Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, dense and delicious nikujaga croquettes. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Dense and Delicious Nikujaga Croquettes is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Dense and Delicious Nikujaga Croquettes is something that I’ve loved my whole life.
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?
To begin with this recipe, we have to prepare a few ingredients. You can have dense and delicious nikujaga croquettes using 8 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Dense and Delicious Nikujaga Croquettes:
- Prepare 450 to 500 grams peeled Potatoes (baking type potatoes)
- Get 150 grams Ground meat (beef and pork mix)
- Make ready 80 grams Onion
- Make ready 1 1/2 tbsp each ○ Soy sauce, mirin
- Prepare 2 tsp ○ Sugar
- Prepare 2 tbsp ○ Sake
- Take 40 ml Water
- Take 1 Cake flour, egg, panko
Korokke (Japanese Meat and Potato Croquettes). Nikujaga (肉じゃが, meaning meat-potato) is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce and mirin, sometimes with ito konnyaku and vegetables. Generally, potatoes make up the bulk of the dish, with meat mostly serving as a source of flavor. • Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese. It is a stewed dish seasoned with mainly soy sauce and sugar.
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 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. The stew ends up with a really nice blend of sweet and salty which works surprising well.
So that’s going to wrap this up for this exceptional food dense and delicious nikujaga croquettes recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
