Nikujaga (Beef and potato stew) | 肉じゃが

Instructions

1. Peel the potatoes and slice the onion into 8 pieces. | じゃがいもは皮を剥き、玉ねぎは８等分に切る。
2. Boil the snow peas in hot water and set them aside. | 絹さやはサッと茹でておく。
3. Cut the shirataki noodles to an edible length and pass them through hot water. | 糸蒟蒻は食べやすい長さに切り、お湯にサッと通す。
4. In a saucepan,sauté the onions and the potatoes. | お鍋に油を引き、玉ねぎとじゃがいもを炒める。
5. Add water and bring it to a boil, adding the beef. Once the beef is combined with the ingredients, remove the froth until the broth becomes relatively clean. | 水を加え、牛肉の切り落としを加え、アクを取ります。
6. Add the shiratake noodles and broil for about 5~6 minutes. | アクが落ち着いてきたら、糸蒟蒻を加え、落とし蓋をして5〜6分煮ます。
7. When the potatoes seem half broiled, add the 【A】ingredients and continue broiling for 5~6 minutes with an otoshibuta. | じゃがいもが少し煮え始めたら、調味料【A】を加え、さらに5~6分に煮ます。
8. Remove from the heat and let the temperature drop to let the flavour settle into the ingredients. | 一旦、火を止め温度を下げ、味を染み込ませます。
9. Heat the pot and broil for about 5 minutes just before serving and letting the broth dissipate (if there is too much juice). Add the snow peas to garnish the dish. | 食べる前に火を入れ、汁を少し飛ばしなら5分程度煮ます。最後の絹さやを加えてお皿に盛ります。

• Course : Dinner | 夕食
• Recipe Type : Meat|肉Side Dish｜お惣菜（おかず）Vegetable|野菜
• Ingredient : Beef | ビーフ, Vegetable | 野菜