Recipe of NIKUJAGA (Meat and Potato Stew)

NIKUJAGA (Meat and Potato Stew). Nikujaga (Japanese: 肉じゃが) literally means "meat and potatoes", from two of the main ingredients niku (meat) and jagaimo (potatoes). Unlike Western stews, the simmering time is much shorter because nikujaga uses thinly sliced meat. Beef is commonly used for this dish but in.

NIKUJAGA (Meat and Potato Stew)
It is very much mom's Here as well, thin beef is used for Nikujaga too. So thinner meat is more suitable for the dish. Nikujaga translates literally to meat and potato.

Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, nikujaga (meat and potato stew). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Nikujaga (Japanese: 肉じゃが) literally means "meat and potatoes", from two of the main ingredients niku (meat) and jagaimo (potatoes). Unlike Western stews, the simmering time is much shorter because nikujaga uses thinly sliced meat. Beef is commonly used for this dish but in.

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To begin with this recipe, we have to prepare a few components. You can have nikujaga (meat and potato stew) using 13 ingredients and 7 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make NIKUJAGA (Meat and Potato Stew):

It can best be described as a Japanese beef stew recipe. It is a hearty winter dish that will be sure to. Nikujaga, or meat and potatoes is an easy comforting Japanese stew made with beef, potatoes and carrots. Despite the uninspired name, the dish itself.

Instructions

Steps to make NIKUJAGA (Meat and Potato Stew):

I call it stew but Japanese Meat and Potato Stew is nowhere near the Western style stew. The cooking liquid is based on the usual Japanese It is perhaps closer to Irish stew with Japanese style broth. This stew is called 'nikujaga' (肉じゃが) in Japanese, which literally means meat and. Nikujaga (肉じゃが, lit. "Meat [&] Potatoes" ) is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce and mirin, sometimes with ito konnyaku and vegetables. Generally, potatoes make up the bulk of the dish, with meat mostly serving as a source of flavor.

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