Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, nikujaga - potato and meat stew -. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Nikujaga - potato and meat stew - is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Nikujaga - potato and meat stew - is something which I have loved my entire life.
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.
To get started with this recipe, we must first prepare a few components. You can have 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 -:
- Prepare 200 g thinly sliced beef
- Make ready 1 onion
- Get 1-2 carrot
- Get 4-5 potatoes
- Get 300 g Shirataki noodles
- Take 8-10 mange touts (anything green to make up the dish colorful and tasty)
- Make ready 20 g ginger
- Prepare 1 Tbs sugar
- Take 2 Tbs sake (or white wine)
- Prepare 2 Tbs mirin
- Prepare 3 Tbs soysauce
- Make ready 1 tsp vegetable oil
- Get 1 pinch salt
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".
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.
Put the two together, and you have yourself a Japanese stew featuring meat and potatoes! Despite the uninspired name, the dish itself is a brilliant remix of traditional western stew ingredients prepared in a Japanese way. I decided to combine the two and make nikujaga or meat and potatoes. Nikujaga is a Japanese version of a beef stew that is simmered in the classic Japanese seasonings of soy, sugar, sake and mirin. The stew ends up with a really nice blend of sweet and salty which works surprising well.
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