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Simple and Tasty Soy Meat Nikujaga Stew
간단하고 맛있는 두유 니쿠자가 스튜
재료 (2 인분)
다이즈라보 건조 콩고기 블록
20g
Potato
2 piece
양파
1/2 조각
당근
1/2 조각
Green Beans
3 piece
Canola Oil
정확히
(ㅏ)
국물 (모든 종류)
200ml
간장
1 큰술
설탕
1 큰술
요리 사케 (또는 화이트 와인)
2 큰술
미린
2 큰술
(미린이 없을 경우 화이트 와인 30ml, 꿀 1 작은 술 사용)
배합식
[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.
