Good afternoon, are you you are looking for a recipe japanese meat and potato stew or nikujaga (肉じゃが) appetizing How to prepare it not hard. You just need to be careful, you will definitely get japanese meat and potato stew or nikujaga (肉じゃが) which is delicious with aroma and taste that can provoke our taste buds

Several things can affect the taste quality of japanese meat and potato stew or nikujaga (肉じゃが), start from the type of ingredients, next selection of fresh and good ingredients until how to make and serve. No need dizzy guys if want to prepare japanese meat and potato stew or nikujaga (肉じゃが) good as long as you know the trick then this dish is able become a treat that is very special.

Ingredients and seasonings used for prepare

1. Prepare 2 medium size potatoes
2. Use 1 medium size yellow onion
3. Prepare 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. Take 1 cup green beans
7. Use 2 tablespoon soy sauce/gluten free soy sauce
8. Use 2 tablespoon sugar
9. Take 2 tablespoon mirin
10. Prepare 2 tablespoon sake
11. Prepare 2 cups water/dashi

This savory beef stew is the epitome of comfort in a bowl, with large chunks. Add the sake, soy sauce, and sugar to a pot and bring the mixture to a boil. Layer the potatoes, carrots, beef, onions, tomatoes, and shirataki noodles in the pot. 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!! Heat vegetable oil in a frying pan and sauté the beef over medium heat. Mix the ingredients for the sauce well and add to the inner pot of rice cooker. Add the beef, onions, carrots and potatoes to the sauce.

how ? Easy isn’t it? That’s the make japanese meat and potato stew or nikujaga (肉じゃが) that you practice at home. Congratulations enjoy