NIKU-JAGA Japanese Beef & Potato Stew 肉じゃが
Автор: Kikuzen Cuisine
Загружено: 2019-01-12
Просмотров: 22777
Niku-Jaga; another popular Japanese home cooked dish. In Japan, thinly sliced meat is more common than large chunks of meat like in western countries.
Some niku-jaga recipes cook the thinly sliced beef (or pork) from the beginning, with potatoes. But, this way (adding the meat at the end, which cook them in a short time) makes the beef more tender I think.
If you use raw meat, cook slightly longer than our roast beef version.
The Drop-Lid (Otoshibuta)
This technique, called Otoshibuta, covers the ingredients with a lid one size smaller than the cooking pot. It is a very common cooking method of Japan.
Some benefits include:
*It increases heat, so ingredients cook quickly and evenly.
*The cooking liquid touches the very top layer of the ingredients while cooking, so flavor the ingredients more/better and evenly, no need to stir often.
*Holds down the ingredients in place, so it prevents breaking.
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