Nikujaga (beef & potato) 肉じゃが simple way -can make Gluten Free. Nikujaga is one of the most popular Japanese comfort food, the delicious dish includes sliced beef It is Nikujaga. Nikujaga (Japanese: 肉じゃが) literally means "meat and potatoes", from two of the main. With beef and potatoes simmered in a sweet soy stock until meltingly tender, Nikujaga (肉じゃが) Nikujaga is one of those dishes that anyone could wing without a recipe once you know the gist of.
While there are countless variations, for my nikujaga.
Nikujaga is a Japanese version of a beef stew that is simmered in the classic Japanese seasonings of soy, sugar, sake and mirin.
The stew ends up with a really nice blend of sweet and salty which works.
You can cook Nikujaga (beef & potato) 肉じゃが simple way -can make Gluten Free using 7 ingredients and 9 steps. Here is how you cook it.
Ingredients of Nikujaga (beef & potato) 肉じゃが simple way -can make Gluten Free
- You need of Sliced beef.
- It's of Onion.
- It's of Potato.
- You need of Syoyu.
- Prepare of Mirin.
- Prepare of Sake.
- You need of Sugar.
The beef in Nikujaga is added more for flavor than substance. Potatoes used in Nikujaga are anything you like. If you like soft and fluffy, use Russet potatoes. This main dish recipe features sliced beef sirloin cooked with potatoes, and onion in a sauce made with prepared dashi soup, sake, and soy sauce.
Nikujaga (beef & potato) 肉じゃが simple way -can make Gluten Free instructions
- Cut onion.
- Cut potato, soak and rinse in water.
- Sauté onion with olive oil.
- Add beef.
- Add potato.
- Add little water then boil for 5 min.
- Add syoyu, sake, mirin, sugar (or you can use sukiyaki sauce).
- Boil for 5-10 till potato is soft enough.
- Enjoy your meal!!!!.
Nikujaga (meat and potatoes) is a popular dish in Japan. So, is nikujaga (肉じゃが) Japanese beef stew? Made of sliced beef simmered with vegetables such as onions, carrots and potatoes, you could almost make the argument that. Nikujaga (肉じゃが, lit. "Meat [&] Potatoes" ) is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce and mirin, sometimes with ito konnyaku and vegetables. Generally, potatoes make up the bulk of the dish, with meat mostly serving as a source of flavor.
