| 
niku-jyaga
This is a Japanese beef-and-potato stew. But what sets this stew apart from others is the hint of fresh ginger seasoning -- and the use of fish stock -- that add a subtle and refreshing dimension to a wintertime favorite. I've included the optional use of flour (wheat or rice, depending upon your taste) as a thickener. The original recipe results in a thin, soup-like consistency; some people may prefer a somewhat thicker, stew-like consistency.
Makes 4 servings
4 Potatoes, peeled and chunked
1 lb Stewing beef
1 Onion, halved and sliced
1 Carrot, sliced into chunks
1 Tbs Sesame oil
2 Cups Dashi (fish stock)
3 Tbs Brown sugar
3 Tbs Soy sauce
1-1/2 Tbs Rice wine
1 Tbs Mirin
2 Tbs Grated fresh ginger
Flour (for thickening, optional)
Soak the peeled, chunked
potatoes in a bowl of cold
water (to prevent
discoloration).
In a Dutch oven, heat 4 Cups
of water to boiling. Add the
stewing beef and boil about
10 minutes to tenderize and
remove fat. Drain beef in
collander. Set aside.
Wipe the Dutch oven dry, then
heat the sesame oil. Brown
the beef on all sides. Add
the onion slices and carrot
chunks; continue to saute for
a few more minutes.
Pour the soup stock into the
Dutch oven. Boil the beef and
vegetables for about 10
minutes, skimming off any fat
or foam that may form. Next,
add in the brown sugar, rice
wine and soy sauce. Reduce
heat and simmer until the
potatoes are tender-- about 15
minutes.
Gently mix in the mirin and
grated ginger. Continue to
simmer for a few more minutes.
(Optional: Niku Jyaga is normally served
with the consistency of a soup. If you wish for a thicker,
more stew-like consistency, mix some flour with a
small measure of water to form a slurry in a small
mixing bowl. Drizzle the slurry into the
simmering stew, stirring to
thicken and taking care not to
damage the potatoes.)]
|
| |
|
|
|
