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Post by Takeda Sanjuichiro on Nov 14, 2005 18:10:24 GMT -5
And yet another installment of the continuing saga.
Niku jaga, meat and potato stew.
Ingredients: 1/2 cup water 4 tablespoons sake 4 tablespoons sugar 4 tablespoons shoyu 1 lb (+) thinly sliced beef, bite sized, and if possible cut on the bias 1 lb potatoes 1/2 cup leek or onion. cut thick
Optionally one may include a vegetable like snow peas, green beans, mini corn... For best results use a dense veggie that will not loose it's color or go to mush, or add it quite late to the cooking process, but be warned it will not absorb much flavor of the broth. Since the menu was concentrating on meat, I left out an additional veggie.
Add water, sugar, sake, shoyu into a pan and bring to a boil.
Add meat and simmer until meat browns, remove and set aside.
Add potatoes and simmer for 8 minutes covered or until near tender.
Add leek/onion and simmer another 5 minutes.
Add meat and additional veggie now and cook a further 3 minutes.
Dish and serve.
The basic idea of equal parts sugar, shoyu, sake to 2 parts water, is a basic element of many simmered dishes in japanese "country cooking".
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