TOP >
Recipe >
Simple and Tasty Soy Meat Nikujaga Stew
Ragoût de Nikujaga à la viande de soja simple et savoureux
Ingrédients (2 portions)
Bloc de soja séché Daizu Labo
20g
Potato
2 piece
Oignon
1/2 pièce
Carotte
1/2 pièce
Green Beans
3 piece
Canola Oil
Correctement
(une)
Bouillon de soupe (toutes sortes)
200 ml
Sauce soja
1 cuillère à soupe.
Sucre
1 cuillère à soupe.
Cuisson du saké (ou du vin blanc)
2 cuillères à soupe.
Mirin
2 cuillères à soupe.
(si Mirin n'est pas disponible, utilisez 30 ml de vin blanc et 1 cuillère à café de miel)
Recette
[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.
