Hi, I’m Kate. Today, I will show you a way to make nikujaga (meat and potato stew) recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
NIKUJAGA (Meat and Potato Stew) Recipe
NIKUJAGA (Meat and Potato Stew) is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. NIKUJAGA (Meat and Potato Stew) is something that I’ve loved my whole life.
To bewith this particular recipe, we have to prepare a few components. You can have nikujaga (meat and potato stew) using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make NIKUJAGA (Meat and Potato Stew):
- Get 150 g(5.3oz-) Sliced Beef
- Take 4-5 Potato
- Take 1/2 Carrot
- Get 1 Onion
- Prepare 8 Green beans
- Take 150 g(5.3oz) SHIRATAKI (konjac noodles)
- Prepare 2 TBSP Salad Oil
- Take 400 ml (about 13 and 1/3oz) Water
- Take 10 cm KONBU
- Make ready Handful KATUOBUSHI Bonito Flakes
- Make ready 5 tbsp Soy sauce
- Prepare 4 tbsp Sugar
- Take 3 tbsp mirin
Instructions to make NIKUJAGA (Meat and Potato Stew):
- 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.
- 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.
- 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.
- 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.
- 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.
- Add SHIRATAKI and Green beans. Simmer for about 5 minutes.
- Now, It’s ready to be served!! Note: NIKUJAGA tastes better the next day too.
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