ほっこり肉じゃが

nikujyaga

Recipe No.26

How to cook Nikujyaga.

Niku jaga

Total Time20 mins
Course: Main course
Servings: 4 people
Author: Amelie

Ingredients

  • 200 g beef (sliced)/牛肉スライス/牛肉(薄片) thin sliced pork belly is fine, too
  • 1 onion/たまねぎ/洋葱
  • 1 carrot/にんじん/紅蘿蔔/红萝卜
  • 2 potato/じゃがいも/薯仔/土豆
  • 1 Tbsp oil/油

dashi stock

  • 2 Tbsp fish broth powder/粉末だし/木魚粉
  • 2 cups water/水

Seasonings

  • 4 Tbsp soysauce/醤油
  • 4 Tbsp sweet sake/みりん/味醂
  • 2 Tbsp sake/酒/清酒
  • 1 Tbsp sugar/砂糖/糖

Instructions

  • Wash, peel and cut vegetables. Cut potato and carrot into 1-2cm cubes/wedges. Slice onion to 1cm thick.
  • Cut sliced beef into bite size.
  • Mix fish powder with water to make dashi broth. Set aside.
  • Put onion in a pot with oil. When onions are coated, add beef and saute until no longer pink.
  • Add in the vegetables. Pour dashi stock and seasonings. Bring to a boil.
  • When boiling remove the foam. Make sure ingredients is almost covered by broth.
  • Place otoshibuta (drop lid) or improvised one using aluminum foil. Simmer under low to medium heat for 10-15 minutes. Or until vegetables are cooked.
  • Turn off heat and let it sit for at least 30 minutes. So flavor will deeply absorbed by the ingredients.

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