Hi, I am Kate. Today, I will show you a way to make nikujaga (meat and potato stew) recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
NIKUJAGA (Meat and Potato Stew) Recipe
NIKUJAGA (Meat and Potato Stew) is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. NIKUJAGA (Meat and Potato Stew) is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook nikujaga (meat and potato stew) using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make NIKUJAGA (Meat and Potato Stew):
- Take 150 g(5.3oz-) Sliced Beef
- Get 4-5 Potato
- Make ready 1/2 Carrot
- Make ready 1 Onion
- Make ready 8 Green beans
- Take 150 g(5.3oz) SHIRATAKI (konjac noodles)
- Get 2 TBSP Salad Oil
- Get 400 ml (about 13 and 1/3oz) Water
- Make ready 10 cm KONBU
- Take Handful KATUOBUSHI Bonito Flakes
- Prepare 5 tbsp Soy sauce
- Take 4 tbsp Sugar
- Prepare 3 tbsp mirin
Instructions to make NIKUJAGA (Meat and Potato Stew):
- 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.
- 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.
- 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.
- 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.
- 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.
- Add SHIRATAKI and Green beans. Simmer for about 5 minutes.
- Now, It’s ready to be served!! Note: NIKUJAGA tastes better the next day too.
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