Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, nikujaga (meat and potato stew). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

NIKUJAGA (Meat and Potato Stew) is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. NIKUJAGA (Meat and Potato Stew) is something that I have loved my whole life. They are fine and they look wonderful.

Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese. It is a stewed dish seasoned with mainly soy sauce and sugar. It is very much mom's cooking everyone loves.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have nikujaga (meat and potato stew) using 13 ingredients and 7 steps. Here is how you can achieve that.

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

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

Easy to make and delightfully filling, this nikujaga is perfect for enjoying as a main home-cooked meal. This stew is called 'nikujaga' (肉じゃが) in Japanese, which literally means meat and potatoes - the key ingredients of this dish. Meat is ' niku' (肉) in Japanese and potato is ' jagaimo ' (じゃがいも). Nikujaga, Japanese beef and potato stew, is flavored with dashi, soy sauce, sake and mirin.

Instructions 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.

Niku(肉) means "meat" in Japanese, and jaga is short for jagaimo(ジャガイモ) which means "potatoes". Put the two together, and you have yourself a Japanese stew featuring meat and potatoes! Despite the uninspired name, the dish itself is a brilliant remix of traditional western stew ingredients prepared in a Japanese way. Nikujaga, literally meaning meat-potato, is perhaps one of the most straightforward and comforting dishes in the Japanese repertoire. It's traditionally made of meat, potatoes and onion stewed in sweetened soy sauce, sometimes with konnyaku, a gluten-free noodle made from yam.

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