| Prep: 20 mins | Cook: 1 hour 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 560 | 22g | 8g | 45g |
| sugars | fibre | protein | salt |
| 10g | 8g | 35g | 3g |
Why I Love Japanese Meat and Potatoes Stew
My all-time favorite from the Land of the Rising Sun that I’ve grown to love is the humble yet flavor-packed Meat and Potatoes Stew. This Japanese delight resonates with me on a unique level – it’s simplicity and the intensity of fulfilling taste is reminiscent of the hearty meals from my childhood in Atlanta, further spiced up by the radiant culinary heritage of my Nigerian parents.
A Testament to Simplicity and Flavor
This classic Meat and Potatoes Stew is an elixir of wholesomeness. It features hearty chunks of beef chuck roast, potatoes and onions, all simmered together in a savory dashi soup that’s laced with a fragrant mirin-soy based sauce. The stew combines elemental ingredients, such as garlic and ginger revealing an unanticipated simplicity in its flavor profile. This resonates with my creed of championing Afro-Southern fusion – a cuisine that revels in blending fundamental components to create a memorable meal.
Connecting Conversations between Cultures
What I find fascinating about this Meat and Potatoes Stew is how it connects my Southern and African heritage with Japanese culture. The recipe uses sake – a traditional Japanese rice wine, mirin which is a sweet cooking wine, and Dashi, which is a fundamental soup stock in many Japanese dishes. The effect of these ingredients is a marvel – it calls to mind the richness of a good Southern gravy, yet it carries an unmistakable Eastern gustatory impression.
With a sprinkle of Shichimi Togarashi and green peas as garnish reminiscent of my mother’s Nigerian stews, this recipe serves up a delightful fusion of disparate culinary traditions. Though there’s no particular chef that inspired this dish, the essence of it lies in embracing multicultural culinary experiences. Food, with its shared humanity and love, can beautifully bridge cultures.
For a chilled Sunday evening or when the weather gets colder and you yearn for comfort food that warms your soul, Meat and Potatoes Stew is my recommendation. The depth of flavors coupled with its hearty nature makes it a winning recipe in my kitchen and I hope you feel the same way when you try it.
What You’ll Need
- 1.5 pounds of beef chuck roast, cut into bite-size pieces
- 4 medium sized potatoes, peeled and cut into halves
- 2 large Onions, thinly sliced
- 2 carrots, cut at an angle into chunks
- 2 cloves garlic, minced
- 1 small piece of ginger, grated
- 2 tablespoons canola oil
- 2 tablespoons sugar
- 1 cup sake
- 2 cups soy sauce
- 3 cups dashi soup stock
- 4 tablespoons mirin
- 6 Shichimi Togarashi (Seven Spice Blend), for serving
- 1/2 cup peas, for garnish(optional)
Method
Step One
Start by prepping your ingredients: cut the beef chuck roast into bite-size pieces, peel and halve your potatoes, thinly slice your onions, cut your carrots into angled chunks, mince your garlic, and grate your ginger.
Step Two
Heat 2 tablespoons of canola oil in a large pot over medium heat. Once hot, add the beef chunks and cook until all sides are browned. Remove the beef from the pot and set aside.
Step Three
In the same pot, add in the sliced onions, minced garlic, and grated ginger. Cook for a few minutes until they soften and become aromatic.
Step Four
Add 2 tablespoons of sugar to the pot and stir until it dissolves and starts to caramelize.
Step Five
Pour one cup of sake into the pot. Let it simmer for a while to allow the alcohol to evaporate.
Step Six
Add in the soy sauce, dashi soup stock, and mirin to the pot. Stir to combine and bring the mixture to a simmer.
Step Seven
Return the browned beef pieces to the pot together with the halved potatoes and carrot chunks. Cover the pot and let it simmer over low heat for about an hour or until the beef and vegetables are tender.
Step Eight
Once the beef and vegetables are done, taste the stew and adjust the seasoning as needed.
Step Nine
Serve your Meat and Potatoes Stew hot, garnished with peas if you like, and sprinkled with Shichimi Togarashi for an extra burst of flavor. Enjoy your filling and warming stew!
