Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, nikugaja (simmered meat and potatoes): a recipe to hand down to my daughter. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Here's a recipe for Nikujaga, meaning "meat and potatoes". It's the Japanese version of beef stew, high in energy Potatoes used in Nikujaga are anything you like. If you like soft and fluffy, use Russet potatoes.
Nikugaja (Simmered Meat and Potatoes): A Recipe to Hand Down to My Daughter is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Nikugaja (Simmered Meat and Potatoes): A Recipe to Hand Down to My Daughter is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook nikugaja (simmered meat and potatoes): a recipe to hand down to my daughter using 10 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Nikugaja (Simmered Meat and Potatoes): A Recipe to Hand Down to My Daughter:
- Prepare 150 grams Thinly sliced beef or pork
- Prepare 3 large Potatoes
- Make ready 1/2 Carrot
- Make ready 2 medium Onions
- Make ready 1 block Konnyaku
- Take [The flavoring ingredients]
- Get 66 ml Sake
- Make ready 200 ml Water
- Take 5 tbsp ★Soy sauce
- Make ready 4 tbsp ★Sugar
This was yummy but too salty! Next time i will definitely cut down on the soy sauce! Thinly sliced meat & potatoes are cooked in dashi-based stock and the sauce is not thick. I call it stew but Japanese Meat and Potato Stew is nowhere near the Western style stew.
Instructions to make Nikugaja (Simmered Meat and Potatoes): A Recipe to Hand Down to My Daughter:
- Cut up the potatoes into large bite size chunks. Cut the carrot in quarters and then into thick slices, and the onion into wedges.
- Rub the konnyaku with salt, then use a spoon to tear into bite sized pieces. Cut the meat into 3-4 cm pieces.
- Heat beef back fat (or vegetable oil if you don't have it) in a deep pan, and stir-fry the meat.
- When the meat changes color, add the vegetables.
- When the vegetables are coated in oil, add the konnyaku and stir-fry for a while.
- When the konnyaku is also coated with oil, add sake for depth.
- Next, add the other flavoring ingredients (marked with ★) and water. Cover with small lid (drop lid or otoshibuta) and simmer over high heat.
- Bring to a boil, then lower the heat to medium-low and continue simmering.
- When the potatoes are tender, turn the heat off and leave to cool.
- This is a beef version of the recipe (The top photo is a pork version).
The cooking liquid is based on the usual Japanese flavours of slightly sweetened soy sauce with dashi stock, but is not. Nikujaga, or meat and potatoes is an easy comforting Japanese stew made with beef, potatoes and carrots. My version of this Japanese comfort food is loaded with melt-in-your-mouth tender slices of beef simmered together with sweet onions, and big chunks of potatoes, carrots, and tomatoes. With beef and potatoes simmered in a sweet soy stock until meltingly tender, Nikujaga (肉じゃが), or "meat potatoes" is Japanese comfort food at its best. Nikujaga is the traditional Japanese family favourite dish and recipes handed down generation to generation.
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