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

Hello everybody, it’s John, 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 food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Nikugaja (Simmered Meat and Potatoes): A Recipe to Hand Down to My Daughter is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Nikugaja (Simmered Meat and Potatoes): A Recipe to Hand Down to My Daughter is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. 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 cook 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. Get 3 large Potatoes
  3. Prepare 1/2 Carrot
  4. Make ready 2 medium Onions
  5. Take 1 block Konnyaku
  6. Get [The flavoring ingredients]
  7. Get 66 ml Sake
  8. Get 200 ml Water
  9. Make ready 5 tbsp ★Soy sauce
  10. Take 4 tbsp ★Sugar
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).

So that is going to wrap this up for this special food nikugaja (simmered meat and potatoes): a recipe to hand down to my daughter recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!