[Farmhouse Recipe] Nikujaga Croquettes. Mash leftover nikujaga while cooking it down. Mash the meat, shirataki noodles, and everything in it. The photo shows it in a state where there 's still some cooking liquid in the pan.
![[Farmhouse Recipe] Nikujaga Croquettes](https://img-global.cpcdn.com/recipes/5443707307294720/751x532cq70/farmhouse-recipe-nikujaga-croquettes-recipe-main-photo.jpg)
Once again, I would like to thank you for sharing your Nikujaga recipe with PiTCC.
Nikujaga is literally meat (niku) and potatoes (jagaimo) in Japanese.
It is a stewed dish seasoned with mainly soy sauce and sugar.
You can cook [Farmhouse Recipe] Nikujaga Croquettes using 3 ingredients and 8 steps. Here is how you cook that.
Ingredients of [Farmhouse Recipe] Nikujaga Croquettes
- Prepare 1 of Our Family's No Added Water Nikujaga (leftovers).
- You need 1 of Equal portions of tempura flour and water (1:1).
- It's 1 of Panko.
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. This main dish recipe features sliced beef sirloin cooked with potatoes, and onion in a sauce made with prepared dashi soup, sake, and soy sauce.
[Farmhouse Recipe] Nikujaga Croquettes instructions
- Follow the recipe for Nikujaga at..
- These are the leftovers. First, pick out the potatoes and carrots..
- Mash the potatoes and carrots..
- Chop up the remaining ingredients (beef, onion, konnyaku) and mix with the mashed potatoes and carrots. Your croquette filling is ready..
- Mold your filling to your desired size. Coat with water-soaked tempura flour, then coat evenly with panko..
- Deep fry in oil heated to 180 - 200°C for 1.5 - 2 minutes..
- Done..
- For tips, such as how to prevent bursting while deep-frying, check out "Potato Croquette". https://cookpad.com/us/recipes/144811-farmhouse-recipe-potato-croquettes.
Nikujaga is not meant to be a hearty beef stew. Rather the bulk of the dish is supposed to be the potatoes while the beef is there merely to flavor the broth. If Japan had burly roughnecks and lumberjacks, Nikujaga (肉じゃが) would be their meal. I usually cook Nikujaga in dashi because it adds umami, but low-sodium beef stock, or even water would work fine. Nikujaga Recipe 肉じゃが • Just One Cookbook.
