Nikujaga

Japanese Style

Beef and Potatoes

Chef’s Notes

 

While stir frying, the ingredients do not stick to the carbon pot so cooking is made easy.

It is possible to brown the ingredients well so the savory tastes are locked inside.

When the lid is on during heating, the inside is sealed well so the pressure is slightly higher inside the pot. Since the meat is browned well, it has a tasty, roasted fragrance.

Ingredients (4 servings)

 

  • 160 g thinly sliced beef

  • 3 potatoes

  • 1/2 onion

  • 1/3 carrot

  • 1 tablespoon oil

  • 350 ml water

  •  

  • (A)

  • 1 tablespoon sake

  • 1 tablespoon mirin

  • 1 1/2 tablespoon sugar

  • 2 tablespoons soy sauce

  • Boiled snow peas

Directions

 

  1. Cut potatoes into large mouth sized pieces, cover with water for 2-3 minutes and drain. Cut the onion into wedges and carrot into chunks.

  2. Put oil in carbon pot and heat on high heat. Cook beef until browned.

  3. Add in the onions, carrots and potatoes and stir fry.

  4. When all vegetables have been stir fried in the oil, add the water and bring to a boil. Remove any scum, lower the heat to medium, and add the ingredients in (A).

  5. Put on the lid, lower the heat to medium-low and simmer for 10 minutes. Turn off heat and let steam for 5 minutes. Remove from pot and put on a dish. Garnish with snow peas.

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