How to Make Nikujaga (Japanese Beef and Potato Stew Recipe) 肉じゃが 作り方レシピ
Hi, I am the host of this show,"Cooking With Dog."
Okay, let's have her prepare the ingredient.
Peel the skin of the potatoes with a peeler.
Cut the potatoes into whole wedges.
Cut the onion in half.
Remove the root part and cut into six (6) wedges.
Chop off, the top of the carrot.
Cut lengthwise in half and chop into rolling wedges.
Cut the sliced beef in half.
String the snap peas in this way.
Put salt and boil the snap peas,about 30 seconds.
To prevent the color from changing, soak the snap peas into icy water.
That is it, for the preparation.
Now let's start cooking.
Fry the beef with heated oil,until the color turns to brown.
Cook carrots thoroughly.
Then add onion,
and the potatoes.
Cook until the surfacesof the potatoes, become opaque.
Dissolve the granulated 'dashi'into one (US) cup of water and pour into a pan.
Add the 'Saké' and sugarand cook about 10 minutes.
Use a drop lid to cover the pan.
after their surfaces absorb the sugar,add the soy sauce.
Simmer about 10 more minutes,until the liquid gets less.
Add the snap peas on topand bring to the boil, for a moment.
Beef, carrot, onion, potatoes, and snap peasadds to the sweetened soy sauce.
It might be difficult to find some of the ingredients,but I hope you try it yourself.
Good luck in the kitchen!
Ingredients for Nikujaga (serves 2) Slice Beef 2 Potatoes 1/2 Carrot 1 Onion Snap Peas - Soup Stock - 240ml Water (1 u.s. cup) 1/2 tsp Granulated Dashi (made from seaweed) 1 1/2 tbsp Sake 1 1/2 tbsp Sugar 1 1/2 tbsp Soy Sauce http://youtube.com/cookingwithdog http://facebook.com/cookingwithdog http://google.com/+cookingwithdog http://twitter.com/cookingwithdog