NIKUJAGA (Meat and Potato Stew). Nikujaga (Japanese: 肉じゃが) literally means "meat and potatoes", from two of the main ingredients niku (meat) and jagaimo (potatoes). Unlike Western stews, the simmering time is much shorter because nikujaga uses thinly sliced meat. Beef is commonly used for this dish but in.

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. Click to rate this recipe: Enjoy a Japanese hearty winter warmer with this nikujaga meat and potato stew. You can cook NIKUJAGA (Meat and Potato Stew) using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of NIKUJAGA (Meat and Potato Stew)

You need 150 of g(5.3oz-) Sliced Beef.
You need 4-5 of Potato.
It's 1/2 of Carrot.
Prepare 1 of Onion.
You need 8 of Green beans.
Prepare 150 of g(5.3oz) SHIRATAKI (konjac noodles).
You need 2 TBSP of Salad Oil.
You need 400 ml of (about 13 and 1/3oz) Water.
You need 10 cm of KONBU.
You need Handful of KATUOBUSHI Bonito Flakes.
You need 5 tbsp of Soy sauce.
Prepare 4 tbsp of Sugar.
You need 3 tbsp of mirin.

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.

NIKUJAGA (Meat and Potato Stew) instructions

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..
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..
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..
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..
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..
Add SHIRATAKI and Green beans. Simmer for about 5 minutes..
Now, It's ready to be served!! Note: NIKUJAGA tastes better the next day too..

Despite the uninspired name, the dish itself. 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. This stew is called 'nikujaga' (肉じゃが) in Japanese, which literally means meat and. Nikujaga literally translated is meat and potatoes.