NIKUJAGA (Meat and Potato Stew)
NIKUJAGA (Meat and Potato Stew)

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, nikujaga (meat and potato stew). One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

NIKUJAGA (Meat and Potato Stew) is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. NIKUJAGA (Meat and Potato Stew) is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have 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):
  1. Make ready 150 g(5.3oz-) Sliced Beef
  2. Take 4-5 Potato
  3. Prepare 1/2 Carrot
  4. Prepare 1 Onion
  5. Make ready 8 Green beans
  6. Get 150 g(5.3oz) SHIRATAKI (konjac noodles)
  7. Get 2 TBSP Salad Oil
  8. Take 400 ml (about 13 and 1/3oz) Water
  9. Get 10 cm KONBU
  10. Get Handful KATUOBUSHI Bonito Flakes
  11. Get 5 tbsp Soy sauce
  12. Take 4 tbsp Sugar
  13. Take 3 tbsp 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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