Nikujaga - potato and meat stew  -
Nikujaga - potato and meat stew  -

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, nikujaga - potato and meat stew  -. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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Nikujaga - potato and meat stew  - is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Nikujaga - potato and meat stew  - is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have 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  -:
  1. Get thinly sliced beef
  2. Prepare onion
  3. Make ready carrot
  4. Prepare potatoes
  5. Take Shirataki noodles
  6. Take mange touts (anything green to make up the dish colorful and tasty)
  7. Prepare ginger
  8. Get sugar
  9. Take sake (or white wine)
  10. Take mirin
  11. Prepare soysauce
  12. Take vegetable oil
  13. 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  -:
  1. 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).
  2. Blanch shirataki noodle, by putting it in boiled water for 1 min.
  3. 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.
  4. Add just enough amount of water, so that some ingredients are appears above the water. Add mirin, soysauce, salt and let them boil.
  5. When the pot comes to boil, cover with a drop-lid, simmer for 15 minutes over a middle flame.
  6. 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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