Simple Way to Prepare Any-night-of-the-week Nikugaja (Simmered Meat and Potatoes): A Recipe to Hand Down to My Daughter
Hello everybody, hope you're having an incredible day today. Today, we're going to make a special dish, Recipe of Favorite Nikugaja (Simmered Meat and Potatoes): A Recipe to Hand Down to My Daughter. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Nikugaja (Simmered Meat and Potatoes): A Recipe to Hand Down to My Daughter, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Nikugaja (Simmered Meat and Potatoes): A Recipe to Hand Down to My Daughter delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to prepare a few ingredients. You can cook Nikugaja (Simmered Meat and Potatoes): A Recipe to Hand Down to My Daughter using 10 ingredients and 10 steps. Here is how you can achieve it.
I adapted my mother's flavors, incorporating my husband's tastes, to make our family's own unique recipe.
The ingredients absorb more flavor and become tastier as they cool, so make this in advance and let it cool down once. Recipe by Pukuttopukumaru
Ingredients and spices that need to be Take to make Nikugaja (Simmered Meat and Potatoes): A Recipe to Hand Down to My Daughter:
- 150 grams Thinly sliced beef or pork
- 3 large Potatoes
- 1/2 Carrot
- 2 medium Onions
- 1 block Konnyaku
- [The flavoring ingredients]
- 66 ml Sake
- 200 ml Water
- 5 tbsp ★Soy sauce
- 4 tbsp ★Sugar
Steps to make Nikugaja (Simmered Meat and Potatoes): A Recipe to Hand Down to My Daughter
- Cut up the potatoes into large bite size chunks. Cut the carrot in quarters and then into thick slices, and the onion into wedges.
- Rub the konnyaku with salt, then use a spoon to tear into bite sized pieces. Cut the meat into 3-4 cm pieces.
- Heat beef back fat (or vegetable oil if you don't have it) in a deep pan, and stir-fry the meat.
- When the meat changes color, add the vegetables.
- When the vegetables are coated in oil, add the konnyaku and stir-fry for a while.
- When the konnyaku is also coated with oil, add sake for depth.
- Next, add the other flavoring ingredients (marked with ★) and water. Cover with small lid (drop lid or otoshibuta) and simmer over high heat.
- Bring to a boil, then lower the heat to medium-low and continue simmering.
- When the potatoes are tender, turn the heat off and leave to cool.
- This is a beef version of the recipe (The top photo is a pork version).
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