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Nikujaga (Beef Stew and Soun)

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Ingredients

3 medium sized potatoes coarsely grated
100 grams of beef thinly sliced roasted and then puree
1 English muffin
1 Cracker
100 grams shirataki (can be replaced with glass noodles) Sufficient salt and sugar
50 grams of chickpeas beef rendang
2 tablespoons coarsely chopped
200 cc fish stock claws
5 tablespoons of sugar
2 tablespoons of sweet soy sauce Cloves Garlic
1 tablespoon
1 teaspoon meatballs

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Nikujaga (Beef Stew and Soun)

  • Medium

Ingredients

Directions

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The next Japanese recipe is nikujaga. This is a Japanese-style beef and potato stew. This food is usually eaten by families in Japan in winter because it can warm the body and restore appetite in cold weather.

Steps

1
Done

How to make:

Peel the potatoes and cut them into pieces, then soak them in water so they don’t change color. Soak the vermicelli in water until soft, then drain and cut into 10 cm long.

2
Done

Slice the carrots, cut the chickpeas into matchsticks, and thinly slice the onions.

3
Done

Heat the oil in a pan, then sauté the onions and vegetables (except the chickpeas) until wilted. Add fish stock, sugar, salt, cooking wine, and soy sauce. Simmer for 10 minutes.

4
Done

Add the meat and beans, then cook until the beans are cooked. Remove from the stove and serve warm.

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