Monday, 13 June 2011

N is for... Nikujaga


Middle dish at the back
Nikujaga is a Japanese meat and potato stew. Meat and potato stew doesn't scream authentic Japanese to me, but apparently this is a favourite home style dish - like a Japanese version of stovies or Lancashire hotpot. You can substitute the pork with beef if you'd prefer. Anyway, it is delicious and strangely, despite it's unlikely ingredients, tastes really Japanese and worked really well in the plate piled high with absurdly mixed up Asian dishes.

Nikujaga

200 g/ 8 oz pork loin, thinly sliced
5 potatoes, peeled and cut into chunks
1 large onion, cut into wedges
2 large carrots, peeled and cut into bite sized pieces
1/2 packet of shiritaki noodles, broken into 3" pieces
500 ml dashi stock
2 tbsp mirin
2 tbsp caster sugar
1 tbsp vegetable/ sunflower oil

Sauté the meat in a large, deep pot. Add the carrot, potato, onion and noodles to the pan and sauté together. Pour over the dashi and bring to the boil. Turn down the heat and skim any foam off the top.  Add the sugar, mirin and soy and pop the lid on. Simmer until the vegetables are soft, taste for seasoning and serve.

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