"Katsu-jaga"
Today I was waiting for hubby. It was a beautiful sunny day, albeit a bit too warm. But nice nevertheless. And it was a holiday!! We could go out for a lazy lingering lunch! We could attend the family function! We could go out dating at a park or somewhere quiet - just three of us. We could. We could. We coulda, woulda.
But hubby had been working almost through the night, hence he became immovable due to his great need to sleep. So I sat at the computer. Wondering what to do next. This dish came to mind. We have a friend's wake to attend this evening, and I would need to prepare something for Little Boy's dinner when he will is spending time with one of his fav grand aunts.
Improvised Katsujaga (Supposed to be Nikujaga. haha Meat with potatoes)
Nikujaga is a Japanese dish that is normally cooked with beef or pork. I decided to improvise because all I had was chicken drummets (maybe about 24 pieces, meatwise, probably an equivalent to about 600g chicken? Perhaps. ;).
Ingredients:
* 600g chicken breast meat, cut into about 2 inch lengths
* 4 potatoes, peeled and cut into quarters
* 2 medium onions, cut into wedges
* 3 medium carrots, peeled and cut into bite size chunks
* 2 pieces large shitake mushrooms, sliced thinly
* 2 pieces 1-inch kombu
* 1.5g bonito flakes
* 2 cups water
* 2 Tbsp mirin
* 3 Tbsp sugar
* 6 Tbsp soy sauce
* 2 Tbsp vegetable oil
Preparation:
Mix the mirin, sugar and soy sauce together to form the sauce. Marinate the chicken with about 4 tbsp of this sauce.
Heat 1 Tbsp of vegetable oil in a deep pot and saute the meat on medium heat until it changes color. Add onion, carrot, potato, and mushrooms in the pot and saute together. Pour in the water, add the kombu & bonito flakes (or dashi stock if you have it) and bring to a boil. Pour in the rest of the sauce over the food. Turn down the heat to low and skim off any foam or impurities that rise to the surface, and put a drop-lid. Simmer until vegetables are softened and the there is a mellow smell. There should be at least half pot or so of liquid left in the pot.
Makes 6 to 8 servings with rice.
I hope hubby will be happy when he gets up :) .
But hubby had been working almost through the night, hence he became immovable due to his great need to sleep. So I sat at the computer. Wondering what to do next. This dish came to mind. We have a friend's wake to attend this evening, and I would need to prepare something for Little Boy's dinner when he will is spending time with one of his fav grand aunts.
Improvised Katsujaga (Supposed to be Nikujaga. haha Meat with potatoes)
Nikujaga is a Japanese dish that is normally cooked with beef or pork. I decided to improvise because all I had was chicken drummets (maybe about 24 pieces, meatwise, probably an equivalent to about 600g chicken? Perhaps. ;).
Ingredients:
* 600g chicken breast meat, cut into about 2 inch lengths
* 4 potatoes, peeled and cut into quarters
* 2 medium onions, cut into wedges
* 3 medium carrots, peeled and cut into bite size chunks
* 2 pieces large shitake mushrooms, sliced thinly
* 2 pieces 1-inch kombu
* 1.5g bonito flakes
* 2 cups water
* 2 Tbsp mirin
* 3 Tbsp sugar
* 6 Tbsp soy sauce
* 2 Tbsp vegetable oil
Preparation:
Mix the mirin, sugar and soy sauce together to form the sauce. Marinate the chicken with about 4 tbsp of this sauce.
Heat 1 Tbsp of vegetable oil in a deep pot and saute the meat on medium heat until it changes color. Add onion, carrot, potato, and mushrooms in the pot and saute together. Pour in the water, add the kombu & bonito flakes (or dashi stock if you have it) and bring to a boil. Pour in the rest of the sauce over the food. Turn down the heat to low and skim off any foam or impurities that rise to the surface, and put a drop-lid. Simmer until vegetables are softened and the there is a mellow smell. There should be at least half pot or so of liquid left in the pot.
Makes 6 to 8 servings with rice.
I hope hubby will be happy when he gets up :) .
Comments
I even smelt it in my dreams :).