How to Prepare Homemade NIKUJAGA (Meat and Potato Stew)

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, nikujaga (meat and potato stew). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

NIKUJAGA (Meat and Potato Stew) is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. NIKUJAGA (Meat and Potato Stew) is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook nikujaga (meat and potato stew) using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make NIKUJAGA (Meat and Potato Stew):

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

Steps 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.

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