Recipe of Speedy NIKUJAGA (Meat and Potato Stew)

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NIKUJAGA (Meat and Potato Stew).

NIKUJAGA (Meat and Potato Stew)

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, nikujaga (meat and potato stew). One of my favorites. 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 well liked of current trending foods in the world. It is appreciated by millions daily. It's simple, it's quick, it tastes delicious. NIKUJAGA (Meat and Potato Stew) is something that I've loved my whole life. They're nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. 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):

  1. {Prepare 150 of g(5.3oz-) Sliced Beef.
  2. {Get 4-5 of Potato.
  3. {Make ready 1/2 of Carrot.
  4. {Prepare 1 of Onion.
  5. {Make ready 8 of Green beans.
  6. {Take 150 of g(5.3oz) SHIRATAKI (konjac noodles).
  7. {Prepare 2 TBSP of Salad Oil.
  8. {Get 400 ml of (about 13 and 1/3oz) Water.
  9. {Make ready 10 cm of KONBU.
  10. {Make ready Handful of KATUOBUSHI Bonito Flakes.
  11. {Take 5 tbsp of Soy sauce.
  12. {Prepare 4 tbsp of Sugar.
  13. {Take 3 tbsp of 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..

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