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Dans la lune

May 10, 2016

Nikujaga

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nikujaga

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NIKUJAGA

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NIKUJAGA

Ingredients

  • 500g beef - thinly sliced meat
  • 3 potatoes (650g) - cut into large chunks
  • 1 carrot - cut into large chunks
  • 1 onion - thick slices
  • 400ml water

For the seasoning

  • 8g dashi powder
  • 2 tbsp Japanese cooking sake
  • 2 tbsp mirin
  • 1 tbsp usukuchi soy sauce
  • 5 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp honey
  • 1 tbsp tsuyu
  • a dash of salt to taste.

Nikujaga gratin

  • 600g leftover nikujaga
  • 50ml heavy cream
  • 70g shredded cheese

Instructions

  • 1. In a large pot, heat 1 tbsp vegetable oil over medium heat. Add the onion and gently fry. Add the meat and fry until no longer pink.
  • 2. Add carrots and potatoes and stir-fry.
  • 3. Add water and all the seasoning ingredients. Bring to a boil.
  • 4. Reduce the heat to low and simmer for about 30 minutes, stirring occasionally. Simmer another 15 minutes uncovered.
  • 5. Salt and pepper to taste. Serve hot

For the Nikujaga Gratin

  • 1. Pre-heat the oven to 200C degree.
  • 2. Crush leftover nikujaga lightly in a bowl, and add heavy cream. Mix them well.
  • 3. Place in an oven-safe plate and sprinkle shredded cheese onto nikujaga.
  • 4. Bake nikujaga gratin for about 30 mins.
  • Serve hot!
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  • Karen Thank you for your reply. I tried the recipe but k
  • Karen Thank you for your reply. I tried the recipe but k
  • Dans la lune How much flour do they let you put as maximum? if
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