Japanese Meat And Potato Stew Or Nikujaga (肉じゃが) Recipe by Julie - Mrs. Lin's Kitchen
Japanese meat and potato stew or Nikujaga (肉じゃが) Cooking Instructions 1 Peel potato skin and cut it into about 1-1/2 inch cube, soak cut up potatoes in water to prevent browning. 2 Peel carrot and cut into smaller pieces. I rotate carrot as I cut so there’s more surface exposed. It helps when absorbing flavor of the marinade. 3 Cut onion into eight equal portions. 4 I bought the pre sliced beef. You can cut your own meat. Buy the best cut of beef and thinly slice it. The thinner the better. 5 String the green bean if you use this green veggie then cut to about 1-1/2 inch long. 6 Boil shirataki in boiling water for about 3 minutes to get rid of konjac smell. 7 Add 1 tablespoon of cooking oil in the pan. Add sliced beef and stir fry on high heat until half cooked. Add onion and stir until there’s fragrant. Add potato and carrot then mix. Add sugar, soy sauce, mirin and sake and mix together. Add shiratake and mix well. 8 Lower heat to medium high and cook for about 3 minutes with lid on. After 3 minutes open the lid and scoop out the scum or foam. 9 Cover lid and cook for another 15 minutes on medium heat. When 15 minutes is up, open lid and add green bean on top, cover lid and cook for another 2 minutes. 10 Open the lid, stir and serve. The flavor of nikujaga is best after sitting for 30 minutes or overnight because the flavor will be fully absorbed by the ingredients. 11 YouTube link to this recipe: 1 Peel potato skin and cut it into about 1-1/2 inch cube, soak cut up potatoes in water to prevent browning. 1 Peel potato skin and cut it into about 1-1/2 inch cube, soak cut up potatoes in water to prevent browning. 2 Peel carrot and cut into smaller pieces. I rotate carrot as I cut so there’s more surface exposed. It helps when absorbing flavor of the marinade. 2 Peel carrot and cut into smaller pieces. I rotate carrot as I cut so there’s more surface exposed. It helps when absorbing flavor of the marinade. 3 Cut onion into eight equal portions. 3 Cut onion into eight equal portions. 4 I bought the pre sliced beef. You can cut your own meat. Buy the best cut of beef and thinly slice it. The thinner the better. 4 I bought the pre sliced beef. You can cut your own meat. Buy the best cut of beef and thinly slice it. The thinner the better. 5 String the green bean if you use this green veggie then cut to about 1-1/2 inch long. 5 String the green bean if you use this green veggie then cut to about 1-1/2 inch long. 6 Boil shirataki in boiling water for about 3 minutes to get rid of konjac smell. 6 Boil shirataki in boiling water for about 3 minutes to get rid of konjac smell. 7 Add 1 tablespoon of cooking oil in the pan. Add sliced beef and stir fry on high heat until half cooked. Add onion and stir until there’s fragrant. Add potato and carrot then mix. Add sugar, soy sauce, mirin and sake and mix together. Add shiratake and mix well. 7 Add 1 tablespoon of cooking oil in the pan. Add sliced beef and stir fry on high heat until half cooked. Add onion and stir until there’s fragrant. Add potato and carrot then mix. Add sugar, soy sauce, mirin and sake and mix together. Add shiratake and mix well. 8 Lower heat to medium high and cook for about 3 minutes with lid on. After 3 minutes open the lid and scoop out the scum or foam. 8 Lower heat to medium high and cook for about 3 minutes with lid on. After 3 minutes open the lid and scoop out the scum or foam. 9 Cover lid and cook for another 15 minutes on medium heat. When 15 minutes is up, open lid and add green bean on top, cover lid and cook for another 2 minutes. 9 Cover lid and cook for another 15 minutes on medium heat. When 15 minutes is up, open lid and add green bean on top, cover lid and cook for another 2 minutes. 10 Open the lid, stir and serve. The flavor of nikujaga is best after sitting for 30 minutes or overnight because the flavor will be fully absorbed by the ingredients. 10 Open the lid, stir and serve. The flavor of nikujaga is best after sitting for 30 minutes or overnight because the flavor will be fully absorbed by the ingredients. 11 YouTube link to this recipe: 11 YouTube link to this recipe: More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Instant Pot Cheeseburger Macaroni My Best Chewy Chocolate Chunk Cookies🍪🍫 Country biscuits Stewed Cabbage and chicken drumsticks in ginger sauce (Rice Cooker) Eggplant and quinoa Instant Pot Cheeseburger Macaroni My Best Chewy Chocolate Chunk Cookies🍪🍫 Country biscuits Stewed Cabbage and chicken drumsticks in ginger sauce (Rice Cooker) Eggplant and quinoa Eggs Sandwich California Farm Whole Chicken Yakitori Dinner Strawberry Cream Mix fresh fruit bowl Dairy-Free Baked Sago Hot Cross Buns Leftover Stuffed Mushrooms Leftover roti panini leftover roti sandwich Onion Cutlets Shami kabab Eggs Sandwich California Farm Whole Chicken Yakitori Dinner Strawberry Cream Mix fresh fruit bowl Dairy-Free Baked Sago Hot Cross Buns Leftover Stuffed Mushrooms Leftover roti panini leftover roti sandwich Onion Cutlets Shami kabab