Step-by-Step Guide to Make Super Quick From a Bygone Era!! Saitama Ohya Elementary School Lunch Nikujaga (Meat and Potatoes)

Hello everybody, welcome to our recipe page. Today I will show you how to make a special dish, From a Bygone Era!! Saitama Ohya Elementary School Lunch Nikujaga (Meat and Potatoes). It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

From a Bygone Era!! Saitama Ohya Elementary School Lunch Nikujaga (Meat and Potatoes) Recipe. Nikujaga is one of the most popular Japanese comfort food, the delicious dish includes sliced beef She makes really cute bento (lunch box) for her daughters everyday and shares a lot of great tips on It is Nikujaga. Nikujaga (Japanese: 肉じゃが) literally means "meat and potatoes", from two of the.

You can cook From a Bygone Era!! Saitama Ohya Elementary School Lunch Nikujaga (Meat and Potatoes) using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of From a Bygone Era!! Saitama Ohya Elementary School Lunch Nikujaga (Meat and Potatoes)

1. Make ready 200 grams of Ground pork.
2. Take 3 of Potatoes.
3. Prepare 1 of Onion.
4. Prepare 1 of Carrot.
5. Prepare 50 grams of Green peas.
6. It’s 3 tbsp of Miso.
7. Take 2 of 1/2-3 tablespoons Sugar.
8. It’s 1 packages of Dashi stock granules.
9. You need 1 tbsp of Sake.
10. Prepare 300 ml of Water.
11. Prepare 1 of for frying Oil.

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 Shichimi togarashi is a Japanese condiment that is made from a blend of chilies and other things like sesame seeds, nori, etc.In Japan, school lunches are more important to elementary-school and junior-high-school children. "A lot of nutrition is supplemented by school lunches.This nikujaga recipe is made by adding sukiyaki beef, potato, and other root vegetables to a dashi soup stock and letting it stew.

From a Bygone Era!! Saitama Ohya Elementary School Lunch Nikujaga (Meat and Potatoes) step by step

1. Cut the potatoes into large bite-sized pieces, and rinse in water. Cut the onions while removing the sinews. Chop the carrots into chunks..
2. Add cooking oil to a pre-heated pot. Saute the ground meat over a medium heat, and add in sake once it has browned..
3. Add in the onions, and add in the carrots once they have cooked through..
4. Add in the water, and turn up the heat. Add in the soup stock after bringing it to a boil..
5. Add in the potatoes and green peas. Cover with a lid after bringing to a boil, and cook for about 10 minutes over a medium heat. This will steam the potatoes and the green peas..
6. Stick the potatoes with a toothpick to check if they have cooked through. Add in miso and sugar, remove the lid, and cook for 5 minutes. Cook over a medium heat while shaking the pot back and forth to evaporate the water, and it is done..

Russet potatoes, because they are soft, tend to dissolve in the broth, but that makes this dish taste good, too.Nikujaga quite literally translates to "meat and potatoes" - niku means "meat" and jaga means "potatoes" in Japanese.It's a comfort food and the Japanese version of beef stew.

Enjoy a Japanese hearty winter warmer with this nikujaga meat and potato stew.With beef and potatoes simmered in a sweet soy stock until meltingly tender, Nikujaga (肉じゃが), or "meat potatoes" is Japanese comfort food at its best.Photos: What school lunch looks like around the world.Children enjoy lunch, including meat and vegetables, at the Kolno village school in Belarus, a landlocked country in Eastern Europe.Genki I+II - Integrated Elementary Japanese CourseGenki Elementary Japanese I-II.