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Niku Jaga (Meat and Potatoes)
How to make Niku Jaga (Meat and Potatoes).
120 grams thinly sliced beef
1 teaspoon sesame oil
30 grams carrots
50 grams shirataki noodles
2 grams dashi konbu (dried seaweed for stock)
200 cc water
40 cc sake
1 tablespoon cane sugar
2 tablespoons mirin
2 tablespoons soy sauce
2 snap peas
Let's get Cooking...
Put the dashi konbu into some water and set aside to make stock.
Prepare shiratake for cooking by rinsing it in cold water well. Drain and set aside.
Boil snap peas and set aside.
Cut all vegetables into bite-sized pieces.
In a saucepan, add in some oil and stir-fry the beef until no longer red.
Add in potatoes, carrots, onions and shitarake. Stir-fry until potatoes are almost done.
Add the konbu stock, sake and cane sugar. Place a piece of parchment paper on top and simmer for 5 minutes or until almost done.
Add in the mirin and soy sauce and bring to a boil one more time. Turn heat to medium low and simmer for an additional 10 minutes or so.
When vegetables are done, put into a serving bowl and top with the snap peas for added color.
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