Easiest Way to Prepare Quick Nikujaga - potato and meat stew -

Nikujaga - potato and meat stew  -.

Hello everybody, it's me again, Dan, welcome to our recipe site. Today, we're going to prepare a distinctive dish, nikujaga - potato and meat stew  -. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Nikujaga - potato and meat stew  - is one of the most popular of recent trending foods on earth. It's appreciated by millions daily. It's easy, it's quick, it tastes yummy. Nikujaga - potato and meat stew  - is something that I have loved my entire life. They are fine and they look fantastic.

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

Instructions 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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