Kyoto Cooking Circle monthly recipe
Cheese Niku-jaga (Simmered meat and potatoes with cheese) Harusame salad (Bean-starch vermicelli salad)
Newly harvested potatoes are available in Japanese supermarkets in fall. You can usually find two kinds of potatoes, Danshaku and May Queen. The starchy Danshaku has a smooth texture but it can fall apart easily in simmered dishes. May Queen is a firmer potato and is great in curry, stew, Niku-jaga and other pan-simmered recipes. In general, Japanese are fond of using the May Queen in these dishes. But, today we dare to use the Danshaku potato in a KCC style cheese Niku-jaga. You will love the texture of this dish similar to mashed potatoes topped with gooey cheese. Pair this dish with a tasty Harusame salad. Prepare for the coming winter and fend off the chilly weather with these warm and comforting dishes.
■ Cheese Niku-Jaga (Simmered meat and potatoes with cheese)
Ingredients (serves 4 people)：
600g potatoes (about 3), 200g sliced beef, 1 onion, 1 carrot, 20g canned green peas, 140g cheese, sesame oil Soup for simmering： 　　600cc water, 3 Tbsp sugar, 3 Tbsp Sake, 3 Tbsp soy-sauce, 　　2 tsp chicken soup powder
Directions:
		Peel the potatoes and cut into bite-size pieces. Soak in water for a few minutes and drain in a colander. Slice the onion into flat,1cm rings. Chop the carrot into chunks. Chop the cheese into small cubes. Mix the ingredients for the soup in a bowl. Pour sesame oil into the bottom of a soup pot and saute the onion over medium heat until brown. Add beef and saute until light brown. Add the potatoes and the carrots and continue to saute for a few minutes. Add the soup and simmer over high heat. Remove the scum that forms on the surface of the soup. When it comes to a boil, reduce the heat to medium Keep simmering for 10 or 15 minutes. Turn off the heat when the soup evaporates. (Be careful not to allow the mixture to stick to the bottom of the pan.) Add cheese and mix well. Arrange the food on a plate and garnish each serving with the green peas.
■ Harusame salad (Bean-starch vermicelli salad)
Ingredients (serves 4 people)：
80g dried bean-starch vermicelli, 50g dried sliced cloud ear, 2 cucumbers, 150g chicken breast. peanuts for garnish Sesame dressing： 　　2 Tbsp sesame(peanuts) paste, 1 Tbsp vinegar, 　　a pinch of sugar and salt,　100cc of Chinese soup, sesame oil Yuzu-pon dressing： 　　2 Tbsp vinegar, 1 tsp yuzu juice, 1 Tbsp light soy sauce, 　　1 Tbsp sugar, a pinch of salt
Directions:
		Soak the dried sliced cloud ear in water. Drain in a colander when it becomes soft. Boil the chicken breast. Make sure the chicken is completely boiled. Mash with a stick and tear into peaces by hand. Rub the cucumbers with salt. Rinse them with water. Cut them into strips. Boil the dried bean-starch vermicelli for about 5 minutes. Soak in cold water. Drain in a colander. Boil the dried sliced cloud ear for about 3 minutes. Soak in cold water. Drain in a calander. Chop the peanuts up. Mix the ingredients for the sesame dressing and the Yuzu dressing in separate bowls. 　　　　　　　　　　　　　 Arrange the food on a plate and garnish each serving with the peanuts. Serve with the dressing as you like.
■ Miso soup with seaweed and fried tofu
Ingredients (serves 4 people)：
		Dashi broth, 1 fried tofu, 20g seaweed, Miso
Directions:
		Cut the fried tofu into rectangles. Chop up the seaweed. Boil the dashi broth soup in a pan. when the broth reaches a boil, add the fried tofu and the seaweed Mix in the miso until it dissolves. Turn off the heat. Serve in small soup bowls.
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