Recipe for Delicious NIKUJAGA (Meat and Potato Stew)

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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. Enjoy a Japanese hearty winter warmer with this nikujaga meat and potato stew.

Prepare g(5.3oz-) Sliced Beef.
You need to prepare Potato.
You need to prepare Carrot.
Provide Onion.
Provide Green beans.
Use g(5.3oz) SHIRATAKI (konjac noodles).
Prepare Salad Oil.
You need to prepare (about 13 and 1/3oz) Water.
You need KONBU.
Provide KATUOBUSHI Bonito Flakes.
Use Soy sauce.
You need Sugar.
Prepare mirin.

Short Tips:

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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. 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. I call it stew but Japanese Meat and Potato Stew is nowhere near the Western style stew.

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