Carmel Hill farm grow Maris Piper, Russet Burbanks, Nicola and Ruby Lou potatoes

This month Chikako, MFM intern and food waste warrior shares her family’s potato recipes with us

Potatoes…used in many form of dishes and it seems that potatoes are often positioned as favorite food among many people. (I love potato dishes!) I can think of many potato dishes, such as baked potato, hash brown, French fries, potato salad, potato gnocchi and so many more! In my home country, Japan, potatoes hold very important roles for some the well-known traditional Japanese dishes. Nikujaga is a good example of this. (Japanese style stew made out of potato, carrots, onions and meat (usually pork or beef) it is cooked with soy sauce and sugar). Niku literally means meat and jyaga literally means potato in Japanese language.  Here, I share the recipe of Nikujaga, which was taught by my aunt.

 

Nikujaga recipe (Recipe from my auntie, Sachiko)

  • One Saturday night, I made a whole range of Japanese dish and of course, there was nikujaga!!

    4-5 medium- sized potatoes

  • 1 medium onion
  • 2 carrots
  • 200-300g Beef or pork, thinly sliced
  • 2 tbs soy sauce
  • 2.5 tbs sugar
    *Snow peas (cooked and drained) for decoration if you wish*
  1. Cut all vegetables and meat into a bite-size and set aside
  2. Cook meat until brown with vegetable oil.
  3. Pour all vegetables in pan and put soy sauce and sugar and put on a medium heat for about 15 minutes. Stir content every 5 minutes. Add more soy sauce or sugar if you wish, but the ration suggested above is the best!
  4. Make sure potatoes are cooked through and soft, and serve with snow peas or other greens, if desired. Voila!