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  • Nikujaga – not Mick Jaggar

Nikujaga – not Mick Jaggar

Posted on Jun 29th, 2013
by Brian Kennett
Categories:
  • Main Course Recipes

My great friend Mitsuyo here in Singapore gave me a steer to have a look at this one.

DSC02859

The word literally means “meat-potato”. Can you guess what the main ingredients are? Go on have a guess…

Joking aside though, it really is wonderful. Sort of a soup – sort of a stew. Plain white rice is a great companion for this, but as you see below I have added noodles. So perhaps the double up on carbs is not necessary, and Dr. Atkins would not be impressed would he.

This will make enough for a whopping bowl for four. You’ll need:

  • 2 steaks cut in to thin strips – I used strip loin
  • 4 potatoes cut in half and then in to quarters – I used scrubbed spuds with skin still on
  • 2 medium red onions again halved and then quartered
  • 4 carrots cleaned and then cut in to bite sized pieces
  • 1 litre of beef stock
  • 1 pack of Udon noodles
  • 3-4 tablespoons of mirin
  • 3-4 tablespoons of soy sauce
  • 2 tablespoons of sugar
  • 2 tablespoons of olive oil

 

Take a deep soup pot, and add the oil. Bring that to a hot temperature and throw in the sliced steak. You want to keep this moving around as the oil should be real hot and all you’re doing is browning the meat. Once that is browned add the vegetables and the noodles and sauté still on the high heat.

Keep it moving gently, as you don’t want to be breaking up the vegetables. You’ll really start to notice just delicious smells wafting soon, that’s about the right time to add in the stock. Bring this to the boil and then reduce to a medium heat.

Whilst this is simmering add in the soy, sugar and mirin and reduce the heat right down. You really want to keep this going for 30-40 minutes as all the flavours muddle deeply, and the meat cooks so soft.

I would look to reduce the liquid by about one third as a rule of thumb.

If in UK, serve this in bowls in front of the fire.

If in Singapore, turn up the air conditioning, put a jumper on and do the same.

Thank Mitsuyo, this is so so so good.

(Visited 15 times, 1 visits today)

Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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Is Life a Recipe is all about food. It's my personal experiences from my travels across Asia, and beyond. You'll see reviews of restaurants, reviews of hawkers and coffee shops, reviews of countries, reviews of food stalls, my travel experiences and recipes that I have created following those experiences. My recipes are Asian in nature, recreations of food I have eaten, Asian fusion options, and supposed to be simple and fun. ENJOY!!!

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