Nikujaga - potato and meat stew -. Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese. It is a stewed dish seasoned with mainly soy sauce and sugar. It is very much mom's cooking everyone loves.
Meat is ' niku' (肉) in Japanese and potato is ' jagaimo ' (じゃがいも).
But instead of calling it 'nikujagaimo', the word for potato is shortened to 'jaga'.
Enjoy a Japanese hearty winter warmer with this nikujaga meat and potato stew.
You can cook Nikujaga - potato and meat stew - using 13 ingredients and 6 steps. Here is how you cook it.
Ingredients of Nikujaga - potato and meat stew -
- Prepare 200 g of thinly sliced beef.
- It's 1 of onion.
- Prepare 1-2 of carrot.
- You need 4-5 of potatoes.
- Prepare 300 g of Shirataki noodles.
- You need 8-10 of mange touts (anything green to make up the dish colorful and tasty).
- It's 20 g of ginger.
- Prepare 1 Tbs of sugar.
- You need 2 Tbs of sake (or white wine).
- It's 2 Tbs of mirin.
- You need 3 Tbs of soysauce.
- Prepare 1 tsp of vegetable oil.
- It's 1 pinch of salt.
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. Easy to make and delightfully filling, this nikujaga is perfect for enjoying as a main home-cooked meal. Connie Veneracion Salty, sweet and full of umami richness, nikujaga or Japanese beef and potato stew, is a delicious dish that you're not likely to find in a restaurant. Nikujaga is flavored with dashi, soy sauce, sake and mirin.
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..
Niku (肉) means "meat" in Japanese, and jaga is short for jagaimo (ジャガイモ) which means "potatoes". Put the two together, and you have yourself a Japanese stew featuring meat and potatoes! Despite the uninspired name, the dish itself is a brilliant remix of traditional western stew ingredients prepared in a Japanese way. 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.
