Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, nikujaga - potato and meat stew -. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Nikujaga is one of the most popular Japanese comfort food, the delicious dish includes sliced beef slow cooked with potatoes, shirataki noodles, and onion. It's the Japanese version of beef stew; however, it contains a fairly small amount of meat. The meat is added for flavor rather than substance, just like. Nikujaga translates literally to meat and potato.
Nikujaga - potato and meat stew - is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Nikujaga - potato and meat stew - is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have nikujaga - potato and meat stew - using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Nikujaga - potato and meat stew -:
- Get 200 g thinly sliced beef
- Take 1 onion
- Take 1-2 carrot
- Take 4-5 potatoes
- Make ready 300 g Shirataki noodles
- Make ready 8-10 mange touts (anything green to make up the dish colorful and tasty)
- Take 20 g ginger
- Take 1 Tbs sugar
- Take 2 Tbs sake (or white wine)
- Make ready 2 Tbs mirin
- Make ready 3 Tbs soysauce
- Take 1 tsp vegetable oil
- Make ready 1 pinch salt
This stew is called 'nikujaga' (肉じゃが) in Japanese, which literally means meat and. Nikujaga, or meat and potatoes is an easy comforting Japanese stew made with beef, potatoes and carrots. My quick Nikujaga recipe comes together The most common type of meat used for Nikujaga is beef, but I've also seen it done with pork. The meat is almost always thinly sliced which helps it.
Steps to make Nikujaga - potato and meat stew -:
- 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).
- Blanch shirataki noodle, by putting it in boiled water for 1 min.
- 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.
- Add just enough amount of water, so that some ingredients are appears above the water. Add mirin, soysauce, salt and let them boil.
- When the pot comes to boil, cover with a drop-lid, simmer for 15 minutes over a middle flame.
- Add mange touts, simmer for another minute, and stop the heat. Leave it for a couple minutes and serve.
My quick Nikujaga recipe comes together The most common type of meat used for Nikujaga is beef, but I've also seen it done with pork. The meat is almost always thinly sliced which helps it. Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese. It is a stewed dish seasoned with mainly soy sauce and sugar. It is very much mom's Here as well, thin beef is used for Nikujaga too.
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