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- 2015/01/21
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Nikujaga with Pumpkin & Mochi
レシピ
材料・調味料 (4 人分)
作り方
- 1
- Chop all ingredients into bite-size pieces. Make sure the onion is chopped in generous wedges, otherwise it will completely disappear in the soup.
- 2
- Fry the onion for about 2-3 min
- 3
- Add and fry the pork pieces until the outside is a lighter pink.
- 4
- Add carrot, pumpkin and mochi. Substitute potato for pumpkin if you like a more traditional nikujaga recipe.
- 5
- Add stock and soy sauce, mirin, sake and sugar. Taste and adjust if needed. Might need more soy sauce when using non-smoked pork.
- 6
- Let liquid come to a boil. Cover with aluminium foil and simmer for 15 min.
- 7
- Eat right away or leave for half an hour to let the flavours combine and eat after.
ポイント
- When first frying the onion and pork, don't overfry the pork; it can become too chewy after simmering the stew.
- Tastes even better the next day!
みんなの投稿 (1)
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AlexExcellent in cold weather or if you're feeling blue. This Japanese stew will make you feel warm and fuzzy inside!
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もぐもぐ! (6)
いま人気のレシピと料理写真
