On Saturday evening I fancied some sort of stir-fry so I had a flick through a couple of my cookbooks for Oriental recipes, and found this in the book Tokyo Cult Recipes. It looked interesting and tasty and so I thought I’d give it a go. As the only vegetables it contains are onions and potatoes, I decided to do a little vegetable stir-fry to accompany it and so stir-fried some broccoli, sugarsnap peas, spring onions, chillies, ginger and red and green peppers, with tonkasu sauce, as a side. I then decided to get more ambitious, and in my wander around town, also picked up thai fishcakes, some seaweed, some sesame prawn toast, and some chicken gyoza – a veritable feast!
The only recipe I’m going to detail here though is the Nikujaga, as the vegetable stir-fry was really simple and the other items were all bought-ready made.
1 brown onion
5 large potatoes, or 10 small ones (I use 10 baby new potatoes)
2 tablespoons of sesame oil
200g of sliced beef (The recipe doesn’t specify a cut of beef. I used tender beef escalopes from Sainsbuy’s)
360ml of dashi
2½ tablespoons of soy sauce
2½ tablespoons of mirin
2½ tablespoons of sake
2 tablespoons of demerara sugar (I only used 1 tablespoon – 2 seemed too sweet)
1 tablespoon of toasted sesame seeds
Cut the onion into 2cm slices on the diagonal.
Peel the potatoes and cut them into quarters. (or in half for small ones. The ones I used were so small I actually left some of them whole!)
Heat the sesame oil in a large saucepan. Add the meat, slice by slice, so that the slices do not stick together and sauté for 1 minute. Add the potatoes and onion and sauté for another minute.
Add the dashi and season with the soy sauce, mirin, sake and sugar. Bring to the boil, then reduce the heat to medium, cover the pan and simmer for 10 minutes.
Remove the lid and simmer for another 15 minutes to reduce the liquid, stirring occasionally to prevent sticking.
Once the liquid has reduced by one third remove from the heat and serve, sprinkle with sesame seeds.