When I was in Jakarta, a friend of me showed cooking school teaching Nikujaga. I was cooking 2 hours after the conversation if it is liked by locals or not. Less seasonings and very simple one, but everyone liked?
- Meat and vegetables
- 500 g beef(sukiyaki or minced)
- 2 potatoes 250g
- 4 carrots 250g
- 2 onions 250g
- 10 beans
- 6 tablespoon sugar
- 4 tablespoon soy sauce
- 200 ml water
Peal potatoes, cut into bite-size and put them in water for 5 min to remove starch.
Peal and slice carrots, roughly 5mm.
In a pot, stack potatoes, carrots, onions and then beef. Mix the soup and pour in. Recommend to use cast iron pot such as Le Creuset.
Put a lid, put the pot on a small fire and wait for about 15min. Water coming out from vegetables, this makes the taste richer.
Prepare the beans aside. Put them in boiled water till they become soft enough.
Let’s return to the pot. Check the hardiness of potatoes. Just stick chopsticks or any, if it easily go through, remove the lid and keep heating until the soup become less.
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