Recipe: Tasty Using Our Family's Golden Ratio Nikujaga: Our Staple Stew

Using Our Family's Golden Ratio Nikujaga: Our Staple Stew. Nikujaga is one of the most popular Japanese comfort food, the delicious dish includes sliced beef slow Unlike Western stews, the simmering time is much shorter because nikujaga uses thinly sliced meat. Kelley wrote: Thanks for the Nikujaga recipe! From Kansai, our family likes it sweeter, and.

My version of this Japanese comfort food is loaded with melt-in-your-mouth. We are making Nikujaga, one of the most popular dishes in home cooking. This time, we will add a minimum amount of water to bring out the maximum flavor. You can cook Using Our Family's Golden Ratio Nikujaga: Our Staple Stew using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Using Our Family's Golden Ratio Nikujaga: Our Staple Stew

1. It's 400 grams of Thinly sliced and coarsely chopped beef or pork.
2. Prepare 6 large of Potatoes.
3. Prepare 1 large of Carrot.
4. Prepare 1 large of Onion.
5. You need 1 bag of Shirataki noodles.
6. It's of Golden Ratio Soup.
7. It's 400 ml of Water.
8. Prepare 4 tbsp of each Soy sauce, sake, mirin, sugar.
9. You need 1 tbsp of Dashi stock granules.

Potatoes used in Nikujaga are anything you like. If you like soft and fluffy, use Russet potatoes. Here as well, thin beef is used for Nikujaga too. So thinner meat is more suitable for the dish to get tender in a short cooking time.

Using Our Family's Golden Ratio Nikujaga: Our Staple Stew step by step

1. Cut the potatoes and carrot up roughly into fairly large pieces. Cut the onion into wedges. Wash the shirataki noodles and cut into smaller pieces..
2. Heat up a wok with 2 tablespoons of oil over high heat. Add the meat and stir fry until brown then add the cut up vegetables and stir fry briefly..
3. Add the soup ingredients. When it comes to a boil, skim off the scum and mix in the shirataki noodles. Put a small lid right on top of the simmering food (otoshibuta) and continue simmering over medium-high heat for a total of about 20 minutes, until there is almost no liquid left in the pan..
4. Mix up from the bottom after 10 minutes of simmering. Put the small lid back on and continue simmering for 10 more minutes, keeping an eye on it..
5. When there is no more simmering liquid, turn off the heat and let it stand with the small lid still on to let it steam a bit so more flavor will be absorbed. This step is important!.
6. Finished. Even with this amount, our family usually gets through it in no time..

One of the most common and very valid criticisms of. Our family loves this recipe very much and it is even better w/several TBS more sugar and a few shakes more soy sauce. Nikujaga is not meant to be a hearty beef stew. Rather the bulk of the dish is supposed to be the potatoes while the beef is there merely to flavor the broth. Made a whole pot of #nikujaga (Japanese for meat and potatoes) last night, thinking the remainder stew would be superb for lunch the next day.