Hi, I’m Laura. Today, we’re going to make nikujaga (meat and potato stew) recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This will be really 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 foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. NIKUJAGA (Meat and Potato Stew) is something that I have loved my entire life.
To bewith this recipe, we have to prepare a few components. You can have nikujaga (meat and potato stew) using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make NIKUJAGA (Meat and Potato Stew):
- Take 150 g(5.3oz-) Sliced Beef
- Make ready 4-5 Potato
- Take 1/2 Carrot
- Prepare 1 Onion
- Get 8 Green beans
- Prepare 150 g(5.3oz) SHIRATAKI (konjac noodles)
- Make ready 2 TBSP Salad Oil
- Make ready 400 ml (about 13 and 1/3oz) Water
- Prepare 10 cm KONBU
- Get Handful KATUOBUSHI Bonito Flakes
- Make ready 5 tbsp Soy sauce
- Make ready 4 tbsp Sugar
- Take 3 tbsp mirin
Steps 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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