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Niku jaga Recipe

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This recipe for Niku jaga, by , is from Nikki and Josh Crowe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Satomi Sugimoto
Added: Thursday, January 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Pototo: 2 pieces
Onion: 1/2 piece
Green aparagus: five
Thinly slice beef: 150G
Salad Oil: big spoon 1
Sugar: big spoon 2
Sake: big spoon 3
Soy Sauce: big spoon 3
Mirin: big spoon 1

Directions:
Directions:
How to make of
1. The potato...pare and cut it (4-5 capitation). soak it in water. The onion...cut. (eat easily.) Asparagus...cut (eat easily.) The beef cut it. (eat easily.)
2. heat the salad oil the pan, stir-fy the potato and the onion. (medium-high heat)
3. If oil takes effect to the whole, add sugar, sake, soy sauce, and mirin. mix it. and, pour soup.
4. when boiling up, put beef and mix it quickly.
5. meat changes color, weaken the fie, skim of the grease from soup. boil for about ten minutes, and add asparagus.
6. I make it to the medium heat. cook it with a small lid resting directly on. sometimes mix it. boil until becoming sapless.
*You may put the carrot, the string paste made from the arum root, and the pea, etc.
*You may change sugar, sake, the soy sauce, and the mirin by the favor. (I think that recipe is a little thick taste.)

Number Of Servings:
Number Of Servings:
Soup: 2 cups
Personal Notes:
Personal Notes:
Hello, Jane
How are you?
We are fine. Thank you for adding your plan. I write 2 recipes for Nikki. Beef is best, but you can make by pork or chicken. If you like, please cook.
Satomi in email on 6/25/06
Satomi lives in Okazaki City in Japan and stayed with us for 1 month when Nikki was 16. We continue to exchange calendars at Christmas and enjoy our communications about our families.

 

 

 

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