How to Make Homemade NIKUJAGA (Meat and Potato Stew)

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, Recipe of Super Quick Homemade NIKUJAGA (Meat and Potato Stew). One of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from NIKUJAGA (Meat and Potato 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 (Meat and Potato 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 (Meat and Potato Stew) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook NIKUJAGA (Meat and Potato Stew) estimated approx 40min.

To get started with this recipe, we must prepare a few ingredients. You can have NIKUJAGA (Meat and Potato Stew) using 13 ingredients and 7 steps. Here is how you can achieve that.

NIKUJAGA is one of the most popular comfort food in Japan. Once you know what NIKUJAGA taste like, You don't need to see the recipe next time. That is how Japanese people do. I never learn this recipe from mom, but taste mom's home made one.

Ingredients and spices that need to be Take to make NIKUJAGA (Meat and Potato Stew):

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

Instructions to make 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.

While this is by no means the end all be guide to cooking quick and easy lunches it is very good food for thought. The expectation is that will get your own creative juices flowing so that you are able to prepare excellent lunches for the own family without needing to accomplish too much heavy cooking in the practice.

So that is going to wrap this up for this exceptional food How to Prepare Favorite NIKUJAGA (Meat and Potato Stew). Thanks so much for reading. I'm confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!