Nikujaga is nimono, or a stewed food. It is a standard dish in which vegetables, such as potatoes, onions and carrots, are added to thin beef, and simmered slowly. It is one of the most popular comfort foods in Japan.
Ingredients (2 servings):
200g beef/pork (chunk or rib eye)
2 potatoes
1 carrot
1 onion
200cc water
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons cooking sake
2 tablespoons sugar
½ tablespoon dashi
Cooking oil as needed
Preparation:
Cut potatoes into large dice
Roll cut carrot
Slice onion
Thinly slice meat and cut it in bite size pieces
Step:
1. Pour cooking oil in a pot and stir fry meat on medium heat.
2. When meat is cooked through, add potatoes, carrot and onion and stir fry more.
3. Once all the ingredients are coated with oil, put water, sugar and the other seasonings and bring it to a boil. When boiling, skim the scum and foam.
4. Put the lid on the pan and simmer on low heat for 20~30 minutes.
5. Take the lid off and check if potatoes and carrots are tender enough.
6. Ready to serve!
Note:
If there are leftovers, it is possible to make Japanese curry with it by adding curry roux.
1. Put 80~100mL of water and nikujaga in a pot and heat on medium heat.
2. When it comes to a boil, turn off the heat once and put 1 piece of curry roux.
3. When curry roux melts, turn on the heat on medium heat again and simmer for 5 minutes until it becomes thickens.
4. Turn off the heat and put the curry on a top of a bowl of rice.
5. Ready to serve!
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