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Dans la lune

May 10, 2016

Nikujaga

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NIKUJAGA

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 4 to 5 people

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!
5.0
https://www.atelierlalune.com/2016/05/nikujaga/
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