NIKUJAGA (Meat and Potato Stew)
NIKUJAGA (Meat and Potato Stew)

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, nikujaga (meat and potato stew). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

NIKUJAGA (Meat and Potato 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 yummy. They are nice and they look fantastic. NIKUJAGA (Meat and Potato Stew) is something which I have loved my entire 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.

To get started with this recipe, we have to first prepare a few ingredients. You can have nikujaga (meat and potato stew) using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make NIKUJAGA (Meat and Potato Stew):
  1. Make ready g(5.3oz-) Sliced Beef
  2. Take Potato
  3. Take Carrot
  4. Prepare Onion
  5. Take Green beans
  6. Make ready g(5.3oz) SHIRATAKI (konjac noodles)
  7. Get Salad Oil
  8. Prepare (about 13 and 1/3oz) Water
  9. Make ready KONBU
  10. Make ready KATUOBUSHI Bonito Flakes
  11. Take Soy sauce
  12. Make ready Sugar
  13. Prepare mirin

Easy to make and delightfully filling, this nikujaga is perfect for enjoying as a main home-cooked meal. This stew is called 'nikujaga' (肉じゃが) in Japanese, which literally means meat and potatoes - the key ingredients of this dish. Meat is ' niku' (肉) in Japanese and potato is ' jagaimo ' (じゃがいも). Nikujaga, Japanese beef and potato stew, is flavored with dashi, soy sauce, sake and mirin.

Steps to make NIKUJAGA (Meat and Potato Stew):
  1. First of all. To prepare the SHIRATAKI, Rinse and drain well. and Boil for 3 minutes, drain and cut into easy to eat length. set aside.
  2. To make the DASHI soup stock, Put Water and KONBU in a Pot, and Boil it. Remove from the heat. Add KATSUOBUSHI Bonito Flakes. Strain the DASHI soup stock through a Strainer.
  3. Cut Potato into 4-6 pieces and soak in water. Cut carrots in rolling edges. Cut Onion into 1 cm slices. Cut Green beans into 5cm. and Cut Beef into about 5cm.
  4. In a Large Pot, Stir-fry the beef with salad oil until no longer red. Add Potato, Carrot, Onion and Stir-fry until translucent at the potato edges.
  5. Add the DASHI soup stock. Bring to a boil over low-medium heat. Skim off any foamy scum. Add Soy sauce, Sugar, MIRIN. Simmer for about 15 minutes until vegetables are tender.
  6. Add SHIRATAKI and Green beans. Simmer for about 5 minutes.
  7. Now, It's ready to be served!! Note: NIKUJAGA tastes better the next day too.

Niku(肉) means "meat" in Japanese, and jaga is short for jagaimo(ジャガイモ) which means "potatoes". 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. Nikujaga, literally meaning meat-potato, is perhaps one of the most straightforward and comforting dishes in the Japanese repertoire. It's traditionally made of meat, potatoes and onion stewed in sweetened soy sauce, sometimes with konnyaku, a gluten-free noodle made from yam.

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