|
Another typical example of Japanese
home cooking, known as Nikujaga, this would be thought of as
one of mother's special dishes.
Ingredients
- potatoes - 4, medium, peeled
- beef topside - 300g/11 oz,
thinly sliced
- frozen peas - 30ml/2 tbsp
- oil - 15ml/1 tbsp
- onion - 1, large, cut into
wedges
- instant dashi (stock) -
200ml/7fl oz/scant 1 cup, or water
- sugar - 30ml/2 tbsp
- sake or dry white wine -
22.5ml/4½ tsp
- mirin - 22.5ml/4½ tsp
- soy sauce - 22.5ml/4½ tsp
Method
- Cut each potatoes into thirds or
quarter and soak them in cold water for 5 minutes. Drain well.
- Cut the beef into 3-4 cm/1¼-1½
in long strips. Pour hot water over the frozen peas and leave
until thawed, then drain.
- Heat the oil in a deep frying
pan or saucepan. Remove from the heat and add the beef.
- Replace the pan on the heat and
fry the beef for 1 minute. Add the onion and potatoes, and fry for
a further 2 minutes.
- Fold a sheet of foil in half so
that it is just smaller than the diameter of the frying pan.
- Pour in the stock or water and
bring to the boil. Skin the broth carefully.
- When the soup clears, cover the
pan with the foil and simmer for 3-4 minutes. Stir in the sugar
and sake or wine, cover and simmer for a further 4-5 minutes.
- Add the mirin and 15ml/3 tsp soy
sauce, re-cover the pan and simmer for 6-7 minutes.
- Finally, stir in the remaining
soy sauce and simmer, uncovered , until only a little soup remain.
- Shake the pan gently
occasionally to prevent the ingredients from burning. Serve the
beef and potatoes in a large bowl, sprinkled with the peas. Serves
4.
|