Mouse2010 wrote:I just tried making taco rice tonight. It's really more of an American dish with just a Japanese touch, but I thought it was worth mentioning because I first heard of it here on CAA, in a previous Japanese cooking thread.
Huh. I wonder who that could have been.
Rusty wrote:However, if I'm feeling serious, I'll make Nikujaga. Here's the general guidelines I substituted for a recipe:
I love nikujaga. Delicious and easy to make. There are also a lot of variations on it, so like you said, you can basically use whatever meat and whatever vegetables you want to. Personally I like including しらたき(yam noodles), and in theory I like it when nikujaga has green peas in it, but the frozen ones I use are always all wrinkly and not worthy of enthusiasm, so I tend to not put them in when I'm making nikujaga myself.
This is from back when I lived in Japan. Looks like beef, potato, carrot, and しらたき。
Between moving back to the States and coming into the Orthodox Church (lots of fasting seasons; needed to learn to make fast-friendly foods) I haven't been doing as much Japanese cooking as previously, and the new dishes I have learned to make have mainly been Western ones (I can now make a very tasty lentil soup). But I have been doing some. For example, this is a favorite standby of mine:
The recipe is supposed to be a Chinese-style stir fry (but the recipe is Japanese) using pork, 小松菜 (Japanese spinach), and きくらげ (Jew's-Ear???). Looks like I substituted tofu for the pork and チンゲンサイ (I forget what we call this in English . . . bok choy?) for the 小松菜 in the photo above, and I have never used きくらげ yet. You could also substitute in regular old non-Japanese spinach.
Recipe calls for:
小松菜 (komatsuna, Japanese spinach) one bunch (350 grams)
thin-sliced pork 150 g
きくらげ 50 g after being rehydrated
garlic 1 clove
赤とうがらし (dried red chili pepper) 1 pepper
酒 (Japanese rice wine) 1 tbsp
1. Cut your meat and vegetables of choice into appropriately small pieces for stir-frying.
2. Cut the garlic clove in half. Cut the 赤とうがらし in half and remove the seeds.
3. Heat one Tbsp. of cooking oil in a frying pan and add the leafy vegetables and a dash of salt. Add 1/2 cup of hot water and put a lid on the frying pan for 1-2 minutes. Once the vegetables have become flexible, put them in a strainer to drain the water.
4. Dry the frying pan and put 1/2 Tbsp. cooking oil in it. Put in the garlic, 赤とうがらし, and meat, and cook them. Add the きくらげ, then return the 小松菜 to the frying pan.
5. Season by adding 1 Tbsp. 酒、 1/2 tsp salt, and pepper to taste.
Very easy to make (the only seasoning ingredients are garlic, dried red pepper, 酒、salt, and pepper), flexible (for vegetables Japanese spinach OR Western spinach OR bok choy; for meat, thin-sliced pork OR beef OR substitute fried tofu), and it doesn't take very long to cook.