"My specialty is nikujaga (beef and potatoes)!" A simple and delicious recipe to enjoy "spring vegetables"

Hello. I am Ayumi Nakaganji, a chef.

The temperature is rising rapidly and summer is fast approaching, but we can still enjoy fresh spring vegetables.

This time, we will introduce recipes for main dishes and side dishes using spring vegetables. Incorporate spring vegetables into your dinner table to bring a seasonal feel.

1: Really easy! "Spring Vegetable Meat and Potatoes" with a rich flavor that goes well with rice

This meat and potato dish is simmered without adding water, using only the moisture from fresh spring vegetables and seasonings.

Rich stews are the best friend of rice! After stir-frying for about a minute, all you have to do is cover and simmer. It's a simple recipe that you can leave alone, but it produces a delicious stew that will make you say, "My specialty is meat and potatoes."

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Beef trimmings・・・150g
New potatoes (May Queen)...200g
New onion...1 piece (120g)
Watercress... appropriate amount
A Soy sauce・・・2 tablespoons
A Sugar... 1 tablespoon
A Sake・・・2 tablespoons
Sesame oil...1 teaspoon

<How to make>

(1) Cut the beef into 5 cm pieces. Peel the potatoes and cut them into 1.5 cm round slices. Peel the spring onions and cut them into 2 cm wedges.

(2) Add sesame oil to a pot and heat. Add the beef and stir fry briefly. Add A and when it is about 70% cooked, add the potatoes and onions, cover and simmer over low-medium heat for about 20 minutes until the potatoes are soft.

(3) Turn off the heat, add the watercress, and allow it to soften in the residual heat, then mix it into the broth.

This time we used watercress to add some color and green to the dish. Its slight bitterness is a nice accent to the sweet and spicy broth. Watercress is in season from March to May. Be sure to try adding it.

2: A deliciously crunchy spring side dish: "Sesame-dressed snow peas and chikuwa"

Silken peas, which add color to dishes with their vibrant green color, are also in season now.

Snow peas are harvested early before they turn into green peas. If you don't have any other ways to eat them besides boiling them, give this a try. Just by changing the way you cut them, you can discover new flavors.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Snow peas...about 25 bunches
Chikuwa...1 piece
A Soy sauce・・・1/2 teaspoon
A Sugar・・・1/2 teaspoon
A Ground sesame seeds・・・1/2 tablespoon
Salad oil... 1 teaspoon
Salt...1/4 teaspoon

<How to make>

(1) Remove the strings from the snow peas. Cut the chikuwa into thin slices.

(2) Boil 300ml of water in a pot (not included in the recipe), add salad oil and salt, add snow peas and boil for 1 minute, then drain in a colander (no need to drain).

(3) Once cooled, slice diagonally into thin strips.

(4) Place the snow peas and chikuwa in a bowl and mix with A.

Adding salad oil when boiling will coat the surface of the water with oil, which will help prevent the temperature of the water from dropping. Not only will the food be boiled in a short amount of time, but it will also help maintain its color, flavor, and crunchy texture.

Also, when making sesame dressing, mixing it just before eating will prevent the color from fading and the flavor will not be diluted, allowing you to enjoy it more deliciously.

The season for vegetables and fruits passes in the blink of an eye. Some things are available all year round, but there are some things that are only delicious when they are in season. Don't miss out on the deliciousness of this season and enjoy it. (Text by Chuganji Ayumi)
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