Hello everyone I’m Masa
(JP) Ni ku jia ga
Meat Stew with Potato
It’s a kind of money-saving dish
I usually cook it with pork slices
or ground meat
But today, I’m going to use an ingredient
that has a slightly higher cost to cook it
which is beef
If you’d like to make a stew dish with beef
you have to choose the suitable part of it
In my onion, I think beef finger ribs
is an ideal choice
I like to stew it until tender texture
and the soup turns out very rich and fragrant
Cooking it with potatoes cut into big chunks
brings you full of satisfaction
All right, let’s not waste time
and get started! (*´ワ｀*)/
[Point] Simply blanch until they change color
[Point] Add seasonings with sweat taste first
salt can be added later
[Point] These are fingerling potatoes
with thinner skin, no need to peel off the skin
[Point] You can use the type of potato
that you can easily get
[Point] Cut onion into thick slices to
prevent them from dissolving while cooking
[Point] You can use Konjac slices
instead (follow the same steps)
[Point] Coat potatoes with a layer of oil
can prevent them from shattering while cooking
[Point] If not tender enough, continue
stewing until desired tenderness
[Point] You can fine tune the amount of
salt added according to your preference
Ok, here is a serving of delicious
(JP) Gyu no kaku gi li niku jilya ga
(Beef & Potato Nimono)
All right, let’s try the taste
The meat chunk looks very tempting
Let me try this finger rib first
One of my favorite parts of beef
So tender~
That’s what I’m talking about
The meat is cooked tender
It was originally an ingredient with tough texture
but if you spend some time to stew it
it becomes very tender
and you can feel its meat juice flowing out
Very delicious
Next up, let me try the potato
The type of potato I use today is very special
which has yellow flesh
This kind of potato is quite suitable
for stew dishes
Besides, it has thinner skin
so you can cook it directly
(without peeling off the skin)
This is very tasty as well
Although we didn’t cut it into small chunks
it still absorbs lots of flavor given
the size we have
We can already enjoy the flavor of this soup
only by eating this potato
And this soup, without a doubt,
must be very tasty as well
What a healing taste
It must be also suitable to add steamed rice
to make congee
The meat I choose today is beef
If beef is not an option for you
you can definitely use pork instead
such as pork rib
An important point is that
potato breaks apart easily while cooking
I’d suggest to stew the meat chunk
until tender first
and then put in vegetables
to continue stewing afterwards
By doing so, these two types of ingredients
can retain their ideal textures respectively
I hope you all enjoy delicious Nimono dish
SPECIAL THANKS TO Amy Chou