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Home Dish Japanese meat and potato stew or Nikujaga (肉じゃが)

Japanese meat and potato stew or Nikujaga (肉じゃが)

Name: How to cook Japanese meat and potato stew or Nikujaga (肉じゃが) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Julie - Mrs. Lin's Kitchen

Japanese meat and potato stew or Nikujaga (肉じゃが)

Japanese meat and potato stew, also known as Nikujaga in Japanese, is a common homemade dish made of majority of chunks of potatoes with sliced meat which gives the dish the flavor. Sliced beef is most commonly used in western Japan and sliced pork is found in eastern Japan. This dish is a popular yoshoku or Japanese cuisine with western influence and is cooked in broth made of sweeten soy sauce. It is a common homemade dish therefore it’s also known as mom’s flavor (おふくろの味 or ohukurono ají) in Japan.

Ingredient

medium size potatoes

medium size yellow onion

medium size carrot

8-9 oz

shirataki (konjac noodles) This ingredient is optional if you cannot find it

1/2 lb

sliced beef

1 cup

green beans

2 tablespoon

soy sauce/gluten free soy sauce

2 tablespoon

sugar

2 tablespoon

mirin

2 tablespoon

sake

2 cups

water/dashi

Cooking instructions

* Step 1

Peel potato skin and cut it into about 1-1/2 inch cube, soak cut up potatoes in water to prevent browning.

* Step 2

Peel carrot and cut into smaller pieces. I rotate carrot as I cut so there’s more surface exposed. It helps when absorbing flavor of the marinade.

* Step 3

Cut onion into eight equal portions.

* Step 4

I bought the pre sliced beef. You can cut your own meat. Buy the best cut of beef and thinly slice it. The thinner the better.

* Step 5

String the green bean if you use this green veggie then cut to about 1-1/2 inch long.

* Step 6

Boil shirataki in boiling water for about 3 minutes to get rid of konjac smell.

* Step 7

Add 1 tablespoon of cooking oil in the pan. Add sliced beef and stir fry on high heat until half cooked. Add onion and stir until there’s fragrant. Add potato and carrot then mix. Add sugar, soy sauce, mirin and sake and mix together. Add shiratake and mix well.

* Step 8

Lower heat to medium high and cook for about 3 minutes with lid on. After 3 minutes open the lid and scoop out the scum or foam.

* Step 9

Cover lid and cook for another 15 minutes on medium heat. When 15 minutes is up, open lid and add green bean on top, cover lid and cook for another 2 minutes.

* Step 10

Open the lid, stir and serve. The flavor of nikujaga is best after sitting for 30 minutes or overnight because the flavor will be fully absorbed by the ingredients.