Nikujaga - potato and meat stew -

Name: Nikujaga - potato and meat stew -
Yield: 4 servings
Cuisine: American
Ingredients: 200 g thinly sliced beef; 1 onion; 1-2 carrot; 4-5 potatoes; 300 g Shirataki noodles; 8-10 mange touts (anything green to make up the dish colorful and tasty); 20 g ginger; 1 Tbs sugar; 2 Tbs sake (or white wine); 2 Tbs mirin; 3 Tbs soysauce; 1 tsp vegetable oil; 1 pinch salt

afrikayoken @cook_5302382

Classic, standard home cooking in Japan. I like this with ginger, especially when cooking in winter, to warm up the body.

afrikayoken @cook_5302382

Classic, standard home cooking in Japan. I like this with ginger, especially when cooking in winter, to warm up the body.

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Ingredients

4 servings

200 gthinly sliced beef
1onion
1-2carrot
4-5potatoes
300 gShirataki noodles
8-10mange touts (anything green to make up the dish colorful and tasty)
20 gginger
1 Tbssugar
2 Tbssake (or white wine)
2 Tbsmirin
3 Tbssoysauce
1 tspvegetable oil
1 pinchsalt

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Steps

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.