Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, nikujaga - potato and meat stew -. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Nikujaga - potato and meat stew - is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Nikujaga - potato and meat stew - is something that I have loved my whole life. They are fine and they look wonderful.
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. Warm some vegetable oil in a frying pan, then add the onions cook over a medium heat for a few moments before adding the meat and letting. Nikujaga translates literally to meat and potato.
To get started with this particular recipe, we must prepare a few components. You can cook nikujaga - potato and meat stew - using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Nikujaga - potato and meat stew -:
- Make ready 200 g thinly sliced beef
- Prepare 1 onion
- Make ready 1-2 carrot
- Make ready 4-5 potatoes
- Make ready 300 g Shirataki noodles
- Take 8-10 mange touts (anything green to make up the dish colorful and tasty)
- Take 20 g ginger
- Prepare 1 Tbs sugar
- Get 2 Tbs sake (or white wine)
- Take 2 Tbs mirin
- Get 3 Tbs soysauce
- Make ready 1 tsp vegetable oil
- Prepare 1 pinch salt
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. Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese.
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.
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. 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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