Meat and Potatoes — Japanese Style
I’m always fascinated at how food is so closely related to memories. Good or bad, eating certain food triggers emotional responses to how we’ve lived our lives. This is one of them.
We have a favorite izakaya (Japanese pub) in Shinagawa, Japan.
It was the first restaurant we visited on our first trip there, and now we make it a point to eat there every time we go back.
Izakaya Fuji is located at the JR Shinagawa Station, among many that line the area. I’m not sure why we chose it — we were probably starving after a long flight and it was the closest to our hotel. Maybe it was the many people we saw through the windows enjoying themselves in there. What ever the reason, we ventured in and were amazed. They don’t speak much English, and yet, we’ve since become friends with the proprietors over our numerous visits, and always look forward to their authentic, home-style cooking.
No matter what, the one dish (among the many) we always order is nikujaga (肉じゃが). It’s Japanese comfort food — basically, a beef and potato dish that’s simmered in a sweet soy broth until meltingly tender. Every household has a slightly different version based on their taste preferences. While I didn’t ask for their recipe, this is my interpretation of a dish that brings back great memories of Japan.
Nikujaga (Simmered beef and potatoes)
Yield: 2 servings
Total Time: 60 minutes | Prep Time: 10 minutes | Cook Time: 50 minutes
INGREDIENTS:
½ thinly sliced beef (sliced across the grain; preferably with some fat)
2 medium russet potatoes, peeled and cut into wedges
1 medium onion, thinly sliced
1 small carrot, peeled and cut into wedges
10 snow peas, trimmed and quickly blanched
1 pkg. shirataki noodles, rinsed and drained
1 (1”) piece of fresh ginger, peeled and smashed
2 tsp. vegetable oil
Sauce:
METHOD:
Combine all of the sauce ingredients in a glass measuring cup or bowl. Set aside.
In a skillet, heat the oil over a medium-high flame, until shimmering. Add in ginger and the beef (in a single layer) and cook until lightly browned, about 4 minutes total.
Add in the potatoes, onion and carrot and cook for one minute.
Pour in the sauce, cover, lower the heat to medium and simmer until the potatoes are soft, about 30-35 minutes.
Uncover, add in the shirataki noodles and simmer for 10 more minutes.
Remove from heat, add in the snow peas and discard the ginger.
Serve with hot rice.
