肉じゃが (nikujaga)- A Meat and Potato Dish
By Stephen Crawford
Ingredients:
Base stock
- Water ( Just enough to cover all ingredients)
- Soy Sauce ( A few table spoons and adjust to taste)
- Mirin ( A few table spoons and adjust to taste)
- Hondashi ( I used one small cylindrical packet)
- Granulated sugar
(A little brown or white, add to taste.)
Vegetables: The basic three in about equal portions
- Potatoes (40%)
- Onions (30%)
- Carrots (30%)
(These are the basic three vegetables. Of course, additional vegetables can be added. In this recipe, I added mushrooms.)
Meat:
- Beef or Pork
(I used one of the pork packages in the picture)
Utensils/Kitchenware
- Pot
- Cutting board
- Knife
- Mixing spoon
How to Make 肉じゃが (nikujaga)
This is a simple dish that is great for any day, but especially on a cold day to warm up your spirits. In Japanese, they refer to is as mother’s cooking/taste or おふくろの味 (ofukuroaji). Here is a few simple steps to get you on your way to cooking like a “Japanese mom”.
Step 1
Fill your pot with water and bring the temperature to almost a simmer.
- Add your hondashi
- Then add your soy sauce, mirin, and sugar to taste.
Step 2
- Cut your vegetables in somewhat bigger pieces.
- First add your harder vegetables/ roots to your stock. (This is because they take longer to cook.)
- Then add your softer vegetables to your stock
Step 3
- Bring your stock to a simmer and cook until your hard vegetables are almost done.
Step 4
- Finally add your meat and spread it evenly as you mix it into the mixture. Finish cooking your meat and skim off any unwanted fats.
Step 5
Plate and eat !!
Extra tip! I sometimes like mine with Daikon-oroshi and ponzu 
There you have the delightful dish 肉じゃが（nikujaga.) I hope you enjoy this simple meal
STEPHEN CRAWFORD
