A lady who wants to impress a potential husband will make for him the most basic of home-style Japanese cooking - Nikujaga. If she gets the perfect balance of flavours to suit his taste, then it's a match and he'll fall in love.
In spite of its legendary powers, nikujaga (meaning meat-potato) is the simplest meal to make.
Meat, potatoes, onions and some carrots.
Some people use beef, some use pork. I generally use beef, however this time I tried pork.
Ito-konnyaku is also often included, but this time I used a block of konnyaku.
I love Shimeji Mushrooms so I threw some in.
Nikujaga Recipe (serves 2~3)
- 150g Thinly sliced beef or pork
- 2-3 Potatoes (Cut into 4ths or if large, 8ths)
- 1-2 Onions (sliced)
- 1 Carrot (sliced into chunks - see here how I sliced carrots for cream stew)
- 4 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 2 Tbsp Mirin (or replace with 1 extra tsp sugar)
- 2 Tbsp Sake, optional
- 1 Cup boiling water
- Either ~3g Katsuobushi or 1 tsp dashi powder
- Heat a little oil in a saucepan or wok. Stir-fry the meat and onions for a couple of minutes.
- Add potatoes and stir-fry a little.
- Add all the other ingredients except carrots. Add carrots 5 min later. Simmer for a further 20 min.
Serve in individual bowls with a bowl of rice on the side and, if you like, miso soup and a leafy salad.
Actually the real reason I made nikujaga tonight was that my little boy wanted to cut carrot flowers, and kept pulling the carrots out of the fridge. I gave in, and as you can see, we had carrot flowers.
(that's not the usual way to cut carrots for nikujaga)
The pork I used this time was not ideal actually.
Should have used the paper-thin stuff, or used beef like I usually do and stewed it longer.