Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, dense and delicious nikujaga croquettes. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Peel the potatoes and cut into half if they 're very big. Nikujaga is one of the most popular Japanese comfort food, the delicious dish includes sliced beef slow cooked with potatoes, shirataki noodles, and onion. Guess what her favorite Japanese food is? Nikujaga (Japanese: 肉じゃが) literally means "meat and potatoes", from two of the.
Dense and Delicious Nikujaga Croquettes is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Dense and Delicious Nikujaga Croquettes is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook dense and delicious nikujaga croquettes using 8 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Dense and Delicious Nikujaga Croquettes:
- Make ready 450 to 500 grams peeled Potatoes (baking type potatoes)
- Take 150 grams Ground meat (beef and pork mix)
- Make ready 80 grams Onion
- Prepare 1 1/2 tbsp each ○ Soy sauce, mirin
- Make ready 2 tsp ○ Sugar
- Take 2 tbsp ○ Sake
- Get 40 ml Water
- Prepare 1 Cake flour, egg, panko
Easy to make, delicious, AND filling, it's no wonder Nikujaga is a perennial favorite of home cooks throughout Japan. My version of this Japanese comfort food is loaded with melt-in-your-mouth. • Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese. It is a stewed dish seasoned with mainly soy sauce and sugar. It is very much mom's cooking Meat in Nikujaga has to be beef (at least I believe that).
Steps to make Dense and Delicious Nikujaga Croquettes:
- Peel the potatoes and cut into half if they're very big. If the potatoes are small used them whole. Finely chop the onions.
- Heat the pressure cooker, add oil and stir fry the ground meat, adding the onions a little later. Add the ○ ingredients and stir fry quickly. (Don't let the moisture evaporate!)
- Put the potatoes on top of the ground meat, add 40 ml of water, and heat in the pressure cooker under pressure for 10 minutes. Leave to cool down and de-pressurize on its own.
- Open the lid and evaporate the moisture in the pan over medium heat. (You can take out the potatoes before doing this if you prefer.)
- Roughly mash the potatoes withe a spatula leaving lumps, and adjust the seasoning. Spread out in a shallow container to cool.
- When the potato mixture has cooled down enough to handle, divide into 4 portions, and then let cool down completely
- Form each portion into a patty and coat with cake flour, beaten egg and panko. If you shake off the excess flour and strain the beaten egg beforehand, the egg will coat the patties evenly.
- Deep fry in 170 °C until golden brown. Done!
- I've flavored the croquettes lightly, anticipating that most people will want to eat them with some sauce. If you prefer, increase the soy sauce and mirin to 2 tablespoons each.
It is a stewed dish seasoned with mainly soy sauce and sugar. It is very much mom's cooking Meat in Nikujaga has to be beef (at least I believe that). Where I'm from (Osaka), niku is beef. If someone serves me Nikujaga and I don't see. Nikujaga is a Japanese version of a beef stew that is simmered in the classic Japanese seasonings of soy, sugar, sake and mirin.
So that is going to wrap this up for this special food dense and delicious nikujaga croquettes recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
