Thursday, January 8, 2015

Niku-Jaga



Prepare the vegetables:

1 carrot (cut into large pieces)
1 potato (cut into large pieces, bigger than the carrots)
½-1 onion (sliced thickly)

Heat 2 t vegetable oil in a heavy-bottomed frying pan. When heated, stir fry:

onions
400 grams thinly-sliced beef

When meat is whitish, add potatoes and carrots. Stir fry for a minute. Add:

¼ C sake
¼ C mirin
¼ C soy sauce
1 t konbu dashi
2 T sugar
500 ml water (or enough to almost cover everything - little bits of vegetable sticking out don't matter)
(1 package shirataki noodles, drained and rinsed)

Bring to a boil, then simmer, covered for about 20 minutes or until the vegetables are soft.

Remove lid and simmer to reduce the sauce. If there is any scum on the surface of the liquid, skim it off with a spoon. Cover the pan, and turn off the fire about 10 minutes before serving to further infuse the flavor into the vegetables. 

Serve with rice.

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