how to cook nikujaga?a japanese cuisine.?

Answer 1

4 potatoes (600 grams)
1 carrot (1 cup, chopped)
4 shiitake mushrooms
1 onion
200 grams sliced beef
2 tablespoons water or sake
500 cc dashi or other soup stock
60 cc sake (if not available, use the same amount of water)
80 cc soy sauce
3 1/2 tablespoons granulated sugar


Peel potatoes, cut into halves or quarters, and soak in water. Peel carrot and cut into circular or semicircular (if large) slices about 3 millimeters thick. Remove shiitake stems and cut caps into four pieces. Slice onion into 5-millimeter rings.

When using sliced sirloin or pork loin, cut into 8-centimeter squares and rub in 2 tablespoons of water or sake, separating each slice of meat to prevent clumping.

Place the soup stock and seasoning in a pot and bring to a boil. Insert the meat one slice at a time, skimming off the impurities that rise to the surface.

Add onions, carrots, and, after 5 minutes, shiitake and potatoes, making sure to place the potatoes in the bottom layer of the pan. Simmer without a lid for 30 minutes.

Nikujaga turns out best when the ingredients have plenty of soup stock to cook in.

Answer 2

Nikujaga Recipe

1/4 pound thinly sliced beef sirloin
4 potatoes
1 onion
4 tbsps soy sauce
4 tbsps sake
4 tbsps mirin
1 tbsp sugar
8 snow peas
2 cups dashi soup
PREPARATION:
Cut beef slices and vegetables into bite-sized pieces. Boil snow peas lightly and set aside. Put oil in a pan and saute beef quickly. Add potatoes in the pan and saute them together. Add dashi soup stock, soy sauce, sake, mirin, and sugar in the pan and simmer for 10 min.
on medium heat. Add onion in the pan and simmer on low heat until the liquid are almost gone. Sprinkle snow peas over the simmered beef and potatoes.

Answer 3

You don't...you eat it raw.