Cara Memasak Japanesse beef nikujaga Kekinian

Japanesse beef nikujaga. Perfect for those days when you want a comf. The stew ends up with a really nice blend of sweet and salty which works. Nikujaga quite literally translates to "meat and potatoes" - niku means "meat" and jaga means "potatoes" in Japanese.

Nikujaga is not meant to be a hearty beef stew. Rather the bulk of the dish is supposed to be the potatoes while the beef is there merely to. "Nikujaga is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables. Generally, potatoes make up the bulk of the dish, with meat mostly. Cara membuatnya pun tidak sulit, teman-teman dapat membuat Japanesse beef nikujaga hanya dengan menggunakan 9 bahan dan 5 langkah saja. Berikut ini bahan dan cara untuk memasaknya, yuk kita coba resep Japanesse beef nikujaga!

Bahan-bahan Japanesse beef nikujaga

1. Siapkan of daging sapi has dalam. Giling / chopper hingga halus.
2. Sediakan of kentang.
3. Dibutuhkan of wortel.
4. Sediakan of bawang bombay.
5. Diperlukan of edamame atau kacang kapri.
6. Gunakan of Bahan kuah.
7. Sediakan of gula pasir.
8. Diperlukan of shoyu (me: kikoman).
9. Gunakan of air matang.

Nikujaga (肉じゃが, lit. "Meat [&] Potatoes" ) is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce and mirin, sometimes with ito konnyaku and vegetables. This stew is called 'nikujaga' (肉じゃが) in Japanese, which literally means meat and potatoes - the People from the western part of Japan prefer sliced beef while the people from the eastern part of. So, is nikujaga (肉じゃが) Japanese beef stew? Well, we'd say that both of those titles pretty accurately sum up this savory and warming Japanese winter recipe. • Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese.

Langkah-langkah membuat Japanesse beef nikujaga

1. Siyapkan semua bahan. Chopper atau giling daging hingga lembut. Potong2 kentang, wortel dan bawang bombay.
2. Siapkan panci untuk memasak. Mulai atur sayuran, dimulai dr kentang lanjut wortel lanjut bawang bombay. Terakhir di lapisan paling atas tata daging giling hingga merata menutup sayuran3..
3. Larutkan gula dengan 300 air. Apabila gula sdh larut tambahkan 100ml shoyu atau kecap asin, aduk rata.
4. Guyurkan campuran air, shoyu dan gula secara merata diatas lapisan daging dan sayur. Lalu tutup dengan alumunium foil, biarkan dimasak selama 30 menit. Sambil dicek sekali2, apabila daging sdh terlihat matang, matikan api. Dan nikujaga sdh matang.
5. Rebus edamame kira2 sampe empuk tapi jangan sampai lembek. Tambahkan garam sedikit di air rebusan. Tiriskan edamame, lalu taburkan edamame diatas nikujaga pada saat disajikan.

Meat in Nikujaga has to be beef (at least I believe that). Where I'm from (Osaka), niku is beef. Nikujaga is based on Western beef stew and I have tried to give a novel Kyoto taste to it. This autumn I have been trying to perfect it and I must say. See recipes for Beef Yakiniku, Gyudon beef - Yoshinoya wannabe too.

Subscribe to receive free email updates: