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

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, nikujaga - potato and meat stew  -. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Nikujaga - potato and meat stew  - is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Nikujaga - potato and meat stew  - is something which I’ve loved my whole life.

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. Potatoes used in Nikujaga are anything you like.

To get started with this recipe, we must first prepare a few ingredients. You can have 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  -:
  1. Get 200 g thinly sliced beef
  2. Get 1 onion
  3. Take 1-2 carrot
  4. Prepare 4-5 potatoes
  5. Prepare 300 g Shirataki noodles
  6. Take 8-10 mange touts (anything green to make up the dish colorful and tasty)
  7. Make ready 20 g ginger
  8. Prepare 1 Tbs sugar
  9. Get 2 Tbs sake (or white wine)
  10. Make ready 2 Tbs mirin
  11. Take 3 Tbs soysauce
  12. Get 1 tsp vegetable oil
  13. Prepare 1 pinch salt

Connie Veneracion 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. Nikujaga quite literally translates to "meat and potatoes" - niku means "meat" and jaga means "potatoes" in Japanese. It's a comfort food and the Japanese version of beef stew.

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.

Nikujaga quite literally translates to "meat and potatoes" - niku means "meat" and jaga means "potatoes" in Japanese. It's a comfort food and the Japanese version of beef stew. The beef in Nikujaga is added more for flavor than substance. This is a real workhorse of the Japanese home kitchen. Niku (肉) means "meat" in Japanese, and jaga is short for jagaimo (ジャガイモ) which means "potatoes".

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