Update, Serving Recipe NIKUJAGA Meat and Potato Stew Delicious Nutritious

By Lou Collins | February 12, 2021

Without fail cooking ultimate NIKUJAGA (Meat and Potato Stew) easy, tasty, practical.

Hi mother, now you get present recipe NIKUJAGA (Meat and Potato Stew) with 13 ingredients and 7 steps. Below this is how to cook, please observe carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 7 stages of easy cooking NIKUJAGA (Meat and Potato Stew).

Ingredients for NIKUJAGA (Meat and Potato Stew) #

  1. Needed 150 : g(5.3oz-) Sliced Beef.

  2. Needed 4-5 : Potato.

  3. Prepare 1/2 : Carrot.

  4. Prepare 1 : Onion.

  5. Needed 8 : Green beans.

  6. Needed 150 : g(5.3oz) SHIRATAKI (konjac noodles).

  7. Prepare 2 TBSP : Salad Oil.

  8. Needed 400 ml : (about 13 and 1/3oz) Water.

  9. Needed 10 cm : KONBU.

  10. Needed Handful : KATUOBUSHI Bonito Flakes.

  11. Needed 5 tbsp : Soy sauce.

  12. Prepare 4 tbsp : Sugar.

  13. Prepare 3 tbsp : mirin.

If all basic ingredients NIKUJAGA (Meat and Potato Stew) it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.

Process Cooking 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..

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