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Before you jump to Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Save Money In The Kitchen.
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As you can see, there are lots of little things that you can do to save energy, and save money, in the kitchen alone. It is quite easy to live green, of course. Largely, all it takes is a little common sense.
We hope you got insight from reading it, now let's go back to easy lightly seasoned nikujaga (meat and potatoes) in salty broth recipe. You can cook easy lightly seasoned nikujaga (meat and potatoes) in salty broth using 13 ingredients and 4 steps. Here is how you do that.
The ingredients needed to prepare Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth:
- Prepare 150 grams of Pork (thinly sliced pork belly is prefered, but offcuts are fine).
- Take 4 of Potatoes.
- Use 1 of Onion.
- Use 1 tbsp of Sesame oil.
- You need 1 clove of Sliced garlic.
- Prepare 50 ml of Sake.
- Take 400 ml of Water.
- Take 1 pinch of ★Black pepper.
- Get 1/2 tsp of of each ★Salt and sugar.
- Take 1 1/2 tsp of ★Chinese soup stock.
- Prepare of For the toppings.
- Use 1 pinch of Black pepper.
- Prepare 1 of Minced green onions or chives.
Instructions to make Easy Lightly Seasoned Nikujaga (Meat and Potatoes) in Salty Broth:
- Peel the potatoes and chop each into 4-5 pieces, submerge in water. Slice the onion into wedges. Cut the meat into bite-sized pieces..
- Add sesame oil and garlic to a heavy bottom pan. Once it's heated, add the meat and brown..
- Add vegetables and coat in oil. Add sake, water and the ★ ingredients. Bring to a boil. Skim the surface, cover, and simmer over medium heat for 15-20 minutes..
- Here it is topped with black pepper and green onions..
Literally "meat and potatoes", the recipe for nikujaga could be considered Japan's answer to spaghetti bolognese. A light, simmered dish of meat, potatoes and a few other ingredients, every family will make its own version and have its own opinion on how nikujaga "should" be made. • Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese. It is a stewed dish seasoned with mainly soy sauce and sugar. Or if you like smooth and creamy, use Yukon. Russet potatoes, because they are soft, tend to dissolve in the broth, but that makes this dish taste good, too.
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