The new way preparing recipe NIKUJAGA Meat and Potato Stew with 13 ingredients and 7 stages of easy cooking, which is bouncy delicious.
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Good Morning every body, now you can prepare recipe NIKUJAGA (Meat and Potato Stew) with 13 ingredients and 7 steps. Next this is how to prepare, please pay attention carefully.
In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 7 stages of easy cooking NIKUJAGA (Meat and Potato Stew).
Ingredients all NIKUJAGA (Meat and Potato Stew)
Needed 150 : g(5.3oz-) Sliced Beef.
Prepare 4-5 : Potato.
Needed 1/2 : Carrot.
Needed 1 : Onion.
Prepare 8 : Green beans.
Needed 150 : g(5.3oz) SHIRATAKI (konjac noodles).
Needed 2 TBSP : Salad Oil.
Needed 400 ml : (about 13 and 1/3oz) Water.
Needed 10 cm : KONBU.
Needed Handful : KATUOBUSHI Bonito Flakes.
Prepare 5 tbsp : Soy sauce.
Prepare 4 tbsp : Sugar.
Prepare 3 tbsp : mirin.
If all ingredients NIKUJAGA (Meat and Potato Stew) it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.
Step by Step Cooking NIKUJAGA (Meat and Potato Stew)
First of all. To prepare the SHIRATAKI, Rinse and drain well. and Boil for 3 minutes, drain and cut into easy to eat length. set aside..
To make the DASHI soup stock, Put Water and KONBU in a Pot, and Boil it. Remove from the heat. Add KATSUOBUSHI Bonito Flakes. Strain the DASHI soup stock through a Strainer..
Cut Potato into 4-6 pieces and soak in water. Cut carrots in rolling edges. Cut Onion into 1 cm slices. Cut Green beans into 5cm. and Cut Beef into about 5cm..
In a Large Pot, Stir-fry the beef with salad oil until no longer red. Add Potato, Carrot, Onion and Stir-fry until translucent at the potato edges..
Add the DASHI soup stock. Bring to a boil over low-medium heat. Skim off any foamy scum. Add Soy sauce, Sugar, MIRIN. Simmer for about 15 minutes until vegetables are tender..
Add SHIRATAKI and Green beans. Simmer for about 5 minutes..
Now, It's ready to be served!! Note: NIKUJAGA tastes better the next day too..
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