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

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.