NIKUJAGA with Spring Veggies & Salmon Mixed Rice: EASY JAPANESE BREAKFAST
Ingredients (2 servings)
Nikujaga
・10.6 oz (300g) Potato
・8.8 oz (250g) Onion
・3.5 oz (100g) Thinly sliced pork loin
・3.5 oz (100g) Chicken tenders
・3.5 oz (100g) Carrot
・1 oz (30g) Snap peas
・2 tsp Oil
・1.25 cups (300ml) Water
・4 tbsp Soy sauce☆
・3 tbsp Sake☆
・3 tbsp Mirin☆
・3 tbsp Sugar☆
Salmon Takikomi-gohan (Mixed rice)
・5.3 oz (150g) Raw rice
・3.5 oz (100g) Salmon
・1 oz (30g) Onion
・0.8 cup (200ml) Water
・1 tbsp Sake★
・1 tsp Soy sauce★
・1 tsp Oyster sauce★
・A pinch of Dashi powder★
Miso soup
・4.6 oz (130g) Tofu
・1 oz (30g) Onion
・1 tbsp Dried wakame seaweed
・1.7 cup (400ml) Water
・2 tbsp Miso paste
・A pinch of Dashi powder
Directions
- [Nikujaga] Cut everything into bite-sized pieces. Stir-fry onion and carrot with a little oil. When onion is somewhat soft, add water and simmer for 3-4 minutes.
- Add ☆ and potatoes. Bring to a boil, then add pork and chicken. Skim off the scum from the broth. Simmer until the potatoes are very tender and the seasoning is well absorbed. Add the snap peas 1 or 2 minutes before turning off the heat. (Tastes better if you let it sit for 20 to 30 minutes after turning off the heat.)
- [Salmon mixed rice] Place the rice in a bowl, and wash several times until the water becomes somewhat clear. Drain well in a colander.
- Put drained rice, water, and ★. Mix well and place salmon and chopped onion on top.
- Bring to a boil. When it comes to a boil, reduce the heat to low and simmer for 15 to 20 minutes until all the water has evaporated. (Bring your nose close to the pot and if you smell a light burning aroma, it is a signal that it is ready.)
- When the water is gone, turn off the heat. Wait 10 minutes without opening the lid. Then mix well.
- [Miso soup] Slice the onion and dice the tofu. Cook the onion with water in a pot (add the dashi powder here if you need). When it boils add the dried wakame seaweed and tofu. Simmer over low heat for a few minutes. When the onion is soft, turn off the heat and dissolve miso paste.
