Simple Way to Prepare Award-winning NIKUJAGA (Meat and Potato Stew)
Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Perfect NIKUJAGA (Meat and Potato Stew). It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from NIKUJAGA (Meat and Potato Stew), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare NIKUJAGA (Meat and Potato Stew) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make NIKUJAGA (Meat and Potato Stew) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook NIKUJAGA (Meat and Potato Stew) estimated approx 40min.
To get started with this recipe, we have to first prepare a few components. You can cook NIKUJAGA (Meat and Potato Stew) using 13 ingredients and 7 steps. Here is how you cook it.
NIKUJAGA is one of the most popular comfort food in Japan. Once you know what NIKUJAGA taste like, You don't need to see the recipe next time. That is how Japanese people do. I never learn this recipe from mom, but taste mom's home made one.
Ingredients and spices that need to be Prepare to make NIKUJAGA (Meat and Potato Stew):
- 150 g(5.3oz-) Sliced Beef
- 4-5 Potato
- 1/2 Carrot
- 1 Onion
- 8 Green beans
- 150 g(5.3oz) SHIRATAKI (konjac noodles)
- 2 TBSP Salad Oil
- 400 ml (about 13 and 1/3oz) Water
- 10 cm KONBU
- Handful KATUOBUSHI Bonito Flakes
- 5 tbsp Soy sauce
- 4 tbsp Sugar
- 3 tbsp mirin
Instructions 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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