Simple Way to Make Perfect Nikujaga - potato and meat stew -

Nikujaga - potato and meat stew  -.

Hey everyone, it is John, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, nikujaga - potato and meat stew  -. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Nikujaga - potato and meat stew  - is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It's appreciated by millions daily. They are nice and they look fantastic. Nikujaga - potato and meat stew  - is something which I've loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have nikujaga - potato and meat stew  - using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Nikujaga - potato and meat stew  -:

1. {Prepare 200 g of thinly sliced beef.
2. {Take 1 of onion.
3. {Make ready 1-2 of carrot.
4. {Make ready 4-5 of potatoes.
5. {Take 300 g of Shirataki noodles.
6. {Get 8-10 of mange touts (anything green to make up the dish colorful and tasty).
7. {Make ready 20 g of ginger.
8. {Prepare 1 Tbs of sugar.
9. {Take 2 Tbs of sake (or white wine).
10. {Get 2 Tbs of mirin.
11. {Make ready 3 Tbs of soysauce.
12. {Get 1 tsp of vegetable oil.
13. {Make ready 1 pinch of salt.

Steps to make Nikujaga - potato and meat stew  -:

1. 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)..
2. Blanch shirataki noodle, by putting it in boiled water for 1 min..
3. 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..
4. Add just enough amount of water, so that some ingredients are appears above the water. Add mirin, soysauce, salt and let them boil..
5. When the pot comes to boil, cover with a drop-lid, simmer for 15 minutes over a middle flame..
6. Add mange touts, simmer for another minute, and stop the heat. Leave it for a couple minutes and serve..

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