Japanese Niku-Jaga

nikuman — Tue, 23 Sep 2008 02:32:43 +0000

The Niku-Jaga is considered and epitome in the Japanese kitchen. It gets a spicy and sweet flavor thanks to the sugar and soy sauce. The kind of taste is very common in the Japanese cuisine. You can find it also in other dishes such as sukiyaki, chicken teriyaki and sake simmered fish. Cooking Japanese Niku-Jaga is not so difficult if you follow the following steps. (The method of preparation shown here is when using a microwave)

These are the ingredients you’ll need:

4 Potatoes (600g)
200g thinly-sliced beef
1 onion
8 thin slices of fresh ginger
4 snow peas (already boiled and string removed)

※ Additionally:

4 tbsp of soy sauce
4 tbsp of sake
4 tbsp of sugar
4 tbsp of water
1 tbsp of vegetable oil

How to prepare:

①　Peel the potatoes, cut them each into 4 or 4 pieces, and soak in water during 5 minutes. Cut the beef into pieces of about 3 cms. in long. Cut the onion into wedges of 1 cm. thick.

②　Combine the soy sauce, sake, sugar, water, and vegetable oil in a microwave-safe bowl. Add the beef and the fresh ginger, spreading them out over the bowl. Add the potatoes and the onios, covering the other ingredients with them.

③　Make a drop-lid by placing a silicone baking sheet the same size as the bowl in Step ② directly on top of the ingredients, and weighting it with a small dish. Cover the bowl with plastic wrap, leaving the sides open a little, and heat in the microwave at 600W for 25 minutes.

④　Place in a large serving bowl. Cut each snow pea into 3 or 4 pieces, and scatter these over the top of the dish.

Eating sujiko

nikuman — Sat, 26 Jul 2008 01:58:29 +0000

筋子＝Salted salmon roe.

The other day my wife was eating “sujiko”. I’ve been in Japan for more than four years now but I still can’t eat that. I took a picture of it, here it is.

salmon roe

en.aliado.jp » Food

Japanese Niku-Jaga

Eating sujiko