Nikujaga – potato and meat stew –. Nikujaga translates literally to meat and potato. It can best be described as a Japanese beef stew recipe. It is a hearty winter dish that will be sure to.
Nikujaga, or meat and potatoes is an easy comforting Japanese stew made with beef, potatoes and carrots. My quick Nikujaga recipe comes together The most common type of meat used for Nikujaga is beef, but I've also seen it done with pork. The meat is almost always thinly sliced which helps it.
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Nikujaga translates literally to meat and potato. It can best be described as a Japanese beef stew recipe. It is a hearty winter dish that will be sure to.
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Composition Nikujaga – potato and meat stew -:
- Require 200 g for thinly sliced beef.
- You need 1 for onion.
- Prepare 1-2 – carrot.
- Require 4-5 potatoes.
- Require 300 g – Shirataki noodles.
- Give 8-10 mange touts (anything green to make up the dish colorful and tasty).
- You need 20 g of ginger.
- Provide 1 Tbs for sugar.
- Give 2 Tbs of sake (or white wine).
- Require 2 Tbs mirin.
- Provide 3 Tbs of soysauce.
- You need 1 tsp for vegetable oil.
- Prepare 1 pinch of salt.
Nikujaga is one of the most popular Japanese comfort food, the delicious dish includes sliced beef slow cooked with potatoes, shirataki noodles, and onion. It's the Japanese version of beef stew; however, it contains a fairly small amount of meat. The meat is added for flavor rather than substance, just like. Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese.
Nikujaga – potato and meat stew – making process:
- 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)..
- Blanch shirataki noodle, by putting it in boiled water for 1 min..
- 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..
- Add just enough amount of water, so that some ingredients are appears above the water. Add mirin, soysauce, salt and let them boil..
- When the pot comes to boil, cover with a drop-lid, simmer for 15 minutes over a middle flame..
- Add mange touts, simmer for another minute, and stop the heat. Leave it for a couple minutes and serve..
It is a stewed dish seasoned with mainly soy sauce and sugar. It is very much mom's Here as well, thin beef is used for Nikujaga too. So thinner meat is more suitable for the dish. I call it stew but Japanese Meat and Potato Stew is nowhere near the Western style stew. The cooking liquid is based on the usual Japanese It is perhaps closer to Irish stew with Japanese style broth.
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