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Simple and Tasty Soy Meat Nikujaga Stew
Einfacher und leckerer Sojafleisch-Nikujaga-Eintopf
Zutaten (2 Portionen)
Daizu Labo Soja-Block getrocknet (Fleischersatz)
20 g
Potato
2 piece
Zwiebel
1/2 Stück
Karotte
1/2 Stück
Green Beans
3 piece
Canola Oil
Richtig
(ein)
Suppenbrühe (beliebige Arten)
200 ml
Sojasauce
1 Esslöffel.
Zucker
1 Esslöffel.
Kochsake (oder Weißwein)
2 EL.
Mirin
2 EL.
(Wenn Mirin nicht verfügbar ist, verwenden Sie 30 ml Weißwein und 1 TL Honig.)
Rezept
[Preparation] Cut potatoes into sixths. Cut carrot into bite-sized pieces using random diagonal cuts, rotating the carrot a quarter turn between cuts (ran-giri cut). Cut the onion into wedges. Boil the green beans and cut in half on the diagonal.
1.
Heat rapeseed oil in a pan over medium heat. Stir-fry the onion, carrot and potato to coat in the oil.
2.
Add the dashi stock, soy sauce, sugar, sake and mirin (a) and the Daizu Labo Dried Soy Meat Block and bring to the boil. Simmer, covered, over a medium-low heat for 10–15 minutes.
3.
Once a skewer slides into the potatoes easily, transfer to a serving dish and scatter with the boiled green beans.
