'New Style' Niku Jaga
Posted: Fri Jun 12, 2009 10:07 am
'New Style' Niku Jaga
Cook's Night In
This version of this Japanese beef stew is a departure from tradition, but it is quick and easy to prepare. The meat is optional if you prefer a vegetarian dish.
Ingredients:
Vegetables:
2 cups water
4 tablespoons sake
4 tablespoons light (not low-sodium) soy sauce
2 tablespoons tamari
4 tablespoons mirin
2 tablespoons sugar
4 inch square konbu, dried kelp seaweed
4 Yukon Gold potatoes, peeled and quartered
2 carrots, peeled and bias cut into 1/2-inch pieces
1 onion, peeled and quartered
4 shiitake mushrooms, quartered, stems removed and discarded
8 English pea pods, peas removed
1/2 teaspoon sesame oil
Beef:
1 pound filet mignon or strip loin, prime grade preferred
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil
1 shallot, finely chopped
3 garlic cloves, finely chopped
1 teaspoon soy sauce
1 teaspoon sake
1 teaspoon mirin
1/2 teaspoon wasabi paste
1 tablespoon butter
Kaiware sprouts, trimmed of their roots, for garnish
Sesame seeds, for garnish
Shichimi togarashi (Japanese seven spice chile seasoning), for garnish
Ingredients:
Vegetables:
Place 2 cups water, the sake, soy sauce, tamari, mirin, sugar and konbu into a pot. Bring to a boil and cook until the sugar has dissolved. Add the potatoes and carrots to the pot. Bring to a boil and reduce the heat to a gentle simmer until the potatoes and carrots are tender, about 10 minutes. Add the onion and cook for 2 minutes. Finally, add the shiitake mushrooms, peas and sesame oil. Cook until heated through; keep warm.
Beef:
While the vegetables are cooking, season steak with salt and pepper. Let it rest until it is room temperature. In a cast-iron pan on medium-high heat, add the oil. Place the steak into the pan and sear on both sides for 1 minute each or until nicely browned. Reduce heat to medium and continue to cook for an additional 4 minutes on each side for medium doneness. When the steak is just about done, add the shallots and garlic to the pan to soften while the steak finishes cooking. When the steak is done, add soy, sake, mirin and wasabi paste to the pan and stir, scraping up any browned bits on the bottom of the pan. Bring the mixture to a simmer and let it reduce slightly to thicken. Add the butter, stirring well to incorporate. Spoon the pan sauce over the steak to coat thoroughly, then remove the steak from the pan and let it rest for 5 minutes.
Plating:
Place the vegetables on a serving dish along with some of the broth. Slice the steak thinly and lay it over the vegetables. Garnish with kaiware sprouts and sesame seeds. Serve with shichimi togarashi on the side or sprinkle it on top for a touch of spiciness. Serves 4
Note: Kaiware sprouts and shichimi togarashi can be found at Asian specialty markets.
Nutritional Info:
Per serving: 470 calories
29 g protein
37 g carbohydrate
19 g fat (7 g saturated)
78 mg cholesterol
1,560 mg sodium
4 g fiber.
Cook's Night In
This version of this Japanese beef stew is a departure from tradition, but it is quick and easy to prepare. The meat is optional if you prefer a vegetarian dish.
Ingredients:
Vegetables:
2 cups water
4 tablespoons sake
4 tablespoons light (not low-sodium) soy sauce
2 tablespoons tamari
4 tablespoons mirin
2 tablespoons sugar
4 inch square konbu, dried kelp seaweed
4 Yukon Gold potatoes, peeled and quartered
2 carrots, peeled and bias cut into 1/2-inch pieces
1 onion, peeled and quartered
4 shiitake mushrooms, quartered, stems removed and discarded
8 English pea pods, peas removed
1/2 teaspoon sesame oil
Beef:
1 pound filet mignon or strip loin, prime grade preferred
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil
1 shallot, finely chopped
3 garlic cloves, finely chopped
1 teaspoon soy sauce
1 teaspoon sake
1 teaspoon mirin
1/2 teaspoon wasabi paste
1 tablespoon butter
Kaiware sprouts, trimmed of their roots, for garnish
Sesame seeds, for garnish
Shichimi togarashi (Japanese seven spice chile seasoning), for garnish
Ingredients:
Vegetables:
Place 2 cups water, the sake, soy sauce, tamari, mirin, sugar and konbu into a pot. Bring to a boil and cook until the sugar has dissolved. Add the potatoes and carrots to the pot. Bring to a boil and reduce the heat to a gentle simmer until the potatoes and carrots are tender, about 10 minutes. Add the onion and cook for 2 minutes. Finally, add the shiitake mushrooms, peas and sesame oil. Cook until heated through; keep warm.
Beef:
While the vegetables are cooking, season steak with salt and pepper. Let it rest until it is room temperature. In a cast-iron pan on medium-high heat, add the oil. Place the steak into the pan and sear on both sides for 1 minute each or until nicely browned. Reduce heat to medium and continue to cook for an additional 4 minutes on each side for medium doneness. When the steak is just about done, add the shallots and garlic to the pan to soften while the steak finishes cooking. When the steak is done, add soy, sake, mirin and wasabi paste to the pan and stir, scraping up any browned bits on the bottom of the pan. Bring the mixture to a simmer and let it reduce slightly to thicken. Add the butter, stirring well to incorporate. Spoon the pan sauce over the steak to coat thoroughly, then remove the steak from the pan and let it rest for 5 minutes.
Plating:
Place the vegetables on a serving dish along with some of the broth. Slice the steak thinly and lay it over the vegetables. Garnish with kaiware sprouts and sesame seeds. Serve with shichimi togarashi on the side or sprinkle it on top for a touch of spiciness. Serves 4
Note: Kaiware sprouts and shichimi togarashi can be found at Asian specialty markets.
Nutritional Info:
Per serving: 470 calories
29 g protein
37 g carbohydrate
19 g fat (7 g saturated)
78 mg cholesterol
1,560 mg sodium
4 g fiber.