Nikujaga is one of the most popular potato dishes in Japan. Get cooking with this fast, easy and delicious Japanese dish. | ||
Ingredients: 4 Meku-in* Potatoes 300g (10.6 oz.) Thinly Sliced Beef 2 Onions 2 Carrots Shirataki* noodles as needed Sayaendo peas (field peas) as needed Salad oil (for frying) as needed 900cc (3.75 cups) soup stock 180cc (3/4 cup) koikuchi* (thick) soy sauce 90cc (3/8 cup) of both sake* and mirin* 50g (6.5 Tbsp.) sugar | Enlarge | |
*Meku-in is a variety of potatoe grown in Japan. It is known to keep crisp and not fall apart. Jaga-imo means potatoe, it is the variety which was introduced to the world from South America, the regular baked potatoe. *Shirataki are noodles made from 'devil's tongues' tarch. Devil's tongue (Amorphophallus konjac)is a plant in the arum or calla family. The starch comes from the root of this plant. *Sayaendo field peas *Koikuchi means thick or thickened. Written as *Sake- Japanese rice wine *Mirin- a sweet sake used as a seasoning | ||
Directions: 1. Wash and peel the potatoes. Cut them into bite size pieces. Bevel the corners of each piece and soak in cold water for about 10 minutes. Wash after soaking. | ||
2. Peel and chop carrots. Cut onions in half and slice them straight. Remove the stringy membrane from the sayaendo peas, and boil them lightly. Boil shirataki noodles and remove the foam that forms on the surface of water.2. Peel and chop carrots. Cut onions in half and slice them straight. Remove the stringy membrane from the sayaendo peas, and boil them lightly. Boil shirataki noodles and remove the foam that forms on the surface of water. | ||
3. Pour plenty of salad oil into a pan over a medium heat. Fry potatoes and carrots in the oil making sure that each side is fried. Add onions and fry until they begin to brown. | ||
4. Add the beef to the vegetables, arranging it on the top. Add the soup stock, soy sauce, sake, mirin, and sugar to the oil from around the sides of the pan. | ||
5. Boil down on high heat. When the stock begins to bubble, add the boiled shirataki noodles and continue removing surface foam. Cover and let simmer over a medium heat for 15 minutes. | ||
Important!! "MENTORI"-Bevel Cut An important point to remember when making nikujaga is to bevel the potatoes. After chopping the potatoes into cubic pieces, chop the corner angles off. Beveling helps the potatoes retain their shape and prevents them from crumbling, adding to the overall texture quality to make a good nikujaga. | ||
Japanese Liquid Measures: 1 cup = 200ml = 6.76 fl oz 1 tablespoon = 15ml = 0.5 fl oz 1 teaspoon = 5ml = 0.16 fl oz |
Japanese Simmered Pork and Potato Recipe - Nikujaga Recipe
Diposting oleh JAVALAND di 05.57
Label: Japanese food
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