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Simple and Tasty Soy Meat Nikujaga Stew
Simple and Tasty Soy Meat Nikujaga Stew
Ingredients (2 Servings)
Daizu Labo Dried Soy Meat Block
20g
Potato
2 piece
Onion
1/2 piece
Carrot
1/2 piece
Green Beans
3 piece
Canola Oil
Properly
(a)
Soup Stock (any kinds)
200ml
Soy Sauce
1 tbsp.
Sugar
1 tbsp.
Cooking Sake (or White Wine)
2 tbsp.
Mirin
2 tbsp.
(if Mirin is not available, use 30 ml of White Wine and 1 tsp. of Honey)
Recipe
[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.
