I felt like Linguini in Ratatouille when trying to cook Hannah’s and our dinner simultaneously tonight. The last thing I wanted was a messy kitchen with injuries and broken porcelain wares.
I was browsing through the Internet for easy recipes again and chanced upon this Japanese dish Nikujaga. It is said to be a comfort food for the Japanese. The dish is essentially a vegetable stew with some meat in it. It is a sweet, savoury kind of food which goes down well with many people. Here’s the recipe:
Ingredients
- 200g lean pork or beef, slice or cut into chunks (we used more meat as this is the only dish for dinner)
- 1 white onion, cut into wedges
- 3 large carrots, cut into large chunks (because Yang loves carrots)
- 1 potato, cut into chunks (original recipe calls for more potatoes than carrots)
- 1 Chinese bowl (250 ml) dashi stock / chicken stock / water
- 2 tbsp mirin
- 2 tbsp sugar
- 4 tbsp light soy sauce (adjust according to one’s preference. I used Kikkoman premium blend)
- 1 tbsp ginger juice (squeezed from freshly grated ginger)
Method
1. Heat up some oil in a medium-sized metal pot. Brown the meat.
2. Add vegetables, and saute for 3-5 mins.
3. Add stock and the rest of the seasonings. Stir well.
4. Leave the pot uncovered and allow everything to simmer in medium heat for about 30-40 mins, or until the meat is tender and the hardy vegetables are softened sufficiently. The gravy should be reduced to a mere thin layer which is thick and full of flavour.
The verdict? Oishi! :P
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