Nikujaga - potato and meat stew -. This nikujaga recipe is made by adding sukiyaki beef, potato, and other root vegetables to a dashi soup stock and letting it stew. Enjoy a Japanese hearty winter warmer with this nikujaga meat and potato stew. Cook snow peas in boiling water for a minute.

The meat is almost always thinly sliced which helps it. I call it stew but Japanese Meat and Potato Stew is nowhere near the Western style stew. The cooking liquid is based on the usual Japanese It is perhaps closer to Irish stew with Japanese style broth. You can cook Nikujaga - potato and meat stew - using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Nikujaga - potato and meat stew -

It's 200 g of thinly sliced beef.
It's 1 of onion.
It's 1-2 of carrot.
You need 4-5 of potatoes.
You need 300 g of Shirataki noodles.
You need 8-10 of mange touts (anything green to make up the dish colorful and tasty).
Prepare 20 g of ginger.
Prepare 1 Tbs of sugar.
You need 2 Tbs of sake (or white wine).
You need 2 Tbs of mirin.
It's 3 Tbs of soysauce.
Prepare 1 tsp of vegetable oil.
Prepare 1 pinch of salt.

This stew is called 'nikujaga' (肉じゃが) in Japanese, which literally means meat and. 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 - potato and meat stew - step by step

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 translates literally to meat and potato. It can best be described as a Japanese beef stew recipe. It is a hearty winter dish that will be sure to. Nikujaga, or stewed potatoes with meat, is one of the mainstays of Japanese-style mother's cooking. Traditionally, this is eaten with plain rice, but if the idea of potatoes and rice is sort of overwhelming to you, reduce the amount of soy sauce in the stewing liquid to make it less salty.