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Nikujaga (肉じゃが) / Japanese Food

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JAPANESE TREND / Japanese Cooking (30) / Japanese Cooking (32)

This time refer to Nikujaga (肉じゃが) (meaning meat-potato).
Nikujaga is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables. Thinly sliced beef is the most common meat used, although minced/ground beef is also popular. Pork is often used instead of beef in eastern Japan.
File:Nikujyaga.png
(Nikujaga)

It is a common home-cooked winter dish, served with a bowl of white rice and miso soup. It is also sometimes seen in izakayas. Nikujaga is considered comfort food, and many Japanese claim they crave it if they do not eat it for a long period of time.

Make Nikujaga (Japanese Beef & Vegetable Stew)


Nikujaga was invented by chefs of the Imperial Japanese Navy in the late 19th Century. The story that Tōgō Heihachirō ordered naval cooks to create a version of the beef stews served in the British Royal Navy was devised as part of an ongoing campaign beginning in 1895 to promote the city of Maizuru, Kyoto, which hosted an Imperial Japanese Navy base where Tōgō was stationed, as the birthplace of nikujaga. [1] The municipal government of Kure, Hiroshima, responded in 1897 with a competing claim that Tōgō commissioned the dish while serving as chief of staff of the Kure naval base.



Ingredients:

  • Potatoes
  • Beef or pork: thin sliced
  • Onion
  • Sugar
  • Soya sauce
  • Japanese katsuo soup stock (benito)*
* This ingredient may not be available in Western supermarkets, but you should be able to find it in Japanese grocery stores that exist in most large European and American cities.

 



Preparation:

 

  1. Cut the onions and potatoes in about 2x2x3cm pieces.
  2. Cut the sliced meat in about 5x4cm pieces.
  3. Fry the potatoes, onions, and the meat in a fry pan.
  4. After about two minutes add water. Everything should be more or less covered with water.
  5. Add two tablespoons soya sauce and the same amount of sugar. Add also a little bit of Japanese fish soup stock.
  6. Cover the pan with a lid, and let it cook for about twenty minutes or until the potatoes are soft.
By J.S. on Sep 14, 2009
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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。