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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, nikujaga (meat and potato stew). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

NIKUJAGA (Meat and Potato Stew) is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. NIKUJAGA (Meat and Potato Stew) is something which I have loved my entire life.

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