Easiest Way to Prepare Super Quick Homemade NIKUJAGA (Meat and Potato Stew)

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Before you jump to NIKUJAGA (Meat and Potato Stew) recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Cash.

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Begin with changing the light bulbs. Obviously you shouldn't confine this to just the kitchen area. The usual light bulbs are the incandescent variety, which must be replaced with compact fluorescent lightbulbs, which save energy. These bulbs are usually energy-efficient which means electricity consumption is definitely lower, and, although they cost a bit more to buy, will outlast an incandescent light ten times over. Changing the light bulbs would keep a great deal of bulbs out of the landfills, which is good. Along with different light bulbs, you need to learn to leave the lights off when they are not needed. The kitchen lights especially are often left on the entire day, just because the family tends to spend a lot of time there. This likewise happens in the rest of the house, but we have been trying to save money in the kitchen. Try keeping the lights off until you absolutely need them, and discover exactly how much electricity you can save.

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We hope you got insight from reading it, now let's go back to nikujaga (meat and potato stew) recipe. You can cook nikujaga (meat and potato stew) using 13 ingredients and 7 steps. Here is how you do that.

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

1. Get of g(5.3oz-) Sliced Beef.
2. Use of Potato.
3. Take of Carrot.
4. Provide of Onion.
5. Get of Green beans.
6. Use of g(5.3oz) SHIRATAKI (konjac noodles).
7. You need of Salad Oil.
8. Provide of (about 13 and 1/3oz) Water.
9. Take of KONBU.
10. Provide of KATUOBUSHI Bonito Flakes.
11. Get of Soy sauce.
12. Get of Sugar.
13. Use of mirin.

Instructions to make NIKUJAGA (Meat and Potato Stew):

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..
6. Add SHIRATAKI and Green beans. Simmer for about 5 minutes..
7. Now, It's ready to be served!! Note: NIKUJAGA tastes better the next day too..

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