"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

NIKUJAGA Recipe

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This recipe for NIKUJAGA, by , is from ThunderCooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shinsuke Otora
Added: Tuesday, May 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 potatoes, 2 onions, 400 lbs thinly sliced beef, A (2cups dashi, 5 tablespoons soy sauce, 3-4 tablespoons sugar, 2 tablespoons mirin, 1 tablespoon sake, 1/2 tablespoon salad oil)

Directions:
Directions:
1. Peel the potatoes and cut each into six pieces. Soak them in water and drain.
Peel the onions and cut them into eight half moon-shaped pieces.

2. Heat 1/2 tablespoon of salad oil over a moderte fire. Add the potatoes and fry well.
Add beef, then the onions and fry them together until the potatoes are transparent.

3. Add '''A'''. Simmer and cover with a paper drop lid until the potatoes are soft.
Skim the surface of the broth occasionally.
Turn off the heat and leave it to marinate.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40
Personal Notes:
Personal Notes:
This is a typical Japanese home dish. Try it!!

 

 

 

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