Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, nikujaga. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Nikujaga is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Nikujaga is something which I’ve loved my whole life. They are nice and they look wonderful.
Nikujaga (Japanese: 肉じゃが) literally means "meat and potatoes", from two of the main ingredients niku (meat) and jagaimo (potatoes). It's a comfort food for the Japanese and it is a very popular meal cooked at home. It is often considered as "mother's taste" meal ("ofukuro no aji" おふくろの味 in Japanese) as each. Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese.
To begin with this recipe, we must prepare a few components. You can have nikujaga using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Nikujaga:
- Take 6 large sized potatoes
- Make ready 1 large sized carrot
- Take 1 large sized onion
- Take 1 lb chopped meat(beef or pork)
- Prepare 1 packed shirataki (Noodles made from konnyaku)
- Take Sauce
- Get 1 tbsp soy sauce
- Prepare 1 tbsp mirin (sweet cooking rice wine)
- Get 1 tbsp cooking sake
- Get 1 tbsp sugar
- Prepare 2 cups water
Or if you like smooth and creamy, use Yukon. Nikujaga is not meant to be a hearty beef stew. Rather the bulk of the dish is supposed to be the potatoes while the beef is there merely to flavor the broth. I have a Japanese foreign exchange student whose been missing the food from home..
Instructions to make Nikujaga:
- Chop the potato and carrot into large pieces. Slice the onion into wedges.
- Lay 2tbsp oil into the pot on high heat, cook the meat until they browned a little. Then add potatoes, carrots and onions,and cook them too.
- Put mixed sauce and heat. When it boils, skim the scum. Add shirataki and stir, drop lid (or tinfoil) sits in the pot directly on the food on high heat for 10 mins.
- Stir them once and simmer them for more 10 mins as the taste will soak in.
- Enjoy them!
Rather the bulk of the dish is supposed to be the potatoes while the beef is there merely to flavor the broth. I have a Japanese foreign exchange student whose been missing the food from home.. Nikujaga is cooked in dashi because it adds umami (a savory taste), but low-sodium beef stock or even water would work fine. Dashi is an incredibly simple broth, and it forms one of the culinary cornerstones of Japanese cooking. Nikujaga is a Japanese recipe with thinly sliced meat (usually beef scraps) and potatoes as main ingredient.
So that’s going to wrap this up for this exceptional food nikujaga recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
