Again looking for a japanese meat and potato stew or nikujaga (肉じゃが) recipe that is interesting? How to make it not too difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious japanese meat and potato stew or nikujaga (肉じゃが) should had aroma and taste that can provoke everyone’s taste.

{ There are many little things that can affect the taste quality of japanese meat and potato stew or nikujaga (肉じゃが), start from the type of ingredients, then selection of fresh ingredients and good, until how to process and serv it. No need dizzy if want prepare japanese meat and potato stew or nikujaga (肉じゃが) which is delicious as long as you know the trick and how to make this dish can become treat special.

Ingredients and seasonings required exist for make

1. Prepare 2 medium size potatoes
2. Prepare 1 medium size yellow onion
3. Use 1 medium size carrot
4. Prepare 8-9 oz shirataki (konjac noodles) This ingredient is optional if you cannot find it
5. Prepare 1/2 lb sliced beef
6. Use 1 cup green beans
7. Prepare 2 tablespoon soy sauce/gluten free soy sauce
8. Use 2 tablespoon sugar
9. Prepare 2 tablespoon mirin
10. Take 2 tablespoon sake
11. Prepare 2 cups water/dashi

Peel the carrot and onion, cut the carrot into rough chunks of similar size and the onion into medium wedges. Cut the meat into bitesize pieces. Take a pot and heat it on medium. Nikujaga is a classic Japanese dish, And it's one of the most popular home cooking dish.

How to make Japanese meat and potato stew or Nikujaga (肉じゃが):

1. Peel potato skin and cut it into about 1-1/2 inch cube, soak cut up potatoes in water to prevent browning.
2. Peel carrot and cut into smaller pieces. I rotate carrot as I cut so there’s more surface exposed. It helps when absorbing flavor of the marinade.
3. Cut onion into eight equal portions.
4. I bought the pre sliced beef. You can cut your own meat. Buy the best cut of beef and thinly slice it. The thinner the better.
5. String the green bean if you use this green veggie then cut to about 1-1/2 inch long.
6. Boil shirataki in boiling water for about 3 minutes to get rid of konjac smell.
7. Add 1 tablespoon of cooking oil in the pan. Add sliced beef and stir fry on high heat until half cooked. Add onion and stir until there’s fragrant. Add potato and carrot then mix. Add sugar, soy sauce, mirin and sake and mix together. Add shiratake and mix well.
8. Lower heat to medium high and cook for about 3 minutes with lid on. After 3 minutes open the lid and scoop out the scum or foam.
9. Cover lid and cook for another 15 minutes on medium heat. When 15 minutes is up, open lid and add green bean on top, cover lid and cook for another 2 minutes.
10. Open the lid, stir and serve. The flavor of nikujaga is best after sitting for 30 minutes or overnight because the flavor will be fully absorbed by the ingredients.
11. YouTube link to this recipe: https://youtu.be/XvDVxKJeAFw
12. Done and ready to serve!

My recipe has strong umami from the Dashi (Japanese stock), and the umami from dashi is truly amazing!! It's a great dish for cold season!! 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.

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