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Tag Archives: potatoes

Nikujaga (Meat and Potato Stew)

This is another of my favourite Japanese home cooking dish. Nikujaga – tender beef with chunky onions and potatoes in a slightly sweet and salty broth. Thinly sliced beef is normally used but I used rolled sliced beef meant for shabu-shabu (hot pot) instead, which doesn’t require additional chopping. The beef cooks really fast so you simmer the dish just until the potatoes are soft to your liking. I had ran out of mirin so I added extra sugar and wine.

NIKUJAGA
(Based on a Harumi Kurihara recipe)

1 lb thinly sliced beef, chopped into bite-size pieces.
2 large potatoes
2 large onions
2 tablespoons vegetable oil
3 cups dashi stock
1/2 cup soy sauce
3 tablespoons light brown sugar
1 tablespoon sake or Japanese cooking wine
2 tablespoons mirin (or use another tablespoon each of the sugar and the wine)

1. Wash and peel the potatoes. Chop each into 6 – 8 large chunks. Soak the chunks in water for 5 minutes to remove excess starch then drain.
2. Cut each onion in 6 wedges.
3. Heat the oil in a large skillet and stir-fry the potatoes for a few minutes. Add the onions and beef and cook till the beef is no longer pink.
4. Add the dashi stock, sugar, mirin, soy sauce and sake to the skillet and bring to a boil before lowering the heat to a simmer. Skim the surface to remove any scum that floats up. Cover and simmer until the potatoes are cooked, 15 to 20 minutes.
5. Add extra soy sauce and sugar, if desired, before serving. Because this dish is salty, it goes well with steamed white rice.

 
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Posted by on January 10, 2011 in Cooking, Food

 

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French Fridays with Dorie: Potato Gratin

Potato gratin is my pick for this week’s French Fridays with Dorie. A simple dish but one that fills you up when you take more than a dainty serving!

Layers of thinly sliced potatoes baked in garlic-infused heavy cream with a layer of cheese on top. That pretty much describes the dish. It’s simpler than a scalloped potato recipe because there’s no need to make a white sauce. Just simmer some garlic in the heavy cream and spoon the cream over the potatoes. Season the potatoes, add some herbs, grate some Swiss cheese over and into the oven it goes. What you get is a nice stack of creamy, garlicky, tasty potatoes with a cheese crust. The garlic, phew, is strong! The taste and smell lingers in the mouth after the meal. Note to self: reduce garlic and strain the cream next time.

I halved the recipe as there are only 2.5 potato-eaters in my family but the full recipe would be good for dinner parties. Note 2: Look out for mandolines on sale!

 
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Posted by on November 19, 2010 in Cooking, Food, French Fridays with Dorie

 

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