Recipes NIKUJAGA (Meat and Potato Stew)

Recipes NIKUJAGA (Meat and Potato Stew)

Recipes NIKUJAGA (Meat and Potato Stew)

  1. 150 g(5. 3oz-) Sliced Beef
  2. 4-5 Potato
  3. 1/2 Carrot
  4. 1 Onion
  5. almost eight Green beans
  6. 150 g(5. 3oz) SHIRATAKI (konjac noodles)
  7. 2 TBSP Salad Engine oil
  8. 400 ml (about tough luck and 1/3oz) Water
  9. 10 cm KONBU
  10. Handful KATUOBUSHI Bonito Flakes
  11. 5 tbsp Soy sauce
  12. 4 tbsp Sugar
  13. 3 tbsp mirin
  1. First of all. To prepare the particular SHIRATAKI, Rinse and drain well. and Boil for 4 minutes, drain and reduce into easy to eat length. arranged aside.

  2. To make the particular DASHI soup stock, Put Water and KONBU in a Pot, and Steam it. Remove from the heat. Include KATSUOBUSHI Bonito Flakes. Strain the DASHI soup stock via a Strainer.

  3. Cut Potato into 4-6 pieces and soak in water. Cut carrots within rolling edges. Cut Onion into one cm slices. Cut Green beans in to 5cm. and Cut Beef into regarding 5cm.

  4. In a Large Pot, Stir-fry the particular beef with salad oil until zero longer red. Add Potato, Carrot, Onion and Stir-fry until translucent in the spud edges.

  5. Add the DASHI soup stock. Provide to a boil over low-medium heating. Skim off any foamy scum. Include Soy sauce, Sugar, MIRIN. Simmer with regard to about a quarter-hour until vegetables are soft.

  6. Include SHIRATAKI and Green beans. Simmer with regard to about 5 minutes.

  7. Right now, It’s ready to be served!! Notice: NIKUJAGA tastes better the next day time too.

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