Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, nikujaga - potato and meat stew -. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Nikujaga - potato and meat stew - is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Nikujaga - potato and meat stew - is something which I’ve loved my whole life. They’re fine and they look fantastic.
Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Check Out Great Products On eBay. Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese.
To begin with this particular recipe, we have to first prepare a few components. You can cook nikujaga - potato and meat stew - using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Nikujaga - potato and meat stew -:
- Prepare thinly sliced beef
- Make ready onion
- Prepare carrot
- Get potatoes
- Get Shirataki noodles
- Make ready mange touts (anything green to make up the dish colorful and tasty)
- Prepare ginger
- Make ready sugar
- Take sake (or white wine)
- Get mirin
- Prepare soysauce
- Take vegetable oil
- Make ready 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.
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.
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. 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'.
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