Nikujaga - potato and meat stew  -
Nikujaga - potato and meat stew  -

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, nikujaga - potato and meat stew  -. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Nikujaga is one of the most popular Japanese comfort food, the delicious dish includes sliced beef slow cooked with potatoes, shirataki noodles, and onion. It's the Japanese version of beef stew; however, it contains a fairly small amount of meat. The meat is added for flavor rather than substance, just like.

Nikujaga - potato and meat stew  - is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Nikujaga - potato and meat stew  - is something that I’ve loved my entire life.

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 that.

The ingredients needed to make Nikujaga - potato and meat stew  -:
  1. Make ready 200 g thinly sliced beef
  2. Get 1 onion
  3. Get 1-2 carrot
  4. Get 4-5 potatoes
  5. Get 300 g Shirataki noodles
  6. Prepare 8-10 mange touts (anything green to make up the dish colorful and tasty)
  7. Get 20 g ginger
  8. Get 1 Tbs sugar
  9. Make ready 2 Tbs sake (or white wine)
  10. Get 2 Tbs mirin
  11. Prepare 3 Tbs soysauce
  12. Make ready 1 tsp vegetable oil
  13. Take 1 pinch salt

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. This stew is called 'nikujaga' (肉じゃが) in Japanese, which literally means meat and. Nikujaga, or meat and potatoes is an easy comforting Japanese stew made with beef, potatoes and carrots.

Instructions to make Nikujaga - potato and meat stew  -:
  1. 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).
  2. Blanch shirataki noodle, by putting it in boiled water for 1 min.
  3. 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.
  4. Add just enough amount of water, so that some ingredients are appears above the water. Add mirin, soysauce, salt and let them boil.
  5. When the pot comes to boil, cover with a drop-lid, simmer for 15 minutes over a middle flame.
  6. Add mange touts, simmer for another minute, and stop the heat. Leave it for a couple minutes and serve.

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. With winter coming faster than expected, nothing beats good ol' meat and potatoes. Try this easy recipe for the Japanese version, known as nikujaga. Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese.

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