Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, dense and delicious nikujaga croquettes. It is one of my favorites food recipes. For mine, I will 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?
Dense and Delicious Nikujaga Croquettes is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Dense and Delicious Nikujaga Croquettes is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook dense and delicious nikujaga croquettes using 8 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Dense and Delicious Nikujaga Croquettes:
- Get 450 to 500 grams peeled Potatoes (baking type potatoes)
- Make ready 150 grams Ground meat (beef and pork mix)
- Get 80 grams Onion
- Take 1 1/2 tbsp each ○ Soy sauce, mirin
- Take 2 tsp ○ Sugar
- Take 2 tbsp ○ Sake
- Get 40 ml Water
- Prepare 1 Cake flour, egg, panko
Nikujaga This hearty beef and potato stew is such a popular Japanese home dish among people from little kids to elders. While there are countless variations, for my nikujaga, I like to caramelize the onion before adding other ingredients. Nikujaga from Baka and Test, Wife Pinoko's Cooking, Hetalia: Axis Powers, Monthly Girls' Nozaki-kun, & Gourmet Girl Graffiti. Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese.
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 everyone Some parts of Japan use pork for Nikujaga, I hear. When beef was more precious back then, people may have used pork instead. Nikujaga is a Japanese version of a beef stew that is simmered in the classic Japanese seasonings of soy, sugar, sake and mirin. The stew ends up with a really nice blend of sweet and salty which works surprising well.
So that’s going to wrap it up for this special food dense and delicious nikujaga croquettes recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
