Quick and easy Nikujaga
Nikujaga is a very common dish in Japanese families. In fact, each family has its own Nikujaga taste. Some are very soupy, some prefer it to be dry.
The word nikujaga simply means "Meat and potato". In west of Japan, it is common to use beef while the east tend to use pork. Beside the potato, some will also use onion, carrot and konnyaku.
I was craving for this. I decided to look for some simple and easy recipes. Hehe... know how to read Japanese made my searching so easy.
Among them, I used this one as my reference. Unlike normal Nikujaga, this recipe only requires 3 very basic seasonings - soysauce, sugar and cooking wine!
200 g beef
3 medium potatoes
a few bundles of thread-shape konnyaku (can also substitute with normal konnyaku by cut them into thread-shape) (if you don't have konnyaku, carrot will be good too)
3 tbsp soy sauce
2 tbsp sugar
2 tbsp cooking wine
1 tbsp cooking oil
1. Thinly slice the beef ( the thinner the better). Cut potatoes into big chunks. Slice onion into thin comb shape.
2. Heat the cooking oil in a pot, then stir fry the beef with it. Add sugar, soysauce and cooking wine. (Once the flavour turns into slightly thicker than sukiyaki, it is ok.)
3. Add in potatoes, onion and konnyaku into the pot. Cook the whole thing for about 20 min in medium heat with lid. Make sure to stir the thing from time to time to avoid burning.
Now this, I will call it fish fish style Nikujaga. :P
It was my first time trying to make this dish. Surprisingly simple.
Hehe... one thing I do need to improve - to cut my beef as thin as possible next time. :P I was too lazy to do it this time.
Apart from that, everything was just so woolala~~~
Know what I will say about gulping down a big bowl of rice with this Nikujaga?
HEAVENLY YUMMILICIOUS~~~ ;P