肉じゃが

This was what i just had for lunch: nikujaga.

And guess what? i made it myself.

Didn't really stick to the recipe i found in the library because a few ingredients are unavailable or plain freaking expensive. So i'll call it 马铃薯焖肉 instead (kagamisumi, dun try to pronounce this in Japanese because it's Chinese).

Actually, i think i know now why nikujaga is so popular in Japan. Besides the fact that it tastes great, it's made from some of the cheapest veggies in the market. Carrots cost about $1.50 per kg. I'm sure you'll die from beta-carotene poisoning if you eat one entire kilogram of carrots. To put things in perspective, the leafy veggies like spinach cost more than $3 per kg, cucumbers $0.70 per kg (which is probably why the satay uncle and chiken rice auntie give you cucumbers). But everything is way cheaper than a Happy Meal™. Moral of this story is if you're a hikikomori surviving on 300 bucks a month, don't eat out.

Here's the recipe if anyone's interested. I can't remember the original source since i don't have the book with me now (maxed out my library loan limit with manga), so i can't credit the author. Sorry la. But i guess something like the recipe for a staple food has got to be public domain, right? =p

Ingredients:

Potato - whatever amount you feel like eating. I used 3 since i was cooking for 4 people.

Carrots - Ditto. I used 2.

Onions - Ditto. Used 2.

Meat - Ditto. 300+ g. I used pork but i guess anything will do as long as it's legal and does not offend too many animal rights activists.

Konjac - I was like " where the f*ck am i suppose to get this" and ended up replacing it with firm beancurd (豆干). Found out that wasn't such a good idea later, but for documentation's sake, i used 2 cubes.

Japanese stock - Wtf, i used plain water. Roughly 3 cups.

Flavouring:

Soy sauce - 2 tbsps, more if you are desperately hypotensive or intend to be on anti-hypertension drugs for the rest of your life.

Sugar - 1 tbsp. Nope, i dun think sugar causes diabetes.

Mirin - Replaced this with brandy, but i guess rice wine will do. Don't ask me why i have brandy in the kitchen cupboard.

Step 1: Peel everything that can be peeled.

Step 2: Chop potato and carrots into bite-size chunks. Cut each onion into 6 wedges. Slice meat into strips 3-4 cm wide. Slice beancurd, i dun think the size matters.

Step 3: Heat up your wok, add oil, heat up the oil, throw in the meat. Stir-fry till the meat just changes colour, toss in the potatoes, carrots, onions, beancurd. Stir fry for a bit more, like 15-20 seconds or so, pour in the stock (or water).

Step 4: Let it boil, then simmer till the potatos are beginning to go soft. Remove scum.

Step 5: Toss in the flavouring, stir.

Step 6: Eat.

I found that beancurd breaks into tiny bits which makes the gravy look dirty. Maybe next time i'll use radish instead.

ごちそうさま。