Nikujaga - potato and meat stew -. 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. Cook snow peas in boiling water for a minute. I call it stew but Japanese Meat and Potato Stew is nowhere near the Western style stew.
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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.
You can make Nikujaga - potato and meat stew - use 13 ingredients and 6 the steps. Here guides how you cook it.
The main ingredient Nikujaga - potato and meat stew - as follows:
- You need 200 g of thinly sliced beef.
- Prepare 1 of onion.
- Provide 1-2 of carrot.
- Prepare 4-5 of potatoes.
- Provide 300 g of Shirataki noodles.
- You need 8-10 of mange touts (anything green to make up the dish colorful and tasty).
- Provide 20 g of ginger.
- Prepare 1 Tbs of sugar.
- Prepare 2 Tbs of sake (or white wine).
- Provide 2 Tbs of mirin.
- Prepare 3 Tbs of soysauce.
- You need 1 tsp of vegetable oil.
- Prepare 1 pinch of salt.
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.
How 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..
It can best be described as a Japanese beef stew recipe. It is a hearty winter dish that will be sure to. With winter coming faster than expected, nothing beats good ol' meat and potatoes. Try this easy recipe for the Japanese version, known as nikujaga. Nikujaga (肉じゃが, meaning meat-potato) is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce and mirin, sometimes with ito konnyaku and vegetables.