NIKUJAGA (Meat and Potato Stew).
You can cook NIKUJAGA (Meat and Potato Stew) using 13 ingredients and 7 steps. Here is how you cook it.
Ingredients of NIKUJAGA (Meat and Potato Stew)
- It's 150 of g(5.3oz-) Sliced Beef.
- You need 4-5 of Potato.
- It's 1/2 of Carrot.
- You need 1 of Onion.
- Prepare 8 of Green beans.
- Prepare 150 of g(5.3oz) SHIRATAKI (konjac noodles).
- It's 2 TBSP of Salad Oil.
- You need 400 ml of (about 13 and 1/3oz) Water.
- Prepare 10 cm of KONBU.
- You need Handful of KATUOBUSHI Bonito Flakes.
- Prepare 5 tbsp of Soy sauce.
- You need 4 tbsp of Sugar.
- You need 3 tbsp of mirin.
NIKUJAGA (Meat and Potato Stew) instructions
- 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..