Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, simmered meat and potatoes (with my family's "golden ratio"). One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Using the Japanese Golden Ratio to Simmer Food. When simmering vegetables or fish, use otoshi-buta (drop lid) and simmer over low heat until most If you want a simple Japanese flavor with a touch more salt, try this golden ratio. It works very well when cooking thinly sliced meat or vegetables, or to. Следующее.
Simmered Meat and Potatoes (with my family's "Golden Ratio") is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Simmered Meat and Potatoes (with my family's "Golden Ratio") is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook simmered meat and potatoes (with my family's "golden ratio") using 11 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to make Simmered Meat and Potatoes (with my family's "Golden Ratio"):
- Get 100 grams Thin-sliced beef (pork or chicken also OK)
- Get 2 large Potatoes
- Prepare 1/2 to 2/3 of a large one Onion
- Make ready 1 tbsp Sugar…A
- Make ready 1 tbsp Soy sauce…A
- Get 1 tbsp Sake…A
- Prepare 400 ml Dashi stock (It's OK to use instant dashi granules mixed with water at about the same strength you'd use in miso soup)
- Make ready 1 tbsp Sugar…B
- Prepare 1 tbsp Mirin…B
- Prepare 1 tbsp Soy sauce…B
- Prepare 2/3 to 1 tablespoon Soy sauce…C
Some artists and architects believe the. The Golden Ratio is not less precious than gold. If you believe that God created our universe then you must have to agree that God is a mathematician. Golden Ratio is hidden in between everything in this universe.
Instructions to make Simmered Meat and Potatoes (with my family's "Golden Ratio"):
- Cut the beef into reasonable bite-size pieces. Cut the onion into wedges about 1.5 to 2 cm thick. Chop the potato into 3-4 cm chunks.
- Spread just a little vegetable oil (even better if you use suet) in a non-stick pan over medium-high heat, and brown the beef in it.
- Once the beef has browned, add in the onions and potatoes and stir-fry them together.
- Once the oil has coated all the ingredients a bit, add the A seasonings, and stir-fry / simmer. Stir continually so that the items don't stick or burn, continuing until the ingredients have blended well and started to absorb the colors of the seasonings.
- Add the B ingredients and turn the heat up to high to bring it to a boil.
- Once the pot boils, cover the ingredients with an otoshibuta / drop lid (this is a must) that sits right on top of the ingredients inside the pot, and turn the heat down to medium-low. Simmer like this for about 20 minutes.
- Be careful not to let the pot boil too briskly. Set the heat so that the simmering liquid just gently bubbles through the holes in the otoshibuta.
- After 20 minutes, turn the heat down to the lowest setting, and take out a larger of the potato chunks to check its softness. The flavor will still be weak at this point.
- If the potato still seems too firm, put the otoshibuta back on, turn the heat back up, and simmer for 3 more minutes. If the potatoes seem tender after this, remove the otoshibuta and drizzle in the C seasonings.
- Turn the heat up to high, and boil for about a minute, gently swirling the pot occasionally to keep the potatoes from falling apart.
- You could just eat the nikujaga as it is at the end of Step 10, but I recommend putting a lid on the pan and letting the contents cool for a bit (this also allows the potatoes to absorb even more flavor), and then it's done.
- When you're ready to serve the nikujaga, warm it up carefully so that the potatoes don't fall apart, and then serve into bowls.
- Rather than keeping the potatoes completely smooth and intact, it deliciouos when the potatoes are dense and floury.
- This is a simple recipe that makes for a really flavorful, very delicious nikujaga.
- Try to make this when you have plenty of time and can let the nikujaga cool down and really absorb the flavors before eating.
- If you want to add in shirataki noodles, do so between Steps 6 and 8.
- There is also a recipe for "Waterless Nikujaga" made in a Staub cocotte ronde (a round thick-bottomed cat iron pot) at. Please have a look! - - https://cookpad.com/us/recipes/150645-waterless-nikujaga-simmered-meat-and-potatoes-in-a-staub-cocotte
One such example is the Golden Ratio. This famous Fibonacci sequence has fascinated mathematicians, scientist and artists for many hundreds We've talked about the Fibonacci series and the Golden ratio before, but it's worth a quick review. In mathematics, the Fibonacci sequence is the. Again "Golden Ratio" on the left, "Rule of Thirds" on the right. There may seem to be not a lot of difference here, but look at the placement.
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