Niku Jaga

I think Nikujaga is one of the icons of Japanese home-cook meal.

Here are the ingredients:


3-4 Potatos

Thin-sliced beef (200g)
(We usually use beef in Kansai area but I've heard that pork is used instead in Kanto)

1 Carrot

1 Onion

A bag of Konnyaku

some field peas for decoration

1. Peel potatos and carrot, and chop them into chunks.


2. Put 1. and water and Sake into a stew pan to cook for 10 mins.


3. When vegetables are almost cooked, add thin-sliced beef, sugar and say sauce.


4. Cover the pan with a cooking paper (Otoshi-buta) and cook for 7 more mins.


5. Put cut field peas on top and serve♡

This is a new item I found at a near-by grocery store.

It says..."mascarpone cheese-like tofu". Comes with a pack of olive oil.

//

It was good!

Recipe: Tori no Karaage: Fried Chicken

からあげ（Fried chicken) is one of my favorites.
Also, Karaage is very popular menu for Bento Box.

I'm not good at taking a picture so please bear with me for a little while....



1. Cut chicken-thigh (or chicken breast) into small pieces and put them all in a bowl.

2. Add soy sauce, grated ginger and garlic, and rub them into chicken.

3. Add an egg and potato starch. Put a wrap on it and leave it in the fridge for at least an hour.

4. Take it out from the fridge and chambre for an hour before cooking.



5. Deep fry in heated sesame oil - Fry for 4 mins and pick them up and leave for 7 mins.

6. Then, put the chicken into heated oil again and fry for about 4 mins.

I didn't put exact grams and the ingredients but all you need is:
chicken meat
garlic
ginger
soy sauce
egg
potato starch
sesame oil

Of course you can replace sesame oil with another one :)