My Family's Favorite Nikujaga (Japanese Meat & Potatoes). Guess what her favorite Japanese food is? Nikujaga (Japanese: 肉じゃが) literally means "meat and potatoes", from two of the main Unlike Western stews, the simmering time is much shorter because nikujaga uses thinly sliced meat. Beef is commonly used for this dish but in eastern.

Usually the liquid part is reduced slowly to almost nothing, contrary to western style stews where the liquid or soupy part is abundant. Nikujaga (meat and potatoes) is a popular dish in Japan. Our family loves this recipe very much and it is even better w/several TBS more sugar and a few shakes more soy sauce. You can cook My Family's Favorite Nikujaga (Japanese Meat & Potatoes) using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of My Family's Favorite Nikujaga (Japanese Meat & Potatoes)

Prepare 200 grams of Beef (thinly sliced).
You need 1 of Carrot.
You need 1 of Onion.
You need 1 of packet Shirataki noodles.
It's 4 medium of Potatoes.
You need 1 of few Snow peas.
It's 400 ml of Water.
It's 3 tbsp of ☆Sugar.
It's 2 tbsp of ☆Sake and mirin.
Prepare 5 tbsp of ☆Soy sauce.

You saved Nikujaga (Japanese-style meat and potatoes) to your Favorites. 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 flavours The story about how nikujaga was invented is quite fascinating. The chef of the Imperial Japanese Navy was asked by the.

My Family's Favorite Nikujaga (Japanese Meat & Potatoes) step by step

Peel the carrot and potatoes. Cut the carrot roughly, and cut the potatoes into 4-6 pieces each. Soak the potatoes in a bowl of water, and then drain..
Cut the beef into easy to eat pieces. Slice the onion into 1 cm wedges lengthwise. Rub the shirataki noodles with salt and rinse well..
Heat vegetable oil (not listed) in a pan, and stir fry the onion briefly (no need to stir fry until it's wilted). Add the beef..
When the beef starts to change color, add carrot, potatoes and shirataki noodles, and continue stir frying..
Stir fry briefly, then add water and ☆ ingredients. Simmer over low heat, while skimming off any scum..
When a toothpick pierces easily through a potato, it's done. Turn the heat off and leave for a while to let the flavors penetrate..
Garnish with snow peas blanched in salted water, and serve..

Nikujaga quite literally translates to "meat and potatoes" - niku means "meat" and jaga means "potatoes" in Japanese. It's a comfort food and the The beef you use can be anything from ground chuck to short ribs; just make sure you use a cut with enough fat. Otherwise, the meat will get dried out. Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese. It is a stewed dish seasoned with mainly soy sauce and sugar.