Nikujaga e` uno stufato giapponese vuole dire “carne e patate”.
Un piatto semplice ma gustoso.
Tutti i giapponesi associano un piatto della mamma ma fu creato dagli chef della marina imperiale giapponese alla fine del XIX secolo.
Un piatto casalingo intramontabile
Ingredienti per 4 persone
Patate … ６grandi
Cipolle … 1 grande
Carota … 1 grande
Fettine di manzo, maiale …400ｇ
Shirataki … １busta
Olio … 2 cucchiaini
Acqua … 400 ml
Condimenti per la cottura
Salsa di soia … ４ cucchiai
Mirin … 4 cucchiai
Sake da cucina …4 cucchiai
Zucchero … 4 cucchiai
Dashi in polvere .. 1 cucchiaio
1. Sbucciare e tagliare la cipolla a fettine grosse
Sbucciare e tagliare le patate e la carota a pezzi grossi
2.scaldare l’olio in una pentola rosolare le carne poi aggiunge le patate e le cipolle
3. Dopo alcuni minuti aggiunge l`acqua, quando comincia bollire aggiunge gli shirataki
4. Schiumare il brodo, aggiunge tutto il condimento e cuocere fiamma alta circa 10 minuti col coperchio più piccolo
(una tecnica chiamata otoshibuta va bene anche carta da forno, piatto etc) Mescolate e cuocere ancora 10 minuti. spegnete e lasciate in riposo 10 minuti. il risultato deve essere un stufato leggermente brodoso
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