Things to plan and do

Make a fresh and flavourful stew, stretch out achy shoulders, down a health-boosting shot. By Rebecca Frank

JAPANESE BEEF AND POTATO STEW

Nikujaga literally means ‘meat potato’ and is Japan’s answer to our staple stew but with a light dashi-and-soy-based broth. It’s hearty, satisfying, quick and so simple to prepare

Serves 4

250–300g beef rump, skirt or fillet 2 carrots, peeled 2 large baking potatoes, peeled 1 large or 2 small onions, peeled 1 leek, washed and trimmed 1 tbsp vegetable oil 500ml dashi or beef stock or a mix of both 50ml mirin 50ml soy sauce 1 tbsp Worcestershire or Tonkatsu sauce 1 tbsp sake 1 tbsp caster or granulated sugar 200g mangetout 4 portions of cooked rice or noodles

1 Put the beef in the freezer for 30–45 mins to firm up, then slice it across the grain as thinly as possible. Cut the carrots and potatoes into wedges, thinly slice the onions and cut the leek on the bias into four pieces.

2 Heat the oil in a deep, flameproof casserole over a medium heat, add the onion and fry until just starting to soften, then add all the vegetables except the mangetout.

3 Add the dashi and/or stock, the mirin, soy sauce, Worcestershire or Tonkatsu sauce, sake and sugar.

4 Bring to a high simmer, then cover with a circle of baking parchment or lid and continue to simmer for 10–15 mins until all the vegetables are tender. Add the mangetout and cook for just another minute, then remove from the heat and add the beef – since it is so thin it will cook in the hot broth. Skim any scum off the top with a ladle or a small sieve. Serve over noodles or with rice on the side. Japaneasy by Tim Anderson (Hardie Grant). Photography: Laura Edwards