{"id":10791,"date":"2010-07-24T21:03:05","date_gmt":"2010-07-24T13:03:05","guid":{"rendered":"http:\/\/www.chekyang.com\/musings\/?p=10791"},"modified":"2010-07-24T21:03:05","modified_gmt":"2010-07-24T13:03:05","slug":"re-entering-the-kitchen-nikujaga","status":"publish","type":"post","link":"https:\/\/www.chekyang.com\/musings\/2010\/07\/24\/re-entering-the-kitchen-nikujaga\/","title":{"rendered":"Re-entering the kitchen: Nikujaga"},"content":{"rendered":"<p>I felt like Linguini in Ratatouille when trying to cook Hannah&#8217;s and our dinner simultaneously tonight. The last thing I wanted was a messy kitchen with injuries and broken porcelain wares.<\/p>\n<p>I was browsing through the Internet for easy recipes again and chanced upon this Japanese dish <a href=\"http:\/\/en.wikipedia.org\/wiki\/Nikujaga\">Nikujaga<\/a>. 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&#8217;s the recipe:<\/p>\n<p>&#160;<img loading=\"lazy\" decoding=\"async\" style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"blog-2010-cooking-DSC_2424-japanese-beef\" border=\"0\" alt=\"blog-2010-cooking-DSC_2424-japanese-beef\" src=\"https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2010\/07\/blog2010cookingDSC_2424japanesebeef.jpg\" width=\"500\" height=\"334\" \/> <\/p>\n<p><span style=\"color: #800000\"><strong><span style=\"text-decoration: underline\">Ingredients<\/span><\/strong><\/span><\/p>\n<ul>\n<li><span style=\"color: #800000\">200g lean pork or beef, slice or cut into chunks (we used more meat as this is the only dish for dinner)       <br \/><\/span><\/li>\n<li><span style=\"color: #800000\">1 white onion, cut into wedges<\/span> <\/li>\n<li><span style=\"color: #800000\">3 large carrots, cut into large chunks (because Yang loves carrots)<\/span> <\/li>\n<li><span style=\"color: #800000\">1 potato, cut into chunks (original recipe calls for more potatoes than carrots)<\/span> <\/li>\n<li><span style=\"color: #800000\">1 Chinese bowl (250 ml) dashi stock \/ chicken stock \/ water<\/span> <\/li>\n<li><span style=\"color: #800000\">2 tbsp mirin<\/span> <\/li>\n<li><span style=\"color: #800000\">2 tbsp sugar<\/span> <\/li>\n<li><span style=\"color: #800000\">4 tbsp light soy sauce (adjust according to one&#8217;s preference. I used Kikkoman premium blend)<\/span> <\/li>\n<li><span style=\"color: #800000\">1 tbsp ginger juice (squeezed from freshly grated ginger)<\/span> <\/li>\n<\/ul>\n<p><span style=\"color: #800000\"><strong><span style=\"text-decoration: underline\">Method<\/span><\/strong><\/span><\/p>\n<p><span style=\"color: #800000\">1. Heat up some oil in a medium-sized metal pot. Brown the meat.<\/span><\/p>\n<p><span style=\"color: #800000\">2. Add vegetables, and saute for 3-5 mins.<\/span><\/p>\n<p><span style=\"color: #800000\">3. Add stock and the rest of the seasonings. Stir well.<\/span><\/p>\n<p><span style=\"color: #800000\">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.<\/span><\/p>\n<p>The verdict? Oishi! :P<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I felt like Linguini in Ratatouille when trying to cook Hannah&#8217;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<\/p>\n<div class=\"entry-read-more\"><a class=\"read-more-link\" href=\"https:\/\/www.chekyang.com\/musings\/2010\/07\/24\/re-entering-the-kitchen-nikujaga\/\">Read More<span class=\"cleanwp-sr-only\">  Re-entering the kitchen: Nikujaga<\/span><\/a><\/div>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,9,14],"tags":[],"class_list":["post-10791","post","type-post","status-publish","format-standard","hentry","category-at-home","category-dining","category-recipes","wpcat-6-id","wpcat-9-id","wpcat-14-id"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/posts\/10791","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/comments?post=10791"}],"version-history":[{"count":0,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/posts\/10791\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/media?parent=10791"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/categories?post=10791"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/tags?post=10791"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}