Steps to Prepare Quick Niku-Jaga

Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, niku-jaga. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Nikujaga (Japanese: 肉じゃが) literally means "meat and potatoes", from two of the main ingredients niku (meat) and jaga imo (potatoes). It's a comfort food for the Japanese and it is a very popular meal cooked at home. Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese. It is a stewed dish seasoned with mainly soy sauce and sugar.

Niku-Jaga is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Niku-Jaga is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have niku-jaga using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Niku-Jaga:

1. Make ready 400 g Fatty thin sliced beef
2. Make ready Potatoes
3. Prepare Carrots
4. Take Onions
5. Prepare Konjac
6. Take Seasoning liquid base
7. Make ready 400 cc Water
8. Take Soy source / Cooking sake / mirin (cooking sweet sake) / Sugar 4 tbsp(60cc)
9. Prepare Japanese soup stock (include how to make Konbu dashi)　1 tbsp(15cc)

Nikujaga quite literally translates to "meat and potatoes" - niku means "meat" and jaga means "potatoes" in Japanese. It's a comfort food and the Japanese version of beef stew. The beef in Nikujaga is added more for flavor than substance. This is a real workhorse of the Japanese home kitchen.

Steps to make Niku-Jaga:

1. Cut the cleaned vegetables into bite-sized chunks at an angle.
2. Stir-fry the beef first and then add the vegetables
3. Add wet ingredients and konjak to the pot and remove excess fat
4. Simmer covered for 20 minutes till the soup reduces.
5. Wait for 10 minutes to make sure it is well seasoned and serve with rice.

The beef in Nikujaga is added more for flavor than substance. This is a real workhorse of the Japanese home kitchen. 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. I have a Japanese foreign exchange student whose been missing the food from home..

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