Nikujaga - potato and meat stew -. Nikujaga (meat and potato stew) Recipe. Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese. It is a stewed dish seasoned with mainly soy sauce and sugar.

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 translates literally to meat and potato. You can cook Nikujaga - potato and meat stew - using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Nikujaga - potato and meat stew -

Prepare 200 g of thinly sliced beef.
You need 1 of onion.
Prepare 1-2 of carrot.
You need 4-5 of potatoes.
It's 300 g of Shirataki noodles.
It's 8-10 of mange touts (anything green to make up the dish colorful and tasty).
It's 20 g of ginger.
You need 1 Tbs of sugar.
Prepare 2 Tbs of sake (or white wine).
You need 2 Tbs of mirin.
You need 3 Tbs of soysauce.
You need 1 tsp of vegetable oil.
You need 1 pinch of salt.

It can best be described as a Japanese beef stew recipe. It is a hearty winter dish that will be sure to warm you up on a cold evening. Enjoy a Japanese hearty winter warmer with this nikujaga meat and potato stew. Nikujaga is made from thinly sliced beef stewed with potato and onions in a slightly sweet soy based sauce, normally served with a side of steamed white rice.

Nikujaga - potato and meat stew - step by step

Peel potatoes and carrots, cut in to bite-sized pieces(a bit larger for potatoes). Peel and cut onion into 8~10 pieces. Cut ginger into thin strips. String peas(mange touts)..
Blanch shirataki noodle, by putting it in boiled water for 1 min..
Heat oil in a pot, cook the meat. Add sugar and sake. When the color of the meat has changed, add ginger, shirataki noodles, onion, carrot, and potato, pan fry with meat for approx. 2 min..
Add just enough amount of water, so that some ingredients are appears above the water. Add mirin, soysauce, salt and let them boil..
When the pot comes to boil, cover with a drop-lid, simmer for 15 minutes over a middle flame..
Add mange touts, simmer for another minute, and stop the heat. Leave it for a couple minutes and serve..

Easy to make and delightfully filling, this nikujaga is perfect for enjoying as a main home-cooked meal. Nikujaga, Japanese beef and potato stew, is flavored with dashi, soy sauce, sake and mirin. When I streamed Restaurant to Another World, my original intention was to watch it and write about it. Sadly, I haven't gotten past the first episode. Nikujaga quite literally translates to "meat and potatoes" - niku means "meat" and jaga means "potatoes" in Japanese.