amount of water, so that some ingredients are appears above the water. Add mirin, soysauce, salt and let them boil.
- When the pot comes to boil, cover with a drop-lid, simmer for 15 minutes over a middle flame.
- Add mange touts, simmer for another minute, and stop the heat. Leave it for a couple minutes and serve.
Nikujaga, or meat and potatoes is an easy comforting Japanese stew made with beef, potatoes and carrots. My quick Nikujaga recipe comes together The most common type of meat used for Nikujaga is beef, but I've also seen it done with pork. The meat is almost always thinly sliced which helps it. 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.
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