NIKUJAGA (Meat and Potato Stew)

Name: How to cook NIKUJAGA (Meat and Potato Stew) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Yuki

NIKUJAGA (Meat and Potato Stew)

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.

Ingredient

Food ration :

4 servings

Cooking time :

40min

150

g(5.3oz-) Sliced Beef

4-5

Potato

1/2

Carrot

Onion

Green beans

150

g(5.3oz) SHIRATAKI (konjac noodles)

2 TBSP

Salad Oil

400 ml

(about 13 and 1/3oz) Water

10 cm

KONBU

Handful

KATUOBUSHI Bonito Flakes

5 tbsp

Soy sauce

4 tbsp

Sugar

3 tbsp

mirin

Cooking instructions

* Step 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.

* Step 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.

* Step 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.

* Step 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.

* Step 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.