Step-by-Step Guide to Make Ultimate Nikujaga - potato and meat stew -

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It is very much mom's cooking everyone loves. Potatoes used in Nikujaga are anything you like. Enjoy a Japanese hearty winter warmer with this nikujaga meat and potato stew.

Hello everybody, it is Brad, welcome to our recipe site. Today, we're going to prepare a special dish, nikujaga - potato and meat stew  -. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Nikujaga - potato and meat stew  - is one of the most well liked of current trending meals in the world. It's enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Nikujaga - potato and meat stew  - is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook nikujaga - potato and meat stew  - using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Nikujaga - potato and meat stew  -:

1. {Take of thinly sliced beef.
2. {Prepare of onion.
3. {Get of carrot.
4. {Prepare of potatoes.
5. {Get of Shirataki noodles.
6. {Get of mange touts (anything green to make up the dish colorful and tasty).
7. {Get of ginger.
8. {Take of sugar.
9. {Take of sake (or white wine).
10. {Take of mirin.
11. {Prepare of soysauce.
12. {Take of vegetable oil.
13. {Make ready of salt.

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. Easy to make and delightfully filling, this nikujaga is perfect for enjoying as a main home-cooked meal. Nikujaga, literally meaning meat-potato, is perhaps one of the most straightforward and comforting dishes in the Japanese repertoire. It's traditionally made of meat, potatoes and onion stewed in sweetened soy sauce, sometimes with konnyaku, a gluten-free noodle made from yam.

Instructions to make Nikujaga - potato and meat stew  -:

1. 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)..
2. Blanch shirataki noodle, by putting it in boiled water for 1 min..
3. 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..
4. Add just enough amount of water, so that some ingredients are appears above the water. Add mirin, soysauce, salt and let them boil..
5. When the pot comes to boil, cover with a drop-lid, simmer for 15 minutes over a middle flame..
6. Add mange touts, simmer for another minute, and stop the heat. Leave it for a couple minutes and serve..

This stew is called ' nikujaga ' (肉じゃが) in Japanese, which literally means meat and potatoes - the key ingredients of this dish. Meat is ' niku' (肉) in Japanese and potato is ' jagaimo ' (じゃがいも). But instead of calling it 'nikujagaimo', the word for potato is shortened to 'jaga'. Salty, sweet and full of umami richness, nikujaga or Japanese beef and potato stew, is a delicious dish that you're not likely to find in a restaurant. Nikujaga is flavored with dashi, soy sauce, sake and mirin.

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