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Monday, February 25, 2019

"Nikujaga" (Beef and Potato Stew)





A simple looking dish which is very popular in Japan, but is in fact very difficult to cook in such a way that it satisfies your taste buds.

The most important part of the recipe is to fry the potatoes until their surface(skin) has become
translucent.

This makes it easier for the potatoes to absorb the flavor of the soup stock and the seasonings.


Ingredients (serves 4)

200g thinly sliced beef
2 onions
600g/ 4 large potatoes
1 cup/ 200 ml dashi(already made)
5 tbsp. shoyu (soy sauce)
2 tbsp. mirin
4 tbsp. sugar
1 tbsp. sake (rice wine for cooking)
1 tbsp. vegetable oil


Recipe

1. Peel the potatoes and cut each one into six pieces. Soak them in water for 5-6 minutes and drain well.

2. Cut the onions into 6 wedges.

3. Cut the beef into bite-sized pieces.

4. Heat the oil on medium in a frying pan.

5. Add the potatoes and fry until their surface is translucent.

6. Add the onions and beef and keep frying.

7. Add the dashi, shoyu(soy sauce), mirin, sugar, and sake, and simmer.

8. Skim the surface and put a drop-lid on. Simmer until potatoes are soft.

9. Turn off the heat and let stand. Then enjoy!






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