Jan 29 2013

Newie Nikujaga

Marley and Rod’s home is adorned with Japanese ornaments reflecting their long standing love of Japan and its culture. This love also crosses into Marley’s cooking where her signature rosemary brownies were proceeded with a ‘home style’ Japanese Nikujaga.

Marley: I studied Japanese from kindergarten through to uni, including a high school home-stay in Shizuoka and a semester on exchange at Tokyo’s Hosei University.  Although I no longer study Japanese nor use it professionally, I still have a strong affiliation with the country – especially its cuisine! – and visit as often as I can.  My husband Rod has become a dedicated Japanophile too, since our honeymoon in January 2011.  One of my earliest restaurant memories is an excursion to a Japanese restaurant with my Year 1 class and having a bento box. I remember being so excited by the mini fish-shaped bottle of soy sauce and the piece of decorative plastic grass!  I’ve loved Japanese food ever since, and I frequently cook ‘home style’ Japanese meals for Rod and our friends.

Marley’s Nikujaga (literally means Meat Potato) – moist, savoury, full of texture and delicious!

Gorgeous kitchen window filled with Rod’s Shōchū bottle collection

While the Nikujaga is simmering, Marley quickly whips together her signature rosemary brownies

Heavenly delicious! The rosemary really brings the brownies to another level

  • Who: Marley
  • Home is: Annandale, but for the past few years Newcastle
  • Family origin: English, Czech and Anglo-Australian
  • I can’t live without my: Beautiful little 5-year-old rescued whippet, Honey, and husband, Rod  (note the order!).  Also can’t live without cups of tea (brewed very strong, lots of skimmed milk, no sugar).  Kitchen-wise, I can’t live without my large, glass-lidded, non-stick pan (wedding present from dear friend Katie) which I regularly use for risotto and many other dishes
  • Occupation: Prosecutor
  • Dream job: Restaurant critic for The Times (London).  Unfortunately we don’t live in London, and the wonderful Giles Coren already has this job!
  • Childhood taste: Mum’s farfalle pasta with butter & parsley (her go-to meal for me when I was very small), and her chicken, mushroom & asparagus risotto (always my request for birthday dinners); my grandma Mitzi’s jacket potatoes with bacon bits & cheese; regular family yum chas at Nine Dragons on Dixon Street (still regular!)
  • I will always have in my pantry: Marks & Spencer Extra Strong tea bags, T2 Melbourne Breakfast loose leaf tea and also some sort of fancy loose leaf Earl Grey; arborio rice and good quality stock powder; Japanese basics (miso pastes, Kikkoman soy sauce, cooking rice wine, variety of noodles, Japanese rice); tinned tomatoes and Barilla pasta
  • The one place I must visit: We have a bad habit of revisiting places (Melbourne, London, Tokyo, Berlin) justified by the desire to visit friends living there, and the never-ending amount of things to see, do and eat in those cities!  I am keen to see more of Japan though – it’s definitely now time to branch out and visit the other islands!
  • Go to meal: Risotto with whatever I have in the fridge or growing in the veggie patch (last night was bacon & Swiss chard) or a Japanese noodle soup.  Or avocado on toast if it’s just me
  • 3 Unforgettable meals: I am totally going to cheat and squeeze in a few more than 3. 1) For an overall ‘perfect meal’ experience: we have had anniversary and birthday dinners at The Gilbert Scott restaurant at London’s historic St Pancras Station – amazing building, wonderful service and a seasonal menu of excellent ‘mod Brit’ food. 2) Practically every meal I’ve ever eaten in Japan, except at my horrid uni dormitory!  The emphasis which the Japanese place on perfection in their food makes every meal memorable, from a convenience store onigiri, to a bowl of noodles at a suburban ramen-ya, to a formal kaiseki dinner. 3) Several stand-out restaurant meals over the past 12 months: Burger & Lobster (London), Cail Bruich (Glasgow), Subo (Newcastle), Golden Fields (Melbourne), Ippudo (Sydney)
  • Perfect night in/out: In: risotto, wine and telly with hubby and dog.  Out: the unfailingly excellent pizza, wine and ocean views at the Merewether Surfhouse bar with my Newcastle girls; or if we’re in Sydney, a catch-up dinner (Chat Thai in town is a repeat favourite) with our old friends
  • My piece of Sydney: Town (with David Jones as the epicentre) and the inner West (specifically, Annandale, Glebe, Newtown)
  • I do my groceries at: Our local Aldi, and the growers’ market for fresh produce and specialty goods
  • Guilty pleasure: Peanut butter M&M’s, either bought expensively here in tiny packets, or brought over in bulk from America by my bestie Alana.  And take-away lazy dinners of burritos and beer from Guzman Y Gomez
  • Who does the dishes: Rod, as I’m the cook. He is assisted by the dishwasher

Marley & Rod shared with us their beloved nearby and secluded Dudley Beach

Marley’s ‘Signature’ Rosemary Brownies

Ingredients - Serves 6

  • 100g dark chocolate (85% cocoa solids is best)
  • 100g butter
  • 300g raw caster sugar
  • 50g chopped dates
  • 2 eggs
  • 100g wholemeal self raising flour (for best texture)
  • large sprig of fresh rosemary, chopped very finely
  1. Pre-heat the oven to 180˚c. Line a square brownie tin with baking paper.
  2. Melt butter with chocolate. Beat eggs and sugar until smooth and creamy. Add choc/butter, mix well. Add flour, chopped dates and chopped rosemary – stir well. Try not to eat too much raw batter!
  3. Pour into prepared tin and bake for 35 mins, then test with a skewer. If too gooey, keep in oven for a further 5-10 mins. (Unlike a cake, opening the oven door on a batch of brownies won’t do them much harm as they don’t rise much anyway.) The brownies are done when the skewer comes out with a bit of goo but isn’t totally coated in uncooked batter. Leave to cool in the pan, then turn out and cut into squares.

Nikujaga 肉じゃが (Japanese home-style meat & potato stew) served with brown rice

Ingredients - Serves 4

  • ▪ 750g chat potatoes, cut into quarters with skin on
    ▪ Couple of carrots, cut into similar sized chunks to the potatoes
    ▪  4 large green onions, chopped fairly finely
    ▪ 1 thumb-sized knob of fresh ginger, peeled and chopped finely
    ▪ 250g beef or pork mince
    ▪ 1 tbs sesame oil
    ▪ 3 tbs soy sauce
    ▪ 1 tbs sugar
    ▪ 1 tsp instant dashi powder
    ▪ 3 tbs unsweetened cooking rice wine, ideally cooking saké (not mirin – it’s sweet)
    ▪ 2 cups short or medium grain (NOT long grain) brown rice
  1. Heat sesame oil  in a large lidded pan.  Sauté the onion, ginger and meat until the meat is browned. Add the potatoes and sauté  for a couple more minutes.
  2. Add the carrots, soy sauce, sugar, dashi powder, rice wine*, plus enough water to cover the potatoes. Bring up to a boil the lower to a simmer. Let simmer  with the lid on for about 10 minutes, then with the lid off for another 10. The dish is ready when the potatoes are properly cooked through (no one likes a semi-raw potato) and there is some but not too much liquid left in the pan (you don’t want meaty potato soup!).  Serve on brown rice, prepared as below. *There is an Australian-made saké readily available called Go-Shu, which I would not recommend anyone buy to drink, as it is very poor quality and tastes like meths.  But it is great to have on hand for cooking, and you can buy it at most bottle shops, rather than having to source Asian cooking wine at a specialty store.  About $20/bottle and it’ll last for ages as you only ever use a couple of tablespoons in any Japanese recipe.
  3. You need 2 things for perfect Japanese-style brown rice:  a rice cooker and SOAKED RICE.  You must SOAK THE RICE FOR HOURS. LITERALLY HOURS. THE LONGER THE BETTER. Follow your rice cooker’s instructions for rice-to-water ratio, then let your rice cooker do the rest! Remember: the brown rice will not taste Japanese unless it has the right texture, which is only achieved by soaking and using a rice cooker.

7 Responses to Newie Nikujaga

  1. Alacoque

    Yummo! Must give those recipes a go myself!

  2. Ferdinand Milbrodt

    With the onset of autumn wild birds will have started migrating from one place to the other. And in many cases feeding these birds becomes a treat to the eye. But in order to attract a variety of birds it is essential to have the right kind of wild bird food. Along with this you also need to gather knowledge about different varieties of bird feeders, nest boxes and bird baths that attract birds.’

    Most recent content provided by our new internet site
    <,http://www.caramoantourpackage.com/caramoan-tour/

  3. Kia Monaco

    Wild bird food preferences vary with bird species. While birds like pigeons and doves will readily eat any bird food given to them, more specialist feeders like Robins prefer small grubs such as mealworms. You can buy bird food from various outlets that have large stocks of bird food available in various weights depending on your requirement. Guides to feeding garden birds can be researched online or from various gardening bird books that give details about wild bird feeding habits. The autumn season can attract a large number of wild birds to your garden with the right food including siskins, goldfinches, great tits, blue tits, wrens, woodpeckers and many more. Each one of them has a different feeding habit and accordingly people can make use of different bird feeders and feeding locations within their garden to encourage them. ,

    Remember to take a peek at our very own blog site
    <="http://www.caramoan.ph/things-to-do-in-caramoan/

  4. Lyda Todaro

    Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, where it is grown. When cooked, the rounded grains are firm, creamy, and chewy, due to its higher amylopectin starch content;[1] thus, it has a starchy taste but blends well with other flavours. It is used to make risotto, although Carnaroli, Maratelli and Vialone Nano are sometimes used to prepare the dish. Arborio rice is also used for rice pudding.:

    Pay a visit to our webpage as well
    http://www.caramoan.ph/caramoan-hotels/

  5. Charles Mara

    Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. It is pictured as an offering on an Egyptian frieze dating to 3000 BC. Still in ancient times, it was known in Syria and in Spain. Greeks and Romans ate it fresh when in season and dried the vegetable for use in winter; Romans would even freeze it high in the Alps, for the Feast of Epicurus. Emperor Augustus reserved the “Asparagus Fleet” for hauling the vegetable, and coined the expression “faster than cooking asparagus” for quick action.’

    Please do check out our own web page
    http://www.caramoan.ph/caramoan-resorts/

  6. dbsetwsu

    są gotowe wysunąć sumę poczyń weselnych, pospołu spośród zmysłowymi, jeśli sądzą iż zorganizowanie
    się na nie da im opisaną pociechę. Istnieją szalenie interesowne plus jeśliby owszem
    wtedy mogę przyłapać – nieporuszone. W 4 losach na 5 jednoznacznie przeciwniki nastawieniem opowiadaj
    do zarobionego posagu.

  7. s&w 5906 magazine

    What are you stating, man? I realize everyones got their own opinion, but really? Listen, your blog is interesting. I like the energy you put into it, particularly with the vids and the pics. But, come on. Theres gotta be a better way to say this, a way that doesnt make it seem like most people here is stupid!

Leave a Reply

Your email address will not be published. Required fields are marked *