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Step-by-Step Guide to Make Perfect NIKUJAGA (Meat and Potato Stew)

NIKUJAGA (Meat and Potato Stew).

Step-by-Step Guide to Make Perfect NIKUJAGA (Meat and Potato Stew)

Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, nikujaga (meat and potato stew). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

NIKUJAGA (Meat and Potato Stew) is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. NIKUJAGA (Meat and Potato Stew) is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have nikujaga (meat and potato stew) using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make NIKUJAGA (Meat and Potato Stew):

  1. Get 150 of g(5.3oz-) Sliced Beef.
  2. Prepare 4-5 of Potato.
  3. Prepare 1/2 of Carrot.
  4. Prepare 1 of Onion.
  5. Make ready 8 of Green beans.
  6. Prepare 150 of g(5.3oz) SHIRATAKI (konjac noodles).
  7. Prepare 2 TBSP of Salad Oil.
  8. Prepare 400 ml of (about 13 and 1/3oz) Water.
  9. Make ready 10 cm of KONBU.
  10. Take Handful of KATUOBUSHI Bonito Flakes.
  11. Prepare 5 tbsp of Soy sauce.
  12. Make ready 4 tbsp of Sugar.
  13. Make ready 3 tbsp of 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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