Nikujaga
Recipe by Bernie Torras
Course: PrincipalCuisine: JapaneseDifficulty: Media
Rations
2
rationsPreparation time
26
minutesCooking time
38
minutesCalories
150
kcalTotal time
1
hour4
minutesEnjoy a delicious Japanese culinary adventure with this tasty beef and vegetable stir-fry recipe. Get ready to delight your senses with an exquisite combination of flavors and aromas while you immerse yourself in the charm of Japanese music from our playlist. There is no better way to celebrate the harmony between food and culture than by cooking this delicious recipe to the sound of inspiring tunes!
Modo cocción
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredientes
150 g veal cut in very thin slices
3 baking potatoes
1 onion
1/2 carrot
6 snow peas
300 ml of mineral water
50 ml sake
1 c/s sugar
1 c/s mirin
1 c/s soy sauce
Vegetable oil
Pasos
- Peel, cut and soak the potatoes in water.
- Peel, cut to ranguiri and reserve the carrot and onion.
- Cook the snow peas al dente, cool quickly and set aside.
- Cut the veal slices into pieces about 6 cm wide and set aside.
- Heat a pot, add a little vegetable oil, sauté the potatoes and carrots. Add the onion and then the veal.
- When the veal begins to soften, add the water and sake. Bring to a boil, lower the heat and simmer until the vegetables are done.
- Add the sugar and mirin, cook for 10 minutes more. Add the soy sauce and cook for a few more minutes until only about half of the liquid remains.
- Just before turning off the fire, put the snow peas in a pot to heat them.
- Plate and serve.
Notas
- Mineral water can be replaced by u00003c/li>
- Vegetable oil can be replaced by soft veal shortening
Información nutricional (por ración)*
- Serving Size: 375g
- Calories: 150kcal
- Carbohydrates: 30g
- Protein: 15g
- Fat: 7g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Cholesterol: 35mg
- Sodium: 500mg
- Potassium: 1050mg
- Fiber: 4g
- Sugar: 9g
- Vitamin A: 3200IU
- Vitamin C: 40mg
- Calcium: 60mg
- Iron: 3mg