When they said that behind every great man there’s a great woman, they definitely meant moms. And while moms should be honored every day, Mother’s Day is a time to go the extra mile and show her how much you appreciate everything she’s done. You could opt for flowers, or a simple card with a heartfelt sentiment, but if you ask us, the quickest way to the heart is through the stomach. We asked our very own Chef Danny Elmaleh, Executive Chef of sbe’s restaurant portfolio, for a recipe filled with love, and he looked to his own mother’s famous Nikujaga – a Japanese stew that was a favorite growing up. Try your hand at this easy, quick meal for mom, and remember: she’ll love you even if it’s not perfect!
1 medium onion
250 g Sliced beef for sukiyaki
1 pack of Konyaku
1 tbs brown sugar
3 tbs soy sauce
1.5 cup of water
0.5 cup mirin
0.5 cup sake
1 tbsp dashi
1. Cut the potato into eight pieces, the carrot rangiri, and the onion wide julienne.
2. In a separate pot, boil the konyaku to eliminate the smell, then cut into three pieces.
3. Add oil to a pan and sauté the beef first until browned, then add the vegetables.
4. Cook until the vegetables have changed color, about 5 mintues.
5. Add all the seasoning and liquid and cook on low heat until all vegetables are tender.
Serve with white rice.