Recipe of Speedy NIKUJAGA (Meat and Potato Stew)

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

1. Prepare 150 g(5.3oz-) Sliced Beef
2. Prepare 4-5 Potato
3. Make ready 1/2 Carrot
4. Get 1 Onion
5. Make ready 8 Green beans
6. Take 150 g(5.3oz) SHIRATAKI (konjac noodles)
7. Make ready 2 TBSP Salad Oil
8. Take 400 ml (about 13 and 1/3oz) Water
9. Make ready 10 cm KONBU
10. Get Handful KATUOBUSHI Bonito Flakes
11. Prepare 5 tbsp Soy sauce
12. Take 4 tbsp Sugar
13. Get 3 tbsp 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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