Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, nikujaga - potato and meat stew -. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Nikujaga (meat and potato stew) Recipe. Nikujaga is made from thinly sliced beef stewed with potato and onions in a slightly sweet soy based sauce, normally served with a side of steamed white rice. Easy to make and delightfully filling, this nikujaga is perfect for enjoying as a main home-cooked meal.
Nikujaga - potato and meat stew - is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Nikujaga - potato and meat stew - is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook nikujaga - potato and meat stew - using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Nikujaga - potato and meat stew -:
- Make ready 200 g thinly sliced beef
- Prepare 1 onion
- Prepare 1-2 carrot
- Make ready 4-5 potatoes
- Take 300 g Shirataki noodles
- Make ready 8-10 mange touts (anything green to make up the dish colorful and tasty)
- Make ready 20 g ginger
- Prepare 1 Tbs sugar
- Prepare 2 Tbs sake (or white wine)
- Make ready 2 Tbs mirin
- Get 3 Tbs soysauce
- Get 1 tsp vegetable oil
- Make ready 1 pinch salt
Despite the uninspired name, the dish itself is a brilliant remix of traditional western stew ingredients prepared in a Japanese way. Nikujaga is not meant to be a hearty beef stew. Rather the bulk of the dish is supposed to be the potatoes while the beef is there merely to flavor the broth. Literally Nikujaga means meat and potatoes.
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.
Niku is meat and jaga is the short form of Jagaimo, which means potatoes. Basically the meat and potatoes are stewed in soy sauce which has been sweetened with mirin and sugar. Nikujaga is a traditional dish and recipe that Japanese mothers pass down from generation to generation. Nikujaga (Japanese: 肉じゃが) literally means "meat and potatoes", from two of the main ingredients niku (meat) and jagaimo (potatoes). It's a comfort food for the Japanese and it is a very popular meal cooked at home.
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