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"Nikujaga," a meat-and-potatoes favorite / JAPANESE HOME COOKING

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A much-loved favorite, "nikujaga" (meat and potatoes) is a simmered one-pot meal. "Using a drop-lid allows the simmering liquid to reach all the ingredients, and the flavors will seep in evenly," says cooking expert Atsuko Matsumoto.
The lid also prevents the evaporation of the liquid. Any type of beef may be used, says Matsumoto, who chose reasonably priced cheaper cuts of meat this time.
http://noririn-lunch.blog.so-net.ne.jp/_images/blog/_4e7/noririn_lunch/nikujyaga-fa9b7.jpg
("Nikujaga," simmered meat and potatoes topped with slivers of snow peas)

INGREDIENTS:
(serves four)

* 200 grams cheaper cuts of beef (kiriotoshi)
* 500 grams potatoes
* 2 onions
* 1 bag konjac noodles (shirataki)
* 20 grams kinusaya snow peas
* Stock (2 cups dashi stock, 1/3 cup soy sauce, 2.5 Tbsp each of sake and sweet mirin sake, 4 Tbsp sugar)

METHOD:

Peel potatoes and cut in two to four chunks. If preferred, round off the edges to prevent the corners from breaking off. Rinse in water and drain.

Cut onion into wedges. Wash konjac noodles, boil and cut into appropriate lengths. Cut beef into bite-size pieces and sprinkle with 1 Tbsp sake (not listed above), so they will come apart easily when cooking.

Boil snow peas and cut into thin strips.

In a pot, bring dashi stock to a boil, add seasoning and then beef. Remove the scum. Add potatoes first and konjac noodles on top, cover with a drop-lid and cook over medium heat. Add onion wedges when the pot comes to a boil again. If you like your onions soft, add them along with the potatoes and konjac noodles. There's no need to stir.

When the potatoes are almost soft, remove the drop-lid to let some of the liquid evaporate. As a final step, turn the contents from the sides with a spatula and cook until just a bit of liquid remains.

To serve, pile the nikujaga high in a bowl and place the snow pea strips on the top.

By JS on Mar 13, 2011
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tag : Recipe

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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。