Build a Meal

Guruten (Gluten) Stir Fry

Tofu Shirataki Salad (Gluten free Cold Noodle Salad)


BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Nikujyaga (Japanese meat and potatoes)

Thursday, May 20th, 2010
This is the conclusion recipe for the second build-a-meal.

Nikujyaga is the Japanese version of meat and potatoes. It reminds me of a hearty home cooked dish that deserves a weekly appearance at the dinner table. You know, like meat loaf Fridays.

Nikujyaga is often prepared with beef and potatoes but I didn't have any thinly cut slices of beef so I used the rest of my sukiyaki styled pork that I had left over from my shogayaki.

150 grams of thinly sliced beef or pork.
300 grams or 4 medium side red potatoes. (You can use any type of potato)*
1/2 a large onion
1 teaspoon of vegetable oil

1 cup of dashijiru (I used nibandashi for this)
3 Tablespoons of sugar
2 Tablespoons of mirin
2.5 Tablespoons of soy sauce

1) Combine the ingredients for the sauce and set aside.
2) Lay out your thinly sliced meat on a plate while the pot is heating up. When the pot is hot, add the oil and put in the meat one slice at a time so the meat doesn't all stick together.
3) When the meat isn't pink anymore, add onions and potatoes.
4) Stir fry for 2-3 minutes until the onions and the potatoes have a chance to cook a little.
5) Add the sauce, stir so that everything is coated in the sauce and cover but leave the lid ajar to let the steam escape. Cook on low and occasionally give it a stir as the sauce reduces. Cook until the sauce reduces by at least half but not so much that the potatoes have crumbled.

When the potatoes start to soften, don't use a spoon to mix everything because the potatoes can fall apart unless you're using red potatoes of yukon potatoes. Use the handle and give them a flip inside the pot.

Variations: Beef is commonly used for this dish but pork is also really good. You can also add shirataki (konnyaku noodles), carrots, gobo or other vegetables to this dish.

*After you chop up the potatoes, make sure to put them in a bowl of water. This will keep them from becoming brown. Also, don't cut the potatoes too small. You want this to be a hearty dish.

Place potatoes in water as you chop them up.
Nikujyaga Potatoes-akunuki

Sliced onions.
Sliced Onions-Nikujyaga

Lay out the meat so it's easy to put into the pot quickly. Add it in one slice at a time so the meat doesn't stick together.
Nikujyaga-One slice at a time

Cook until the pink is gone.
Nikujyaga-cook until the pink is gone

Add the onions and potatoes. Cook for 2-3 minutes and add the sauce.
Nikujyaga-Meat and Potatoes together

I ended up getting seconds because this bowl was too small.

The complete meal.

tags: Dashijiru  Shoga  Beef  Potatoes  Pork 
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Katsuobushi [11]
Chicken [11]
Kyuri [9]
Shiso [9]
Mayonnaise [8]
Miso [8]
Tofu [8]
Shoga [8]
Sake [8]
Cabbage [7]
Garlic [7]
Beef [7]
Vegetarian [7]
Pork [6]
Miso soup [6]
Vinegar [6]
Mirin [6]
Age [5]
Umeboshi [5]
Carrots [5]
Carrot [5]
Green Onion [5]
Hakusai [5]

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