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Nikujaga ｜ Muscle cook's simple recipe, fish cook's recipe transcription

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Simple recipe for muscle cook, fish dish

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Ingredients

Sliced beef : 300g
Potatoes : 450-500g (about 3 small)
Carrots : 150g (1 small)
onion : 200g (1 piece)
Thread konjac : 150g (1 bag)
Dashi (Japanese style) : 2 cups (400 ml)
Soy sauce : 4 tbsp
sweet sake : 2 tablespoons
Sake : 2 tablespoons
sugar : 4 tbsp
Salad oil : 2 tsp

Time required

40minutes

Procedure

1) Cut vegetables 00:36
Wash the potatoes, peel and cut into large pieces. After cutting, soak in water, change the water 2-3 times, and when it does not become cloudy, drain the water. Cut carrots into small pieces and cut onions into 6-8 equal combs.
2) Preparation of thread konjac and cutting beef 05:27
Put the thread konjac in a colander and cut it into pieces that are easy to eat with kitchen scissors. Boil water in a pan, add thread konjac, boil for 3 to 4 minutes, put it in a colander, knead it while exposing it to running water, and drain it. Cut thinly sliced beef so that it is easy to eat.
3) Fry meat and vegetables 06:41
Put the vegetable oil in a frying pan and heat it over medium heat, spread half of the beef and fry it. When the color of the beef changes, add the onions and fry it lightly, add the drained potatoes and carrots, and add a little on the surface of the potatoes. Fry until clear.
4) Add seasoning and thread konjac and simmer 08:15
Add soup stock, sugar, mirin, and sake, boil, add 3 tablespoons of soy sauce, and add thread konjac. Remove with aluminum foil, cover and simmer for 20 minutes while boiling.
5) Add the remaining soy sauce and beef and boil. 10:53
Add the remaining 1 tablespoon of soy sauce, spread the remaining beef, put it in the broth, heat it, and increase the heat to remove the water from the broth.

Point

・ The amount is for 4 people and the frying pan is 26 cm in diameter.
・ It also explains in detail how to cut ingredients for beginners.
・ Nikujaga is a stewed dish, so it is usually made in a deep pot, but if you use a frying pan, the ingredients do not overlap, so it does not easily crumble.
・ Since the frying pan has a wide mouth, it is easy to boil down the broth at the end, and it is easy to season it stably by removing the water appropriately.
・ Some potatoes have sprouts or green skin, and the sprouts and green skin have a poison called solanine, so peel off the greenish part several times with a peeler. The buds can be scraped off with the ring next to the peeler.
・ The skin of the onion can be peeled off cleanly by making a cut halfway without cutting off all the calyx and then holding the calyx with your hand and peeling it.
・ Use your favorite part of thinly sliced beef. It is better to have some fat. Beef top meat is also acceptable.
・ The reason why half of the meat is stir-fried in step 3 is to take advantage of the aroma of the stir-fried meat and add the flavor of the meat to the broth to add the flavor of the meat to the vegetables.
・ In step 4, it is good to heat the aluminum foil so that it shakes a little with the boiling broth.
・ The reason for adding soy sauce in step 5 is to make the most of the aroma, and the reason for adding half the amount of meat is to not overheat the meat and to eat the meat itself deliciously.
・ For the final boiling, avoid the ingredients with a wooden spatula and leave the broth at a depth of about 5 mm on the bottom of the frying pan.