Recipe: Nikujaga (Japanese Beef & Potato Stew)

Nikujaga is the Japanese version of a beef ("gyuniku") and potato ("jagaimo") stew. The beef, which is sliced thinly, is braised with potatoes and onions in a dashi stock seasoned with Japanese soy sauce, mirin, cooking sake and sugar. Carrots are not in the original recipe, however I added it in for a pop of colour and furthermore, a little extra vegetables won't hurt, right? A great one-pot meal, nikujaga is perfect for those who prefer a lighter yet robust stew :)

Nikujaga (Japanese beef & potato stew)
Recipe by Baby Sumo, adapted from Japanese Bible
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Serves 4


Ingredients
400g beef knuckle (or any braising beef), sliced thinly
1 tbsp cooking oil
1 tbsp sesame oil
500g potatoes, peeled and cut into 3cm cubes
1 large yellow onion, peeled and cut into 6 wedges
1/2 carrot, cut into quarters
500ml dashi stock
1 tbsp caster sugar
3 tbsp Japanese soy sauce
2 tbsp mirin
1 tbsp cooking sake
1 spring onion, green part only, cut into 1.5" lengths

1. In a heavy based saucepan, heat the cooking oil and sesame oil over medium high heat. Add the potatoes and saute for 8-10 minutes, until lightly golden all over. Remove and set aside.

2. Add the onions to the pan, and cook for 3-4 minutes until softened. Remove onions and set aside.

3. Add the beef to the pan and saute for about 2-3 minutes, until browned all over. Remove and set aside.

4. Return the potatoes and onion to the pan, and add dashi, sugar, 2 tbsp soy, mirin, and sake and bring to the boil. Once boiling, reduce to low heat, cover and simmer for 15 minutes. Skim any rising scum for the surface (if you prefer a clear finish to your stew) however you may just skip this step if you find it unnecessary.

5. After 15 minutes, add the beef from Step 3 and carrot, and continue to simmer for another 15 minutes, or until potatoes are tender.  Adjust seasoning as required with extra soy sauce or sugar.

6. Add spring onions to serving bowl and spoon hot stew into bowl. Serve with rice.


Note:
1. For the dashi stock, I mixed 500ml boiling water with 1 pack (5g) of instant dashi sachet.
2. For the seasoning, I recommend that you start with 2 tbsp Japanese soy sauce and gradually increase to your liking.

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Recipe: Macanese Minchi 免治 (Mince & Potatoes)

What is minchi 免治? Minchi (also known as minchee) is a Macanese dish, which contains minced meat cooked with onion and garlic, seasoned with dark and light soy sauce and topped with fried potato cubes.

Traditionally it is made with both minced beef and pork; I've tried making it with just pork, as well as just beef and also a mix. They taste equally great, so just use whichever meat you prefer. The minchi is topped with crispy, fluffy fried potato cubes and served with rice and a fried egg. A great, easy weekday meal which the kids adore!

Minchi, Macanese mince and potatoes

Minchi 免治

Recipe by Baby Sumo

Preparation time: 15 minutes

Cooking time: 20-30 minutes

Serves 4

Ingredients
400g beef mince
1 yellow onion, finely chopped
2 cloves garlic, finely chopped
6 tbsp cooking oil
3 potatoes (275g), peeled and cut into 1cm cubes
2 tbsp light soy sauce
1/2 tbsp cooking caramel or dark soy sauce
1/4 tsp caster sugar
1 bay leaf
Freshly ground black pepper

Spring onions, to garnish
Rice, for 4
Fried egg, for 4


1. In a large wok, heat oil over high heat. Once hot, add the potatoes and fry for 10-12 minutes until golden brown. Remove and set aside.

2. Remove oil, leaving only 2 tablespoons in the wok. Over medium high heat, cook the onions and garlic for 3-4 minutes, until the onions are softened.

3. Then, add the beef mince and bay leaf and cook, stirring frequently until the meat is browned and cooked through, about 5 minutes.

4. Season with light soy sauce, cooking caramel, sugar, and black pepper and continue cooking over medium heat for 2-3 minutes. Taste and adjust seasoning as necessary.

5. Place meat onto serving plate, then top with crispy fried potatoes. Garnish with spring onions. Serve with rice and fried egg.

Note:
1. You can also use a mixture of 200g beef mince and 200g pork mince.

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