NikuName Danbooru
Add all the Pork Meatballs ingredients excluding oil in a bowl and mix well. Take 1 tablespoon heap of the meat mixture and place the meat on a cutting board or a large baking pan. Repeat step 2 and use up all the meat mixture. I ended up with 24 meatballs, about 3.5cm (1⅜") in diameter.
Niku
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Sauté the ginger and the beef with a bit of oil. Add the flavouring to the beef and cook until the beef just changes the colour. Drain the sauce and reserve it. Put rice, water and the sauce in a pot or a rice cooker. Spread the beef over the rice and cook rice just like cooking plain rice.
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Niku dofu (肉豆腐) (or nikudofu, which means 'meat and tofu') is a beloved Japanese simmered dish featuring tofu, thinly sliced beef, shiitake mushrooms, and onion in a soy sauce and dashi-based broth. The gentle cooking approach softens the foods quickly while retaining their shapes.
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With chunks of potatoes, onion, and thinly sliced beef simmered in savory and sweet dashi broth, Japanese Meat and Potato Stew (Nikujaga) is one of the most iconic home-cooked dishes in Japan. Nikujaga (肉じゃが) or Japanese Meat and Potato Stew is synonymous with good old home cooking in Japan.
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Nikuman is the Japanese name for the Chinese baozi (包子,肉包), also known as Chūka Man (中華まん). These steamed buns are made from flour dough and filled with meat and other ingredients. In western Japan (西日本) including Osaka, they are called Buta Man (豚まん).
Niku — Weasyl
Add all the Simmering Sauce ingredients to a frying pan or a shallow saucepan and mix well. Scatter the onion in the pan and bring it to a boil. Add the beef and cook until all beef slices are cooked through. Transfer the beef to a plate/bowl. Add tofu and shiitake mushrooms to the pan, place a drop lid on top.
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Step 3. Cut the sliced beef into 2 inch (5cm) wide pieces. Thinly slice the green onions. Step 4. Return the bonito dashi to the pot, add the seasonings (sugar, mirin, and light soy sauce), and bring it to a boil. Step 5. When using frozen udon noodles: Lightly sprinkle water over the frozen udon noodles.
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Niku Udon is Udon noodle soup with beef (Niku=meat), but don't let the name deceive you. It is not just throwing sliced beef into the soup, but there is more to it. The beef topping, to be placed on regular Udon noodle soup, is cooked in sweet and salty seasonings and punched up with ginger. This beef could even be a wonderful dish without Udon.
NikuName Danbooru
Step 1 Peel potatoes and cut each into 4 to 6 pieces, so they are relatively uniform in size. Bevel the edges of each piece with a vegetable peeler. Soak in cold water for about 10 minutes to.
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Overview: Cooking Step Prepare dashi broth and add the seasonings to make udon soup broth. Stir fry the negi (or green onion) and thinly sliced beef. Season them with soy sauce and sugar. Cook udon noodles according to the package instructions and drain well. Assemble udon noodles and broth in individual bowls.
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To make the seasonings, combine 3 Tbsp mirin, 3 Tbsp sake, and 1 Tbsp soy sauce. Add 2 Tbsp water and 2 tsp potato starch or cornstarch. Mix it all together until everything is combined well. Heat a saucepan or frying pan over medium heat. When it's hot, add 1 Tbsp toasted sesame oil and the chopped negi.
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Nikudofu is a Japanese simmered dish made with tofu, beef, shiitake mushrooms, onions, soy sauce and dashi. It is widely made in households and restaurants. The original sukiyaki was said to have originated in Kyoto and meat tofu is also made with sukiyaki-style seasoning. In addition, it is often used in Kyoto vegetables called Kujo-negi.
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Bring water in a saucepan to a boil and blanch the udon noodles to warm them up. Drain well and transfer to a serving bowl. Pour the hot broth over the noodles. Untangle the noodles in the broth if required. Transfer the beef (note 4) on top of the noodles and scatter the chopped shallots/scallions over the beef.
