Easiest Way to Make Jamie Oliver NIKUJAGA (Meat and Potato Stew)

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, nikujaga (meat and potato stew). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Beef, potatoes, shirataki noodles, and onion simmered in dashi broth, Nikujaga (meat & potato stew) is an iconic home-cooked dish in Japan. Nikujaga (Japanese: 肉じゃが) literally means "meat and potatoes", from two of the main ingredients niku (meat) and jagaimo (potatoes). Nikujaga translates literally to meat and potato. It can best be described as a Japanese beef stew recipe.

NIKUJAGA (Meat and Potato Stew) is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. NIKUJAGA (Meat and Potato Stew) is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook nikujaga (meat and potato stew) using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make NIKUJAGA (Meat and Potato Stew):

1. Get 150 g(5.3oz-) Sliced Beef
2. Get 4-5 Potato
3. Take 1/2 Carrot
4. Prepare 1 Onion
5. Prepare 8 Green beans
6. Get 150 g(5.3oz) SHIRATAKI (konjac noodles)
7. Make ready 2 TBSP Salad Oil
8. Get 400 ml (about 13 and 1/3oz) Water
9. Take 10 cm KONBU
10. Get Handful KATUOBUSHI Bonito Flakes
11. Take 5 tbsp Soy sauce
12. Prepare 4 tbsp Sugar
13. Make ready 3 tbsp mirin

So thinner meat is more suitable for the dish. Nikujaga (肉じゃが, lit. "Meat [&] Potatoes" ) is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce and mirin, sometimes with ito konnyaku and vegetables; Nikujaga is an example of yōshoku (Western-influenced (Fusion cuisine) style of Japanese cuisine). I call it stew but Japanese Meat and Potato Stew is nowhere near the Western style stew. The cooking liquid is based on the usual Japanese It is perhaps closer to Irish stew with Japanese style broth.

Instructions to make NIKUJAGA (Meat and Potato Stew):

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Add SHIRATAKI and Green beans. Simmer for about 5 minutes.
7. Now, It's ready to be served!! Note: NIKUJAGA tastes better the next day too.

I call it stew but Japanese Meat and Potato Stew is nowhere near the Western style stew. The cooking liquid is based on the usual Japanese It is perhaps closer to Irish stew with Japanese style broth. This stew is called 'nikujaga' (肉じゃが) in Japanese, which literally means meat and. 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.

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