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Nikujaga Japanese Stew

by Sarah & Laura (follow)
We are a quirky duo who love to write about food and wine and all that is in between. Wandercooks.com - in the pursuit of a home-cooked meals abroad.
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Cooking meat


Nikujaga literally means meat and potatoes, and is the 'go to' dish in Japan on a cold winter's night. Even though it's a stew, the flavours remain light and tasty so you won't have that heavy bloated feeling after your meal. It's sweeter than other stew recipes but this works very well for this dish. Ito Konnyaku noodles are made from yam and have almost zero calories. You can find them in your local Asian grocery. They are usually quite long so consider cutting them into more manageable lengths.

Preparation Time: 5 minutes
Cooking Time: 15-20 minutes
Makes: 4 servings

Ingredients
400ml dashi stock
300g thinly sliced beef
200g ito konnyaku noodles
3 potatoes
1 carrot
1 onion
2 tbsp soy sauce or shouyu
1 tbsp mirin
1 tbsp sugar
1 tsp sake or white wine
snowpeas

Method
Marinate the beef in 1tbsp of soy sauce/shouyu and sugar. Set aside.



Adding vegetables


Prepare the dashi stock by adding the powdered dashi to 400ml water in a large saucepan. Bring to the boil.



Adding vegetables


Chop the potatoes, carrots and onion into quarters and add into the stock.



Adding vegetables


Add white wine and mirin.



Adding vegetables


In a small pan, fry the marinated beef until brown. Add the beef to the saucepan on top of the vegetables. Do not mix in.



Cooking meat




Cooking meat


Add the ito konnyaku on top of the vegetables opposite the beef. Keep the ito konnyaku and beef separate for now.



Cooking meat


Allow the stew to simmer for 10 minutes or until the vegetables are cooked through.

Taste the stew to make sure you are happy with the flavour. Add more mirin to make it sweeter, or more soy/shouyu to make it saltier.



Cooking meat


Transfer the stew to a large serving dish and garnish with snow peas.

Categories
#Japanese
#Stew
#Healthy
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