Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, nikujaga - potato and meat stew -. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Nikujaga - potato and meat stew - is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Nikujaga - potato and meat stew - is something which I’ve loved my entire life. They are fine and they look fantastic.
Nikujaga translates literally to meat and potato. It can best be described as a Japanese beef stew recipe. It is a hearty winter dish that will be sure to.
To begin with this recipe, we must first prepare a few ingredients. You can have 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 -:
- Take 200 g thinly sliced beef
- Take 1 onion
- Make ready 1-2 carrot
- Take 4-5 potatoes
- Make ready 300 g Shirataki noodles
- Get 8-10 mange touts (anything green to make up the dish colorful and tasty)
- Make ready 20 g ginger
- Get 1 Tbs sugar
- Take 2 Tbs sake (or white wine)
- Take 2 Tbs mirin
- Make ready 3 Tbs soysauce
- Prepare 1 tsp vegetable oil
- Prepare 1 pinch salt
The meat is added for flavor rather than substance, just like. 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.
Steps 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.
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 Here as well, thin beef is used for Nikujaga too. So thinner meat is more suitable for the dish. 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.
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