日式馬鈴薯燉肉 Nikujaga
份量
時間
食材
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500g
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1顆
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2顆
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2條
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2顆
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5大匙
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3大匙
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1大匙
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500ml
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適量Some
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2大匙
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2大匙
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1/4大匙
步驟
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洋蔥和蒜頭切碎. 紅蘿蔔和馬鈴薯切成小口狀. Chop Onion, garlic. Carrot and potato cut into bite size.
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豬肉用少許醬油, 味林, 糖, 攪拌均勻後醃約15分鐘. Marinate pork with a little bit of soy sauce, mirin and sugar for 15 minutes.
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起油鍋，放入洋蔥和蒜頭炒香. 加入紅蘿蔔, 再加入豬肉片炒到微熟. Heat a pot, add onion and garlic, panfry till fragrant. Add carrot,mix, add pork and cook till pork slightly cooked
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加入水, 醬油, 烹大師, 米酒, 最後加入馬鈴薯, 攪拌均勻. Add water, soy sauce, bonito stock, cooking wine and lastly potato, mix well.
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燉煮約20分鐘 (如果煮15分鐘後有雜質可撈起)，可灑上點蔥花. (English instruction below)
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Stew for 20 mins (If there is stuff floating on the top after 15 mins, scoop them up.). Put into a large bowl. Can sprinkle some green onion on top.
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完成！請享用！ 所有的食譜示範都在我的YouTube頻道! 歡迎訂閱! 請幫我按個讚! https://www.youtube.com/channel/UC7Fgle9gk5Jh7lB1lq8XOMw
