Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, nikugaja (simmered meat and potatoes): a recipe to hand down to my daughter. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Huge Selection on Second Hand Books. Great recipe for Nikugaja (Simmered Meat and Potatoes): A Recipe to Hand Down to My Daughter. 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.

Nikugaja (Simmered Meat and Potatoes): A Recipe to Hand Down to My Daughter is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Nikugaja (Simmered Meat and Potatoes): A Recipe to Hand Down to My Daughter is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have 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 that.

The ingredients needed to make Nikugaja (Simmered Meat and Potatoes): A Recipe to Hand Down to My Daughter:

1. Prepare 150 grams Thinly sliced beef or pork
2. Take 3 large Potatoes
3. Take 1/2 Carrot
4. Make ready 2 medium Onions
5. Make ready 1 block Konnyaku
6. Prepare [The flavoring ingredients]
7. Make ready 66 ml Sake
8. Make ready 200 ml Water
9. Get 5 tbsp ★Soy sauce
10. Take 4 tbsp ★Sugar

Meat is 'niku' (肉) in Japanese and potato is 'jagaimo' (じゃがいも). But instead of calling it 'nikujagaimo', the word for potato is shortened to 'jaga'. Come to think of it, I think. Layer the potatoes, carrots, beef, onions, tomatoes, and shirataki noodles in the pot.

Steps to make Nikugaja (Simmered Meat and Potatoes): A Recipe to Hand Down to My Daughter:

1. Cut up the potatoes into large bite size chunks. Cut the carrot in quarters and then into thick slices, and the onion into wedges.
2. Rub the konnyaku with salt, then use a spoon to tear into bite sized pieces. Cut the meat into 3-4 cm pieces.
3. Heat beef back fat (or vegetable oil if you don't have it) in a deep pan, and stir-fry the meat.
4. When the meat changes color, add the vegetables.
5. When the vegetables are coated in oil, add the konnyaku and stir-fry for a while.
6. When the konnyaku is also coated with oil, add sake for depth.
7. Next, add the other flavoring ingredients (marked with ★) and water. Cover with small lid (drop lid or otoshibuta) and simmer over high heat.
8. Bring to a boil, then lower the heat to medium-low and continue simmering.
9. When the potatoes are tender, turn the heat off and leave to cool.
10. This is a beef version of the recipe (The top photo is a pork version).

Come to think of it, I think. Layer the potatoes, carrots, beef, onions, tomatoes, and shirataki noodles in the pot. Turn down the heat to maintain a gentle simmer. Nikujaga (Japanese: 肉じゃが) literally means "meat and potatoes", from two of the main ingredients niku (meat) and jagaimo (potatoes). It's a comfort food for the Japanese and it is a very popular meal cooked at home.

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