Nikujaga is a traditional Japanese dish made from boiled meat, potatoes and onions are rich in protein and carbohydrates and became one of the favorite foods for the Japanese people because it is a home-style cuisine. Dish you want passed on to future generations will be introduced by experts of cooking and cultural figures from Japan following.
Reporting from houseofjapan.com, according to Hiroko Horie, 67, and 41-year-old daughter named Sawako, home-style dishes cooked only for family members and people you actually know, that's the big difference between store-bought dishes or cooking in the restaurant. The home-style cuisine has taught and promoted in the various classes, and TV programs, and magazines, which was originally started by the mother 92-year-old Hiroko named Yasuko.
The trio has published many books. Before starting his own cooking class, Yasuko Horie, who was born in 1923 coached by expert cook named Sadako Kohno. Meanwhile, Hiroko, who was born in 1947, learned about nutrition in college. While Sawako, who was born in 1973, has studied cooking in Italy.
The women were still adhering to the basic principles of their family when making braised dishes that use sugar, sake and soy sauce in the same amount. Hiroko said, "Rather than making a lot of dishes, the key is to master the basics and have some distinctive characteristics of your own dish. Once you know the basics, you can make changes. "
Nikujaga is a type of Japanese cuisine beef stew with potatoes and onions. As a variation, and in order to look attractive it can ne add peas and carrot.
Material:
1. 200 grams of beef
2. 600 grams of potatoes
3. 1 onion large or 3 small size pieces
seasoning:
1. 1 cup water
2. 1 tbsp mirin
3. 1 tablespoon sugar
4. 2½ tbsp Japanese soy sauce
How to make:
1. Thinly sliced beef, cut a potato into two or four parts, cut the onion in half and sliced thin with a thickness of 3-4 mm.
2. In a saucepan, saute onion with 2 tablespoons of cooking oil until fragrant (about 3 minutes)
3. Enter the beef and stir-fry until it changes color
4. Add water, mirin, soy sauce and sugar
5. Simmer over low heat until the potatoes tender (10 minutes)
6. Servings: for 4 people
Tips: If you like sweet or unwilling to use mirin, add a little sugar to taste.
The trio has published many books. Before starting his own cooking class, Yasuko Horie, who was born in 1923 coached by expert cook named Sadako Kohno. Meanwhile, Hiroko, who was born in 1947, learned about nutrition in college. While Sawako, who was born in 1973, has studied cooking in Italy.
The women were still adhering to the basic principles of their family when making braised dishes that use sugar, sake and soy sauce in the same amount. Hiroko said, "Rather than making a lot of dishes, the key is to master the basics and have some distinctive characteristics of your own dish. Once you know the basics, you can make changes. "
Nikujaga is a type of Japanese cuisine beef stew with potatoes and onions. As a variation, and in order to look attractive it can ne add peas and carrot.
Material:
1. 200 grams of beef
2. 600 grams of potatoes
3. 1 onion large or 3 small size pieces
seasoning:
1. 1 cup water
2. 1 tbsp mirin
3. 1 tablespoon sugar
4. 2½ tbsp Japanese soy sauce
1. Thinly sliced beef, cut a potato into two or four parts, cut the onion in half and sliced thin with a thickness of 3-4 mm.
2. In a saucepan, saute onion with 2 tablespoons of cooking oil until fragrant (about 3 minutes)
3. Enter the beef and stir-fry until it changes color
4. Add water, mirin, soy sauce and sugar
5. Simmer over low heat until the potatoes tender (10 minutes)
6. Servings: for 4 people
Tips: If you like sweet or unwilling to use mirin, add a little sugar to taste.
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