Braised Beef Stew with Konjac Noodles (Niku Jaga)

Niku Jaga
Braised Beef Stew with Konjac Noodles (Niku Jaga) & Stir-fried Mushroom Rice (Charhan)

I can say that this is one of the most typical Japanese home-style dish, which is called Niku Jaga.
Literally niku means meat and Jaga stands for potato in Japanese language. I think until my generation, it was said that a woman who can make a good Niku Jaga can be a good wife because Niku Jaga was the symbolic dish for family dish in the old days.
Does it sound exactly same with Pasty in Cornwall, doesn’t it?

Braised Beef Stew with Konjac Noodles (Niku Jaga)
Braised Beef Stew with Konjac Noodles (Niku Jaga)

The other day, I was astonished to find Konjac noodles in a super store even that is in Cornwall (!) and there was no reason not to buy this typical Japanese ingredient as I love Konjac so much.

Konjac noodle

Basically Konjac is made of botanical root and has no calories, no fat neither but pleasantly we can consume high good dietary fibre.
I suppose that our Japanese population keeps long life for long time due to these healthy foods.

Stir-fried Mushroom Rice

This Niku Jaga which is beloved in Japanese food culture is on the top of my list for making recipe in this year.

I am really looking forward to sharing my Niku Jaga recipe with you soon.

Have a lovely week, everybody.

Naoko

About Naoko Kashiwagi 357 Articles
Japanese chef, Culinary artist