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How to cook "with visual instructions" "using familiar ingredients from your local grocery stores" healthy, traditional and delicious Japanese dishes!!


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Now this is what I call a traditional Japanese homemade dish! (Gluten-Free)

Nikujaga (Japanese style Beef-Potato Stew) is a Japanese simmered dish with a sweet-salty seasoning. It is very popular and everybody likes it.

This dish is one of the “Homemade taste” dishes, and in old Japanese traditions women who can cook this kind of simmered dish were considered full-fledged wives.

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Interestingly, in 1878, a person who had beef stew when visiting England explained to a Japanese chef how the beef stew tasted, and the chef cooked it using his imagination. Eventually that’s where Nikujaga came from. That’s why the ingredients are similar to beef stew.

This is Dashi Dried Kelp I used for Kelp Dashi Stock.
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In Japanese simmered dishes, Dashi stock is the most important thing to add Umami to the dish. I used Kelp Dashi stock this time because I wanted to bring out the flavor of the ingredients. Please see the post on Kelp Dashi stock as a reference.


{Ingredients (servings 2)}
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½ lb. Beef (sliced meet)

1 Potato

1 Carrot

1 Onion

1 ½ cups Kelp Dashi stock
(Recommended Dried Kelp for Dashi stock) Dashi Dried Kelp

2 Tbsp. Cooking Sake

3 Tbsp. Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

2 Tbsp. Mirin Sweet Cooking Rice Wine

1 tsp. Sugar

Chopped Green Onion to taste


Here is my recipe in PDF: Beef-Potato Stew

Here is “Kelp Dashi stock” recipe in PDF: Kelp Dashi stock


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Creamy Chicken Stew

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Japanese stew is based French stew, but adapted for Japanese tastes. We cook stew a lot in the winter. The two main types of Japanese stew are creamy white stew and beef stew.

Today I introduce you to Creamy Chicken Stew. Japanese usually cook stew with thick white roux.

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But we can also cook with margarine, flour and soy milk to make the dish healthier. You can use butter and milk instead of margarine and soy milk.

This recipe is similar to Chicken Pot Pie recipe. So I am sure you will like cooking and tasting this stew.

The ingredients are taro, onion, carrot and chicken breast. Here, you can use potato instead of taro and chicken thigh instead of chicken breast if you prefer. However, Taro’s gruel, which is a result of mucin, makes the stew’s consistency rich and helps with digestion.

It is great to have during the cold winter months!!


{Ingredients (Serves 2)}

½ lb. Chicken Breast or Thigh

1 Carrot

1 Onion

4 Taros

2 Tbsp. Margarine

3 Tbsp. Flour

½ tsp. Salt

¼ tsp. Black Pepper

1 cups Chicken Stock

1 ¾ cups Soy Milk


Here is mu recipe in PDF: Creamy Chiken Stew