In Seattle, now that fall is here, it means it starts raining. The days grow increasingly darker and the clouds rarely take a break from hanging out above the city. As a native, of course I’m sad to see the sun go for months on end, but honestly there is a big side of me that is excited to spend all evening roasting winter vegetables and drinking red wine, while a game is on in the other room. The wind and cold rain whipping leaves from the trees forces me to stay inside and convince me that it’s okay to not do anything, but cook comfort food, feed it to my favorite people and not feel guilty about staying in my sweats all day long.

Cheers to Autumn!

Here are 10 Fall Dishes We Can’t Wait to Cook

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Photo: Gaku

During the cold months when I lived in Japan I loved a nice hot bowl of nikujaga. In jest, I used to call this dish “Mick Jagger.” To me, when my students said “nikujaga” or “Mick Jagger” they both sounded almost the same, so it gave us many belly grabbing laughs.

Japanese Rolling Stones fan student: “I love Micku Jagga!”
English food loving teacher: “Me too, it’s so delicious!”
Japanese Rolling Stones fan student: “What!?”

Nikujaga literally means “meat (niku) potatoes (jaga),” and to most Japanese (as well as this Gaijin) it’s comfort food. It’s a simple dish of thinly sliced beef stewed in sweetened soy sauce with potatoes, shirataki noodles (also known as konnyaku noodles; a low carb, non-wheat noodle), carrots and onions.

In the late 19th century, while studying naval science in England, Japanese naval legend Tōgō Heihachirō was inspired by the hearty, nutritious beef stews of the British Royal Navy. Upon his return to Japan he commissioned the chefs of the Imperial Japanese Navy to create a version to serve their seamen.

And, thus, was born Mick Jagger…I mean, nikujaga <wink>.

Nikujaga

1/2 lb thinly sliced beef loin cut into 1 1/2 inch length pieces
4 potatoes, peeled and quartered
1 onion, cut into wedges
1/4 lb carrot, cut into bite size chunks
1/2 package shirataki noodles
2 1/2 cups dashi soup (*see below)
2 Tbsp mirin (sweet cooking rice wine)
2 Tbsp sugar
4 Tbsp soy sauce

Heat 1 tbsp of vegetable oil in a deep pot and quickly saute beef. Add onion, carrot, potato, and shirataki in the pan and saute together. Pour dashi soup stock and bring to a boil. Reduce heat to low and skim off foam. Simmer until potatoes are softened. Add sugar and mirin; cover. Simmer for about 5 minutes and add soy sauce. Simmer until the liquid is almost gone.

Makes 4 servings.

*Dashi is a stock that is the base of many Japanese dishes. There are many variations, but a common variety is made from dried kelp and bonito (fish) flakes. Many people nowadays use instant dashi. You can purchase it in Asian (and some non-Aisan) markets as well as on Amazon.com.

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