Monday, May 9, 2016

Recipe: Nikujaga

Nikujaga literally means meat and potatoes. It is one of the comfort foods for Japanese and is a popular meal to prepare at home. The meal itself is very simple and homely. It is likened to a beef stew though the simmering time is much shorter as compared to the western version because Nikujaga uses thinly sliced meat.

With the aid of a panda bear rice mold and nori sheet panda cutter (priced at A$2.80 each from Daiso), this bowl of goodness was transformed into a kawaii meal for my twins.



Nikujaga
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 15 minutes


Ingredients
300g thinly sliced beef
1 large brown onion
2 large potatoes, peeled 
400ml water
4 tbsp sugar
4 tbsp soy sauce

Steamed vegetables
2 medium carrots
1 medium broccoli

1. Peel and cut the potatoes into 4 - 6 pieces, then plane off the corners to prevent crumbling during the cooking process. Soak in water for 5 minutes (to prevent it from changing colour and to remove starch).

2. Slice onion into 12 wedges and separate them into pieces.

3. In a pot, place potatoes and onions. Add water and cook over medium heat. When it boils, turn down to low heat, simmer for 3 minutes or until onions are tender.

4. Add 2 tbsps of sugar to the pot, tilt the pot to mix and simmer for 3 minutes. 

5. Add 2 tbsps of soy sauce to the pot, tilt the pot and add beef slices bit by bit ensuring that they are separated.

6. Cook over medium heat for 3 minutes, add 2 tbsps of sugar and 2 tbsps of soy sauce. Tilt the pot to mix. Cover with drop lid and simmer for 3 minutes

7. When the potatoes are cooked, serve the meal with steamed vegetables and cooked rice. Miso soup is a wonderful side addition to this meal too!


This is such a tasty meal for the whole family to enjoy and I hope you try this recipe some day for your family. 

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