Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, nikujaga - potato and meat stew  -. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Nikujaga - potato and meat stew  - is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Nikujaga - potato and meat stew  - is something that I have loved my entire life.

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.

To get started with this particular recipe, we must prepare a few ingredients. You can cook nikujaga - potato and meat stew  - using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Nikujaga - potato and meat stew  -:

1. Prepare 200 g thinly sliced beef
2. Get 1 onion
3. Prepare 1-2 carrot
4. Take 4-5 potatoes
5. Take 300 g Shirataki noodles
6. Make ready 8-10 mange touts (anything green to make up the dish colorful and tasty)
7. Take 20 g ginger
8. Take 1 Tbs sugar
9. Prepare 2 Tbs sake (or white wine)
10. Prepare 2 Tbs mirin
11. Get 3 Tbs soysauce
12. Take 1 tsp vegetable oil
13. Get 1 pinch salt

Nikujaga is one of the most popular Japanese comfort food, the delicious dish includes sliced beef slow cooked with potatoes, shirataki noodles, and onion. It's the Japanese version of beef stew; however, it contains a fairly small amount of meat. The meat is added for flavor rather than substance, just like. Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese.

Steps to make Nikujaga - potato and meat stew  -:

1. Peel potatoes and carrots, cut in to bite-sized pieces(a bit larger for potatoes). Peel and cut onion into 8~10 pieces. Cut ginger into thin strips. String peas(mange touts).
2. Blanch shirataki noodle, by putting it in boiled water for 1 min.
3. Heat oil in a pot, cook the meat. Add sugar and sake. When the color of the meat has changed, add ginger, shirataki noodles, onion, carrot, and potato, pan fry with meat for approx. 2 min.
4. Add just enough amount of water, so that some ingredients are appears above the water. Add mirin, soysauce, salt and let them boil.
5. When the pot comes to boil, cover with a drop-lid, simmer for 15 minutes over a middle flame.
6. Add mange touts, simmer for another minute, and stop the heat. Leave it for a couple minutes and serve.

It is a stewed dish seasoned with mainly soy sauce and sugar. 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. Nikujaga, or meat and potatoes is an easy comforting Japanese stew made with beef, potatoes and carrots. My quick Nikujaga recipe comes together The most common type of meat used for Nikujaga is beef, but I've also seen it done with pork.

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