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Literally Nikujaga means meat and potatoes. Niku is meat and jaga is the short form of Jagaimo, which means potatoes. Basically the meat and potatoes are stewed in soy sauce which has been sweetened with mirin and sugar.

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Ingredients Our Family Recipe for Nikujaga Meat and Potatoes With Ground Beef:

1. You need 90 grams Ground beef
2. Prepare 1 tbsp ☆ Sake
3. Get 1 for ☆ Salt and pepper
4. Prepare 3 - Potatoes
5. You need 400 ml of Water
6. Require 1/2 Carrot
7. Require 1/2 of Onion
8. Prepare 1 - packet Shirataki noodles
9. Provide 4 tbsp - 〇 Sugar
10. Take 2 tbsp of 〇 Sake
11. Prepare 2 tsp 〇 Dashi stock granules
12. Get 1 - 〇 Salt
13. Make ready 1 tbsp 〇 Mirin
14. Take 2 tbsp Soy sauce
15. Need 1 tbsp Vegetable oil

If you like soft and fluffy, use Russet potatoes. Or if you like smooth and creamy, use Yukon. Russet potatoes, because they are soft, tend to dissolve in the broth, but that makes this dish taste good, too. Meat in Nikujaga has to be beef (at least I believe that). ground beef, taco seasoning, stewed tomatoes, water, long grain rice (not instant), shredded cheese, shredded lettuce, sour cream cookpad.japan Our Family Recipe for Nikujaga Meat and Potatoes With Ground Beef Ground Beef Recipes.

Our Family Recipe for Nikujaga Meat and Potatoes With Ground Beef instructions:

1. Peel the potatoes, cut in half and put into a bowl of water. Leave to soak for 15 minutes.
2. Slice the onion lengthwise (with the grain) into 2 cm wide wedges. Roughly cut up the carrot.
3. Empty out the shirataki noodles into a sieve or colander and wash under running water. Cut up into easy to eat lengths, put back into the sieve, and pour boiling water over them to get rid of their odor.
4. Add some vegetable oil to a deep frying pan or a pot and heat. Add the ground beef and the ☆ ingredients, and stir fry while bashing the meat.
5. When the meat has changed color, add the onion and carrot and stir fry to coat the vegetables with oil.
6. Add the potatoes from step 1 water and all. Add the 〇 ingredients, bring to a boil and skim off any scum.
7. Add the shiratakin noodles, place a small lid or a piece of kitchen parchment paper directly on top of the simmering food, and simmer for 15 minutes over low-medium heat.
8. Take the lid or paper off, add the soy sauce and simmer for an additional 5 minutes. Transfer to serving plates and it's done.

Nikujaga (meat and potatoes) is a popular dish in Japan. Save Pin Print. (Kamada brand is the best!) Our family loves this recipe very much and it is even better w/several TBS more sugar and a few shakes more soy sauce. Nikujaga quite literally translates to "meat and potatoes" - niku means "meat" and jaga means "potatoes" in Japanese. It's a comfort food and the Japanese version of beef stew. The beef in Nikujaga is added more for flavor than substance.

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