Easiest Way to Prepare Delicious NIKUJAGA (Meat and Potato Stew)

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, nikujaga (meat and potato stew). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

NIKUJAGA (Meat and Potato Stew) is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. NIKUJAGA (Meat and Potato Stew) is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have nikujaga (meat and potato stew) using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make NIKUJAGA (Meat and Potato Stew):

1. Make ready 150 g(5.3oz-) Sliced Beef
2. Take 4-5 Potato
3. Make ready 1/2 Carrot
4. Take 1 Onion
5. Get 8 Green beans
6. Get 150 g(5.3oz) SHIRATAKI (konjac noodles)
7. Take 2 TBSP Salad Oil
8. Get 400 ml (about 13 and 1/3oz) Water
9. Make ready 10 cm KONBU
10. Take Handful KATUOBUSHI Bonito Flakes
11. Take 5 tbsp Soy sauce
12. Get 4 tbsp Sugar
13. Take 3 tbsp mirin

Instructions to make NIKUJAGA (Meat and Potato Stew):

1. First of all. To prepare the SHIRATAKI, Rinse and drain well. and Boil for 3 minutes, drain and cut into easy to eat length. set aside.
2. To make the DASHI soup stock, Put Water and KONBU in a Pot, and Boil it. Remove from the heat. Add KATSUOBUSHI Bonito Flakes. Strain the DASHI soup stock through a Strainer.
3. Cut Potato into 4-6 pieces and soak in water. Cut carrots in rolling edges. Cut Onion into 1 cm slices. Cut Green beans into 5cm. and Cut Beef into about 5cm.
4. In a Large Pot, Stir-fry the beef with salad oil until no longer red. Add Potato, Carrot, Onion and Stir-fry until translucent at the potato edges.
5. Add the DASHI soup stock. Bring to a boil over low-medium heat. Skim off any foamy scum. Add Soy sauce, Sugar, MIRIN. Simmer for about 15 minutes until vegetables are tender.
6. Add SHIRATAKI and Green beans. Simmer for about 5 minutes.
7. Now, It's ready to be served!! Note: NIKUJAGA tastes better the next day too.

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