How To Make Beef And Potato Stew (Nikujaga)

Ingredients

2 potatoes
200 grams beef
½ of a onion
1 tablespoons cooking oil
2 tablespoons soy sauce
2 tablespoons Sake
½ of a carrot
8 beans
100 grams shirataki noodles
200 milliliters broth
1.5 tablespoons Mirin (rice cooking wine)
1.5 tablespoons white sugar

Nutritional information

275
Calories
8.5g
Total Fat
0.3g
Saturated Fat
0.5g
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.8mg
Cholesterol
751mg
Sodium
855mg
Potassium
35g
Carbs
5g
Fiber
11g
Sugars
14g
Protein
94%
Vitamin A
1.5%
Vitamin B-12
27%
Vitamin B-6
115%
Vitamin C
1%
Vitamin D
5%
Vitamin E
5.4%
Calcium
7.2%
Iron

How To Make Beef And Potato Stew (Nikujaga)

Features:
  • Low Carb
Cuisine:

Beef and potato stew – Japanese dish for a Japanese-style meal

  • about 35 minutes
  • Serves 4
  • Easy

Directions

How to make beef and potato stew is a Japanese recipe to make a nutritious dish served with rice. Besides, the dish becomes tastier with the addition of dashi stock – one of the most condiments of the Japanese. Also, we can use pork instead of beef if we want.

Steps

1
Done

Cut potatoes, carrot, and beef into medium pieces. Also, cut off both ends of the beans and then cut them into a half. Also, cut the onion vertically.

2
Done

Cut Shirataki noodles into 1/3 of its size and cook them in about 3 minutes.

3
Done

Add the processed vegetables at step 1 into a pot and pour cooking oil to stir-fry. When they are heated thoroughly, pour dashi stock and continue to cook.

4
Done

When the dashi stock boils, add condiments to make the dish tasty and stir them gently.

5
Done

When the sauce boils, add beef and simmer them until the sauce boils again. Then, remove the scum from the surface of the soup.

6
Done

Add beans and Shirataki into the pot and cook them thoroughly. Finally, we have finished this dish.

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