Simple and easy to make, but you'll get compliments! A delicious, spring vegetable stew recipe that also makes a great snack

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Hello. I am Ayumi Nakaganji, a travel-loving chef.

Although it's still cold, spring ingredients are appearing one after another. I'd like to incorporate spring ingredients into my warm dishes little by little to feel the "coming of spring" even a little.

So this time, we will introduce a recipe for a hearty stew using ingredients that give a feeling of spring, including new potatoes and new onions. It is easy to make and can be used as a side dish or a snack.

1: "Niku-dofu" - Full of flavor and delicious vegetables!

Have you ever had a day when you thought, "I want to eat sukiyaki today?" But it's a pain to prepare it from scratch, and it would be a waste to use such high-quality meat...

In such cases, how about trying a similar but simple dish called "meat tofu"?

It goes well with alcohol and is perfect as a side dish. It's also perfect for serving spring vegetables, such as new onions, which become soft and sweet when simmered!

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Beef offcuts・・・150g
Tofu・・・1 block
1/2 fresh onion
Enoki mushrooms...1 bag
Konjac...appropriate amount
Rape blossoms... if available
A Water・・・100ml
A Soy sauce・・・3.5 tbsp
A. Mirin...2 tablespoons
A Sugar... 2 tablespoons

<How to make>

(1) Cut the tofu into 8 equal pieces, wrap it in kitchen paper, and drain for about 10 minutes (to prevent it from becoming watery). Slice the spring onion into wedges and remove the stems from the enoki mushrooms. Cut the beef and rape blossoms into bite-sized pieces.

(2) Tear the konnyaku into pieces with a spoon so that it is easier to eat, rub it well with salt, and boil it in boiling water for about 3 minutes. (In the photo, I used konnyaku reins, but you can use thread konnyaku or anything else.)

(3) Put ingredients A and the onion in a 22 cm frying pan and heat. When it boils, push the onion to the side and add the beef. Boil the beef until it changes color, with the idea of transferring the flavor to the sauce, and then remove it from the frying pan (to prevent it from becoming hard).

(4) Add the tofu, enoki mushrooms, and konjac, making sure they do not overlap, cover with a lid, and simmer for about 10 minutes.

(5) Add the beef back in, add the rape blossoms, and simmer for about a minute.

This time, I used silken tofu that I had in the fridge, but firm or baked tofu will soak up the flavor better. But it's hard to give up the bouncy deliciousness of silken tofu... so use whichever you prefer.

We used rape blossoms here, but komatsuna and chrysanthemum are also recommended.

2: Irresistible gentle sweetness! "New potatoes and onions stew"

The juicy new potatoes and onions are also great for simmering. The warm, fluffy texture of these new potatoes and onions will have you feeling spring.

This is a richly flavored stew that goes well with rice.

Image: Ayumi Chuganji

[Ingredients] (Serves 2-3)
Chicken thighs・・・150g
Deep-fried tofu・・・ 1 piece (120g)
Carrot・・・1/2
New potatoes: 150g
1/2 medium new onion
Green beans...4 pieces
A Water・・・400ml
A Japanese style granulated soup stock... 1 teaspoon
A. Mirin...2 tablespoons
A Sugar... 1 tablespoon
Soy sauce・・・1.5 tbsp
Salad oil...appropriate amount

<How to make>

(1) Cut the chicken into large bite-sized pieces. Cut the deep-fried tofu into bite-sized pieces. Cut the carrots into bite-sized pieces. New potatoes have thin skin, so scrub the surface with a scrubbing brush and cut them into bite-sized pieces. Cut the onion into large wedges. Remove the strings from the green beans and boil them briefly.

(2) Heat salad oil in a frying pan, add the chicken and stir fry lightly on both sides, then add the new potatoes, carrots and fried tofu and stir fry. When the oil is evenly distributed, add A, cover and simmer for 5 minutes.

(3) Add the onion and soy sauce, cover and simmer until the ingredients are soft. When the broth has reduced, turn off the heat, serve on a plate, and garnish with green beans to finish.

If you simmer the spring onions for too long they will become too soft, so add them later. This stew allows you to enjoy the gentle sweetness that seeps out from the spring vegetables.

This time, we introduced a recipe for a hearty stew using ingredients that give a spring feel. We hope you will use it in your menu. (Text by Ayumi Nakaganji)
*This article contains information current at the time of publication.

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