Recipe of Quick Nikujaga - potato and meat stew -

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, Easiest Way to Prepare Super Quick Homemade Nikujaga - potato and meat stew -. One of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Nikujaga - potato and meat stew -, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Nikujaga - potato and meat stew - delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Nikujaga - potato and meat stew - is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few components. You can have Nikujaga - potato and meat stew - using 13 ingredients and 6 steps. Here is how you cook that.

Classic, standard home cooking in Japan. I like this with ginger, especially when cooking in winter, to warm up the body.

Ingredients and spices that need to be Make ready to make Nikujaga - potato and meat stew -:

1. 200 g thinly sliced beef
2. 1 onion
3. 1-2 carrot
4. 4-5 potatoes
5. 300 g Shirataki noodles
6. 8-10 mange touts (anything green to make up the dish colorful and tasty)
7. 20 g ginger
8. 1 Tbs sugar
9. 2 Tbs sake (or white wine)
10. 2 Tbs mirin
11. 3 Tbs soysauce
12. 1 tsp vegetable oil
13. 1 pinch salt

Steps to make 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.

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