Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, nikujaga - potato and meat stew -. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Nikujaga - potato and meat stew - is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Nikujaga - potato and meat stew - is something that I’ve loved my whole life. They’re nice 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 get started with this particular recipe, we have to prepare a few ingredients. You can cook nikujaga - potato and meat stew - using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Nikujaga - potato and meat stew -:
- Get 200 g thinly sliced beef
- Get 1 onion
- Make ready 1-2 carrot
- Get 4-5 potatoes
- Get 300 g Shirataki noodles
- Get 8-10 mange touts (anything green to make up the dish colorful and tasty)
- Prepare 20 g ginger
- Make ready 1 Tbs sugar
- Make ready 2 Tbs sake (or white wine)
- Get 2 Tbs mirin
- Make ready 3 Tbs soysauce
- Prepare 1 tsp vegetable oil
- Prepare 1 pinch salt
This stew is called 'nikujaga' (肉じゃが) in Japanese, which literally means meat and. Nikujaga is one of the most popular Japanese comfort food, the delicious dish includes sliced beef slow cooked with potatoes, shirataki noodles, and onion. It's the Japanese version of beef stew; however, it contains a fairly small amount of meat. The meat is added for flavor rather than substance, just like.
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 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. Warm some vegetable oil in a frying pan, then add the onions cook over a medium heat for a few moments before adding the meat and letting. 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 that is going to wrap this up with this special food nikujaga - potato and meat stew - recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
